{"content_id":"b8szvvrgsj","slug":"kimchi-white-yeast-film-mold-storage-disposal","locale":"en","schema_type":"Article","category":"knowledge_base","category_name":"Knowledge Base","title":"Kimchi Yeast Film vs Mold: Storage and Disposal Rules","summary":"Yeast forms a white film on kimchi, but color alone is not enough to identify it. Guidance on removal, washing, and heating for yeast film differs from the criteria for discarding kimchi when mold is suspected.","sponsorship_disclosure":null,"affiliate_disclosure":null,"commerce_disclosure":null,"author":{"name":"Injoys Editorial Team","url":"https://injoys.com/ko/about"},"key_points":["Yeast film is produced by yeast and must be distinguished from mold, which grows in threadlike strands on food.","Safety studies on the yeast that produces this film do not guarantee the safety of the entire batch of kimchi stored at home.","Guidance on removing yeast film, washing, and heating does not apply to kimchi suspected of having mold.","The World Institute of Kimchi recommends reducing air exposure and storing kimchi at 4℃ or below.","The point when yeast film appears does not indicate kimchi's use-by date or how long it is safe to eat."],"content_markdown":"Golmaji on kimchi is a white film produced by yeast. If it is golmaji, the guidance is to skim it off, wash the kimchi, and then cook it. However, a white appearance alone does not confirm that it is golmaji. If mold is suspected or the two are difficult to distinguish, it is safer to discard the kimchi without eating it.\n\nThe storage temperature in this article is based on the World Institute of Kimchi's announcement dated November 22, 2018.\n\n## What golmaji is and why it forms\n\nGolmaji is a white film that forms as yeast grows on the surface of fermented foods. Lactic acid bacteria drive most of the fermentation in kimchi. In the later stages of fermentation, golmaji may appear as lactic acid bacterial activity declines.\n\nExposure of the surface to air contributes to golmaji formation on kimchi. It creates conditions in which yeast can grow. Golmaji also appears on other fermented foods, such as soy sauce and soybean paste. This explanation is based on the [World Institute of Kimchi's 2018 announcement](https://www.wikim.re.kr/boardDownload.es?bid=0004\u0026list_no=554\u0026seq=1).\n\nYeasts and molds are both fungi, but they grow in different forms. Yeasts exist mainly as single cells. Molds on food generally grow as threadlike structures called hyphae. Simply calling golmaji “white mold” can cause confusion about how to handle it.\n\n## Differences between kimchi golmaji and mold, and the limits of visual identification\n\nColor and shape provide clues, but they are not tests that establish safety. Golmaji may appear as white spots or a film. Mold can also look white. Therefore, “if it is white, it is safe to eat” is not a valid rule.\n\n| Category | Golmaji | Suspected mold |\n| --- | --- | --- |\n| Main appearance | White spots or a film produced by yeast | Threadlike or fuzzy structures |\n| Meaning of color | White is only a clue, not a definitive criterion | May appear in various colors, including white |\n| Safety assessment | Refer to findings on the yeasts studied | The type and presence of toxins cannot be determined by sight |\n| Handling approach | Follow removal guidance when no other spoilage is suspected | Choose to discard it without eating it |\n\nThe World Institute of Kimchi advises against eating kimchi with colored, threadlike mold. The USDA explains that some food molds can extend below the surface. Photos or outward appearance alone cannot reveal the condition inside. The sources are the [World Institute of Kimchi's information cards](https://www.wikim.re.kr/gallery.es?act=view\u0026bid=0003\u0026list_no=2365\u0026mid=a10303020000) and the [USDA's guidance on food molds](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous).\n\n## What the safety studies established\n\nThe findings must be interpreted within the scope of the yeasts tested and the test conditions. The 2018 announcement and the 2022 follow-up study used different assessment methods. Genetic analysis and actual toxicity testing should not be described as the same result.