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Is kimchee safe/unsafe standards similar to that of...

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Question by Liashi
Submitted on 4/21/2004
Related FAQ: Rec.Food.Preserving FAQ (v.7.08) Part1
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Is kimchee safe/unsafe standards similar to that of sauerkraut or pickles?

I have some kimchee that a friend made for me. It has been sitting in my refrigerator for only a few weeks but has developed a slightly "fishy" aftertaste/smell. I liked her kimchee so much better than the packaged kind because the cabbage retained some of its firmness and juice. . . . But are these things a bad sign? (Or is my tongue and nose overreacting?)

Thanks for any advice you all can give . . . :)


Answer by Brion
Submitted on 5/14/2004
Rating: Not yet rated Rate this answer: Vote
Kimchee often has fish sauce or fish extract as one of the ingredients. Just smelling and tasting "fishy" may not be a sign of a problem.

 

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