So, I've had this jar of cabbage kimchee (one of those made in-house kimchees from a mom and pop Korean market) in the back of the fridge. It has a "made on" date of 8/29 so it's about a month and a half old.
It was already too funky to eat plain about two weeks ago when I made kimchee fried rice which was awesome. But that was then and I'm not so sure that it's still edible. But how can you tell when it is too funky? There's no rotten spots on it (that I can tell) but it's at that stage where you crack open the jar and the whole house becomes majorly odoriferous.
Do I dare make more fried rice or a jigae out of this or do I just toss at this point?
Updated 2 years ago | 2
Updated 1 year ago | 24
Updated 3 months ago | 3
Updated 4 months ago | 5
Updated 5 months ago | 7