\n\n| Publication date | Assessment method | Findings and limitations |\n| --- | --- | --- |\n| November 2018 announcement | Genome analysis of 5 yeast species isolated from kimchi | No toxicity genes were found in the organisms analyzed. Animal toxicity assessment was identified as a follow-up task |\n| Published in a journal in September 2022 | Tests on 3 yeast species, including cell and animal tests | No cytotoxicity or signs of toxicity in mice were observed under the test conditions |\n\nThe 2022 study used cells derived from human intestines and liver, as well as mice. Animal testing included a single dose and repeated oral dosing for 14 days. It was not a clinical trial evaluating long-term consumption in humans. Details are available in the [Food Microbiology paper abstract](https://pubmed.ncbi.nlm.nih.gov/35690449/).\n\nThese findings support the safety of the main yeasts that form golmaji. However, they are not test results for other contamination in the kimchi at home. They cannot be applied as-is when both golmaji and mold are suspected.\n\n## When to remove growth and when to discard kimchi\n\nBefore following the removal guidance, there must be no suspicion of spoilage other than golmaji. The table below combines the institute's guidance with general food safety guidelines. Discarding kimchi when the growth is difficult to identify is a conservative decision that accounts for uncertainty.\n\n| Condition of the kimchi | Assessment and handling |\n| --- | --- |\n| Identified as golmaji, with no other suspected spoilage | Skim off the affected part, wash the kimchi, and then cook it |\n| Visible threadlike or fuzzy mold | It is safer to discard the kimchi in that container |\n| Unclear whether golmaji and mold are mixed together | Do not remove the growth and then eat the kimchi |\n| Unidentified growth or suspected decay | Discard without tasting to check |\n\nThe USDA advises against removing only the surface mold from soft foods with high moisture content. This guidance does not specifically list kimchi. It is applied here because kimchi is a high-moisture food. Rules for cutting away part of a firm raw vegetable should not be transferred to kimchi.\n\n### Handling steps when the growth is identified as golmaji\n\nThe guidance for removing golmaji from kimchi follows this order: skim off, wash, and cook. The World Institute of Kimchi's “Identifying Kimchi Golmaji, Often Mistaken for Mold” includes the following sentence.\n\n\u003e If golmaji forms on kimchi, skim it off, wash the kimchi in water, and cook it before eating.\n\n1. Use a clean utensil to skim off the part where golmaji has formed.\n2. Wash the kimchi you will cook with water.\n3. Use it in a cooked dish, such as a stew or stir-fry.\n\nThese steps are not a way to salvage moldy kimchi. The quoted guidance does not specify a cooking time or internal temperature. An arbitrary cooking time cannot guarantee safety.\n\n## Managing air exposure and storage temperature\n\nThe basics of prevention are to reduce the surface's exposure to air and keep the temperature low. The World Institute of Kimchi recommends a storage temperature of **at most 4℃**. Simply putting kimchi in a refrigerator does not prevent golmaji from forming.\n\n1. Arrange the kimchi so that its surface is submerged in the existing brine.\n2. Cover any exposed surface with food-safe plastic film or a similar material.\n3. Close the container lid and store it at a low temperature.\n4. Check the temperature of the storage area with a refrigerator thermometer.\n\nIf there is not enough brine, covering the surface is an option. Adding water at your own discretion is not part of the cited institute guidance. Checking with a thermometer is also recommended in the [FDA's food storage guidance](https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely).\n\n## The difference between when golmaji appears and how long kimchi is safe to eat\n\nThe time it takes for golmaji to appear is not the period during which kimchi is safe to eat. The World Institute of Kimchi's information cards dated May 15, 2024, present the following observations. They explain that the timing varies depending on the condition of the ingredients and how thoroughly they are washed.\n\n| Reported storage temperature | Time until golmaji formed after the kimchi was prepared |\n| --- | --- |\n| 4℃ | After 3 weeks |\n| 10℃ | 8 days |\n| 20℃ | About 6 days |\n\nThese figures cannot be applied to every household's kimchi. They should not be read as meaning “it is safe until 3 weeks have passed.” There is also no basis for saying that the storage period starts over on the day golmaji is removed. The guidance does not give a universal number of days for which kimchi can be eaten after removal.\n\n## Common mistakes\n\nA common mistake is treating the identity of golmaji and the overall condition of the kimchi as the same issue. The research findings provide evidence about specific yeasts. They are not tests that explain every change that occurs during storage.