How can you tell the difference between kahm yeast and mold? Get clear descriptions to distinguish harmless surface yeast from dangerous, fuzzy mold spots.
1 Answer
Kahm yeast on kimchi appears as a thin, white or off-white film on the surface, while mold is typically fuzzy, colored (green, blue, black), and may have a musty odor. If in doubt, err on the side of caution and discard the kimchi.
Detailed Explanation:
Distinguishing between kahm yeast and mold is crucial for ensuring the safety of your fermented foods like kimchi. Here's a breakdown of how to tell the difference:
Appearance: Kahm yeast usually presents as a thin, smooth, and often wrinkled film on the surface of the kimchi. It's typically white or off-white in color. Mold, on the other hand, tends to be fuzzy or cotton-like in texture and can come in various colors, including green, blue, black, or pink.
Location: Kahm yeast generally grows on the surface where it's exposed to air. Mold can grow on the surface but can also penetrate deeper into the kimchi.
Smell: Kahm yeast might have a slightly yeasty or funky smell, but it shouldn't be offensive. Mold often has a musty, unpleasant odor.
Texture: Kahm yeast is usually slimy or slippery to the touch. Mold is typically dry and fuzzy.
Growth Pattern: Kahm yeast tends to spread evenly across the surface. Mold often appears in distinct patches or colonies.
If you're still unsure, it's always best to err on the side of caution and discard the kimchi. Food safety is paramount.
Pro Tip:
To prevent both kahm yeast and mold growth, ensure your kimchi is always submerged in its brine. Use a weight or a clean plastic bag filled with water to keep the solids below the liquid level, minimizing air exposure.