I've made my first batch of kimchi this past week, and am planning to use it tonight, but a few things have been nagging at me. I believe I might have made a mistake during the process, and I'm hoping some of you can help either put my mind at ease, or help me avoid botulism.
The first (potential, stupid, mistake): when I sterilized my jar, the glass was completely clouded when I pulled it out of the water. It felt as if there was a powdery residue on the glass. I checked online, and could not find any answers. It was the *only* jar I had that was big enough for the batch, so I wiped it with a clean towel, and proceeded to pack the jar with the waiting kimchi. Regret has been steadily building. Why did the glass cloud? Was it dangerous for me to then use it?
The second: After twenty-four or so hours of fermenting, I opened the kimchi to give it a stir, packed it back down, and put it back in the cupboard. Bubbles were forming on that first day, but when I checked it the next day, there were none. So, I've started to worry that the fermentation never really reached fruition. I let it ferment in the cupboard for two and a half days, but it never again developed any bubbles. It smells a little sour, but still vaguely cabbagey. It might be my imagination, but I thought it smelled more pungent after that first twenty-four hours, but less so now? It does appear to still be building up gasses (I just opened the jar to smell it, and there was a telltale hiss). Does this sound at all like a common experience?
If anyone could answer either of these two questions before I poison my household, OR give me reassurance that I can safely proceed with my dinner plans are I would be very grateful.
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