\n\n- Avoid identifying growth as golmaji based on its white color alone.\n- Do not keep kimchi suspected of having mold just because you plan to boil it in a stew.\n- A normal smell alone does not establish safety.\n- Do not put your nose close to food suspected of having mold to smell it.\n\nThe FDA explains that disease-causing microorganisms may be present even when food looks and smells normal. The USDA advises against sniffing moldy food directly. After discarding it, check the storage area and nearby foods for contamination as well.\n\n## Frequently asked questions\n\n### Is every white film golmaji?\n\nWhite color alone cannot confirm it. Mold can also look white. If the growth cannot be identified, it is safer not to apply the golmaji removal guidance.\n\n### Is golmaji a type of lactic acid bacteria?\n\nThe microorganisms that produce golmaji are yeasts. They are different from lactic acid bacteria. The microorganisms that drive the main fermentation of kimchi must be distinguished from those that form the white film on its surface.\n\n### Does golmaji also change the taste?\n\nGolmaji formation can be associated with declining quality. The institute describes stale odors and softening. Toxicity test results for yeasts do not guarantee taste or texture.\n\n### Can I just wash it and eat it raw?\n\nThe cited institute guidance includes cooking after washing. Washing alone does not complete the recommended steps. If mold is suspected, these handling steps should not be applied at all.\n\n### Can I take out and eat the kimchi beneath the brine separately?\n\nKimchi in a container suspected of having mold is not safe simply because it is beneath the brine. The visible area and the actual extent of contamination may differ. It is safer to avoid discarding only the outer portion and eating the rest.\n\n### Can golmaji form even in a kimchi refrigerator?\n\nIt can form even during cold storage. Low temperatures delay its appearance. Surface exposure to air must also be reduced.","content_html":"\u003cp\u003eGolmaji on kimchi is a white film produced by yeast. If it is golmaji, the guidance is to skim it off, wash the kimchi, and then cook it. However, a white appearance alone does not confirm that it is golmaji. If mold is suspected or the two are difficult to distinguish, it is safer to discard the kimchi without eating it.\u003c/p\u003e\n\u003cp\u003eThe storage temperature in this article is based on the World Institute of Kimchi's announcement dated November 22, 2018.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#what-golmaji-is-and-why-it-forms\" class=\"anchor\" id=\"what-golmaji-is-and-why-it-forms\"\u003e\u003c/a\u003eWhat golmaji is and why it forms\u003c/h2\u003e\n\u003cp\u003eGolmaji is a white film that forms as yeast grows on the surface of fermented foods. Lactic acid bacteria drive most of the fermentation in kimchi. In the later stages of fermentation, golmaji may appear as lactic acid bacterial activity declines.\u003c/p\u003e\n\u003cp\u003eExposure of the surface to air contributes to golmaji formation on kimchi. It creates conditions in which yeast can grow. Golmaji also appears on other fermented foods, such as soy sauce and soybean paste. This explanation is based on the \u003ca href=\"https://www.wikim.re.kr/boardDownload.es?bid=0004\u0026amp;list_no=554\u0026amp;seq=1\"\u003eWorld Institute of Kimchi's 2018 announcement\u003c/a\u003e.\u003c/p\u003e\n\u003cp\u003eYeasts and molds are both fungi, but they grow in different forms. Yeasts exist mainly as single cells. Molds on food generally grow as threadlike structures called hyphae. Simply calling golmaji “white mold” can cause confusion about how to handle it.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#differences-between-kimchi-golmaji-and-mold-and-the-limits-of-visual-identification\" class=\"anchor\" id=\"differences-between-kimchi-golmaji-and-mold-and-the-limits-of-visual-identification\"\u003e\u003c/a\u003eDifferences between kimchi golmaji and mold, and the limits of visual identification\u003c/h2\u003e\n\u003cp\u003eColor and shape provide clues, but they are not tests that establish safety. Golmaji may appear as white spots or a film. Mold can also look white. Therefore, “if it is white, it is safe to eat” is not a valid rule.