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My 3 gallon batch of kimchi went moldy and I'm blaming the wrong thing
So I started a 3 gallon batch of napa cabbage kimchi on March 8 and by day 6 there was fuzzy white mold on top. I used a 5 percent brine and weighted it down with a ziplock of water, but my garage sits around 68F this time of year. Half the folks in my local ferment group say toss it all, the other half say skim the top and the rest is fine because the mold is aerobic. I'm torn between playing it safe and losing $22 of cabbage or trusting the old school crowd. What do you guys actually do when this happens?
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