u/joonjoon

Boiled up some pork back bones but wanted to try something different, turned it into posole but with potatoes instead of hominy.

Also, this is my first time doing back bones, I always do neck. The difference in the amount of meat is huge, I recommend not getting back unless you have no other option. Neck is so much meatier.

If you have old kimchi not suitable for regular consumption, people usually turn it into jjigae but a bokkeum is great too! It doesn't look pretty but I turned this https://www.reddit.com/r/fermentation/s/hxHhsorc8A into a tasty kimchi fry. Fried in bacon fat with some leek, garlic, sturgeon, and sesame oil sugar and perilla powder. A little rice and seaweed would be perfect with it. Or dubu kimchi (serve with warm tofu)

Hello,

I hope this doesn't break any rules, I am not asking if the ferment has gone bad, I am asking in hopes of understanding some science behind a weird ferment I got.

So I've made plenty of kimchi in my time and this one turned out in a way I've never seen and I'm hoping someone can help understand what happened.

This kimchi was originally made as a quick kimchi (intended to be eaten unfermented) and I forgot about it for a few months. There was no rice or any other carb paste used, the only added carb was allulose powder.

So it's been in the fridge a few months and now it's got this weird pale color and the brine is like creamy looking. And for a kimchi that's been sitting so long it's not super sour like I'd expect it to be, it has some sourness but not very sour.

Any idea what happened to this batch? I've eaten it a bit and it doesn't seem spoiled but it's not exactly tasty. It seems safe so I'll probably turn it into soup but I'd love to understand the science behind what happened. My guess is that the bugs ran out of food perhaps.