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c/th\u003e\n\u003cth\u003eGolmaji\u003c/th\u003e\n\u003cth\u003eSuspected mold\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eMain appearance\u003c/td\u003e\n\u003ctd data-label=\"Golmaji\"\u003eWhite spots or a film produced by yeast\u003c/td\u003e\n\u003ctd data-label=\"Suspected mold\"\u003eThreadlike or fuzzy structures\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eMeaning of color\u003c/td\u003e\n\u003ctd data-label=\"Golmaji\"\u003eWhite is only a clue, not a definitive criterion\u003c/td\u003e\n\u003ctd data-label=\"Suspected mold\"\u003eMay appear in various colors, including white\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eSafety assessment\u003c/td\u003e\n\u003ctd data-label=\"Golmaji\"\u003eRefer to findings on the yeasts studied\u003c/td\u003e\n\u003ctd data-label=\"Suspected mold\"\u003eThe type and presence of toxins cannot be determined by sight\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Category\"\u003eHandling approach\u003c/td\u003e\n\u003ctd data-label=\"Golmaji\"\u003eFollow removal guidance when no other spoilage is suspected\u003c/td\u003e\n\u003ctd data-label=\"Suspected mold\"\u003eChoose to discard it without eating it\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe World Institute of Kimchi advises against eating kimchi with colored, threadlike mold. The USDA explains that some food molds can extend below the surface. Photos or outward appearance alone cannot reveal the condition inside. The sources are the \u003ca href=\"https://www.wikim.re.kr/gallery.es?act=view\u0026amp;bid=0003\u0026amp;list_no=2365\u0026amp;mid=a10303020000\"\u003eWorld Institute of Kimchi's information cards\u003c/a\u003e and the \u003ca href=\"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous\"\u003eUSDA's guidance on food molds\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#what-the-safety-studies-established\" class=\"anchor\" id=\"what-the-safety-studies-established\"\u003e\u003c/a\u003eWhat the safety studies established\u003c/h2\u003e\n\u003cp\u003eThe findings must be interpreted within the scope of the yeasts tested and the test conditions. The 2018 announcement and the 2022 follow-up study used different assessment methods. Genetic analysis and actual toxicity testing should not be described as the same result.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003ePublication date\u003c/th\u003e\n\u003cth\u003eAssessment method\u003c/th\u003e\n\u003cth\u003eFindings and limitations\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Publication date\"\u003eNovember 2018 announcement\u003c/td\u003e\n\u003ctd data-label=\"Assessment method\"\u003eGenome analysis of 5 yeast species isolated from kimchi\u003c/td\u003e\n\u003ctd data-label=\"Findings and limitations\"\u003eNo toxicity genes were found in the organisms analyzed. Animal toxicity assessment was identified as a follow-up task\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Publication date\"\u003ePublished in a journal in September 2022\u003c/td\u003e\n\u003ctd data-label=\"Assessment method\"\u003eTests on 3 yeast species, including cell and animal tests\u003c/td\u003e\n\u003ctd data-label=\"Findings and limitations\"\u003eNo cytotoxicity or signs of toxicity in mice were observed under the test conditions\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe 2022 study used cells derived from human intestines and liver, as well as mice. Animal testing included a single dose and repeated oral dosing for 14 days. It was not a clinical trial evaluating long-term consumption in humans. Details are available in the \u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/35690449/\"\u003eFood Microbiology paper abstract\u003c/a\u003e.\u003c/p\u003e\n\u003cp\u003eThese findings support the safety of the main yeasts that form golmaji. However, they are not test results for other contamination in the kimchi at home. They cannot be applied as-is when both golmaji and mold are suspected.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#when-to-remove-growth-and-when-to-discard-kimchi\" class=\"anchor\" id=\"when-to-remove-growth-and-when-to-discard-kimchi\"\u003e\u003c/a\u003eWhen to remove growth and when to discard kimchi\u003c/h2\u003e\n\u003cp\u003eBefore following the removal guidance, there must be no suspicion of spoilage other than golmaji. The table below combines the institute's guidance with general food safety guidelines. Discarding kimchi when the growth is difficult to identify is a conservative decision that accounts for uncertainty.