I'm making Bo Ssam for a pot luck later this week and would like Kimchi with it. I started a homemade kimchi experiment a few months ago and need a little advice.
I just opened the jar for the first time to see if it was edible. Initially it was put into a sterilized mason jar, when I just opened it the lid was sealed and I needed a butter knife to pry off the lid. There was no mold on the top and it did not smell rotten. I tried a little bit and the cabbage was crisp and spicy. I did not cover the top of the cabbage with any kind of liquid so it was exposed to the air and it's been about 2 1/2 to 3 months since I made it.
Eat or toss? That is the question. I don't have access to kimchi from a store so if it's a toss I will have to make some quick kind.