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCondition of the kimchi\u003c/th\u003e\n\u003cth\u003eAssessment and handling\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Condition of the kimchi\"\u003eIdentified as golmaji, with no other suspected spoilage\u003c/td\u003e\n\u003ctd data-label=\"Assessment and handling\"\u003eSkim off the affected part, wash the kimchi, and then cook it\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Condition of the kimchi\"\u003eVisible threadlike or fuzzy mold\u003c/td\u003e\n\u003ctd data-label=\"Assessment and handling\"\u003eIt is safer to discard the kimchi in that container\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Condition of the kimchi\"\u003eUnclear whether golmaji and mold are mixed together\u003c/td\u003e\n\u003ctd data-label=\"Assessment and handling\"\u003eDo not remove the growth and then eat the kimchi\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Condition of the kimchi\"\u003eUnidentified growth or suspected decay\u003c/td\u003e\n\u003ctd data-label=\"Assessment and handling\"\u003eDiscard without tasting to check\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThe USDA advises against removing only the surface mold from soft foods with high moisture content. This guidance does not specifically list kimchi. It is applied here because kimchi is a high-moisture food. Rules for cutting away part of a firm raw vegetable should not be transferred to kimchi.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#handling-steps-when-the-growth-is-identified-as-golmaji\" class=\"anchor\" id=\"handling-steps-when-the-growth-is-identified-as-golmaji\"\u003e\u003c/a\u003eHandling steps when the growth is identified as golmaji\u003c/h3\u003e\n\u003cp\u003eThe guidance for removing golmaji from kimchi follows this order: skim off, wash, and cook. The World Institute of Kimchi's “Identifying Kimchi Golmaji, Often Mistaken for Mold” includes the following sentence.\u003c/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eIf golmaji forms on kimchi, skim it off, wash the kimchi in water, and cook it before eating.\u003c/p\u003e\n\u003c/blockquote\u003e\n\u003col\u003e\n\u003cli\u003eUse a clean utensil to skim off the part where golmaji has formed.\u003c/li\u003e\n\u003cli\u003eWash the kimchi you will cook with water.\u003c/li\u003e\n\u003cli\u003eUse it in a cooked dish, such as a stew or stir-fry.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eThese steps are not a way to salvage moldy kimchi. The quoted guidance does not specify a cooking time or internal temperature. An arbitrary cooking time cannot guarantee safety.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#managing-air-exposure-and-storage-temperature\" class=\"anchor\" id=\"managing-air-exposure-and-storage-temperature\"\u003e\u003c/a\u003eManaging air exposure and storage temperature\u003c/h2\u003e\n\u003cp\u003eThe basics of prevention are to reduce the surface's exposure to air and keep the temperature low. The World Institute of Kimchi recommends a storage temperature of \u003cstrong\u003eat most 4℃\u003c/strong\u003e. Simply putting kimchi in a refrigerator does not prevent golmaji from forming.\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eArrange the kimchi so that its surface is submerged in the existing brine.\u003c/li\u003e\n\u003cli\u003eCover any exposed surface with food-safe plastic film or a similar material.\u003c/li\u003e\n\u003cli\u003eClose the container lid and store it at a low temperature.\u003c/li\u003e\n\u003cli\u003eCheck the temperature of the storage area with a refrigerator thermometer.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eIf there is not enough brine, covering the surface is an option. Adding water at your own discretion is not part of the cited institute guidance. Checking with a thermometer is also recommended in the \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely\"\u003eFDA's food storage guidance\u003c/a\u003e.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#the-difference-between-when-golmaji-appears-and-how-long-kimchi-is-safe-to-eat\" class=\"anchor\" id=\"the-difference-between-when-golmaji-appears-and-how-long-kimchi-is-safe-to-eat\"\u003e\u003c/a\u003eThe difference between when golmaji appears and how long kimchi is safe to eat\u003c/h2\u003e\n\u003cp\u003eThe time it takes for golmaji to appear is not the period during which kimchi is safe to eat. The World Institute of Kimchi's information cards dated May 15, 2024, present the following observations. They explain that the timing varies depending on the condition of the ingredients and how thoroughly they are washed.\u003c/p\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eReported storage temperature\u003c/th\u003e\n\u003cth\u003eTime until golmaji formed after the kimchi was prepared\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Reported storage temperature\"\u003e4℃\u003c/td\u003e\n\u003ctd data-label=\"Time until golmaji formed after the kimchi was prepared\"\u003eAfter 3 weeks\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Reported storage temperature\"\u003e10℃\u003c/td\u003e\n\u003ctd data-label=\"Time until golmaji formed after the kimchi was prepared\"\u003e8 days\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd data-label=\"Reported storage temperature\"\u003e20℃\u003c/td\u003e\n\u003ctd data-label=\"Time until golmaji formed after the kimchi was prepared\"\u003eAbout 6 days\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e\n\u003cp\u003eThese figures cannot be applied to every household's kimchi. They should not be read as meaning “it is safe until 3 weeks have passed.” There is also no basis for saying that the storage period starts over on the day golmaji is removed. The guidance does not give a universal number of days for which kimchi can be eaten after removal.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#common-mistakes\" class=\"anchor\" id=\"common-mistakes\"\u003e\u003c/a\u003eCommon mistakes\u003c/h2\u003e\n\u003cp\u003eA common mistake is treating the identity of golmaji and the overall condition of the kimchi as the same issue. The research findings provide evidence about specific yeasts. They are not tests that explain every change that occurs during storage.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eAvoid identifying growth as golmaji based on its white color alone.\u003c/li\u003e\n\u003cli\u003eDo not keep kimchi suspected of having mold just because you plan to boil it in a stew.\u003c/li\u003e\n\u003cli\u003eA normal smell alone does not establish safety.\u003c/li\u003e\n\u003cli\u003eDo not put your nose close to food suspected of having mold to smell it.\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eThe FDA explains that disease-causing microorganisms may be present even when food looks and smells normal. The USDA advises against sniffing moldy food directly. After discarding it, check the storage area and nearby foods for contamination as well.\u003c/p\u003e\n\u003ch2\u003e\n\u003ca href=\"#frequently-asked-questions\" class=\"anchor\" id=\"frequently-asked-questions\"\u003e\u003c/a\u003eFrequently asked questions\u003c/h2\u003e\n\u003ch3\u003e\n\u003ca href=\"#is-every-white-film-golmaji\" class=\"anchor\" id=\"is-every-white-film-golmaji\"\u003e\u003c/a\u003eIs every white film golmaji?\u003c/h3\u003e\n\u003cp\u003eWhite color alone cannot confirm it. Mold can also look white. If the growth cannot be identified, it is safer not to apply the golmaji removal guidance.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#is-golmaji-a-type-of-lactic-acid-bacteria\" class=\"anchor\" id=\"is-golmaji-a-type-of-lactic-acid-bacteria\"\u003e\u003c/a\u003eIs golmaji a type of lactic acid bacteria?\u003c/h3\u003e\n\u003cp\u003eThe microorganisms that produce golmaji are yeasts. They are different from lactic acid bacteria. The microorganisms that drive the main fermentation of kimchi must be distinguished from those that form the white film on its surface.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#does-golmaji-also-change-the-taste\" class=\"anchor\" id=\"does-golmaji-also-change-the-taste\"\u003e\u003c/a\u003eDoes golmaji also change the taste?\u003c/h3\u003e\n\u003cp\u003eGolmaji formation can be associated with declining quality. The institute describes stale odors and softening. Toxicity test results for yeasts do not guarantee taste or texture.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-i-just-wash-it-and-eat-it-raw\" class=\"anchor\" id=\"can-i-just-wash-it-and-eat-it-raw\"\u003e\u003c/a\u003eCan I just wash it and eat it raw?\u003c/h3\u003e\n\u003cp\u003eThe cited institute guidance includes cooking after washing. Washing alone does not complete the recommended steps. If mold is suspected, these handling steps should not be applied at all.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-i-take-out-and-eat-the-kimchi-beneath-the-brine-separately\" class=\"anchor\" id=\"can-i-take-out-and-eat-the-kimchi-beneath-the-brine-separately\"\u003e\u003c/a\u003eCan I take out and eat the kimchi beneath the brine separately?\u003c/h3\u003e\n\u003cp\u003eKimchi in a container suspected of having mold is not safe simply because it is beneath the brine. The visible area and the actual extent of contamination may differ. It is safer to avoid discarding only the outer portion and eating the rest.\u003c/p\u003e\n\u003ch3\u003e\n\u003ca href=\"#can-golmaji-form-even-in-a-kimchi-refrigerator\" class=\"anchor\" id=\"can-golmaji-form-even-in-a-kimchi-refrigerator\"\u003e\u003c/a\u003eCan golmaji form even in a kimchi refrigerator?\u003c/h3\u003e\n\u003cp\u003eIt can form even during cold storage. Low temperatures delay its appearance. Surface exposure to air must also be reduced.\u003c/p\u003e\n","tags":["Eating habits","Food storage"],"faqs":[{"question":"Is all white material on the surface of kimchi golmaji?","answer":"White color alone cannot confirm that it is golmaji. Mold can also appear white. If you cannot identify it, it is safer to discard the kimchi without eating it."},{"question":"Is golmaji produced by lactic acid bacteria?","answer":"Golmaji is produced by yeasts. These should be distinguished from the lactic acid bacteria that drive the main fermentation of kimchi."},{"question":"To what extent has the safety of golmaji yeasts been established?","answer":"In 2018, researchers analyzed the genomes of 5 isolated yeast species. A follow-up study in 2022 tested 3 yeast species in cells and mice. The results showed no toxic responses under the test conditions."},{"question":"How should kimchi with golmaji be handled?","answer":"If it is golmaji and there are no other signs of suspected spoilage, skim off the affected portion. The institute advises then rinsing the kimchi with water and cooking it with heat. This advice does not apply to kimchi suspected of having mold."},{"question":"Can kimchi suspected of having mold be eaten if it is boiled?","answer":"You should not decide to eat it just because you plan to boil it. The advice to heat kimchi with golmaji is not guidance for making food suspected of having mold safe to eat."},{"question":"What storage temperature is recommended to prevent golmaji?","answer":"The World Institute of Kimchi's announcement on November 22, 2018 recommends a temperature of at most 4℃. Contact with air should also be reduced by keeping the kimchi submerged in its brine or covering its surface."},{"question":"How many days can kimchi be stored after golmaji is removed?","answer":"The cited guidance from the institute does not specify a standard storage limit after removal. There is also no basis for assuming that the storage period starts over on the day the golmaji is removed."},{"question":"If mold is visible only on the surface, is it safe to eat the kimchi underneath?","answer":"It is difficult to tell by sight whether there is contamination below the surface. If mold is suspected in a container, it is safer not to pick out and eat just the kimchi underneath."}],"sources":[{"url":"https://www.wikim.re.kr/boardDownload.es?bid=0004\u0026list_no=554\u0026seq=1","title":"World Institute of Kimchi, Revealing the true nature of the white film on kimchi mistaken for mold, November 22, 2018","type":"source"},{"url":"https://pubmed.ncbi.nlm.nih.gov/35690449/","title":"Jeong et al., Safety assessment of white colony-forming yeasts in kimchi, Food Microbiology, 2022","type":"source"},{"url":"https://www.wikim.re.kr/gallery.es?act=view\u0026bid=0003\u0026list_no=2365\u0026mid=a10303020000","title":"World Institute of Kimchi, Information on the white film that occasionally forms on kimchi in the refrigerator, May 15, 2024","type":"source"},{"url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous","title":"USDA FSIS, Molds on Food: Are They Dangerous?","type":"source"},{"url":"https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely","title":"FDA, Are You Storing Food Safely?","type":"source"}],"images":[{"id":2145,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MzMwMDEsInB1ciI6ImJsb2JfaWQifX0=--9413512c1e20a5c9c11325dd9bc8f62912b7f411/ai-e6240419.webp","is_representative":true,"generation_method":"ai_photo","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"열린 냉장고 옆에서 흰 막과 솜털 같은 덩어리가 생긴 김치 통을 살펴보는 중년 남성","caption":"곰팡이가 의심되는 김치에는 골마지 제거·세척·가열 안내를 적용해서는 안 된다.","description":null},"en":{"alt":"A middle-aged man examines a tub of kimchi with white film and fuzzy patches beside an open refrigerator.","caption":"Advice to remove yeast film, rinse and heat kimchi does not apply when mold is suspected.","description":null},"ja":{"alt":"開いた冷蔵庫のそばで、白い膜と綿毛状の塊が付いたキムチの容器を見つめる中年男性","caption":"カビが疑われるキムチには、酵母膜を取り除いて洗い、加熱するという対処法は適用できない。","description":null},"es":{"alt":"Un hombre examina kimchi con una película blanca y zonas algodonosas junto al refrigerador abierto.","caption":"Las indicaciones de retirar la película de levaduras, lavar y calentar el kimchi no se aplican si se sospecha moho.","description":null},"id":{"alt":"Pria paruh baya memeriksa kimchi berlapisan putih dan bercak berbulu di samping kulkas terbuka.","caption":"Anjuran membuang lapisan ragi, mencuci, dan memanaskan kimchi tidak berlaku jika dicurigai ada kapang.","description":null},"pt":{"alt":"Um homem examina kimchi com uma película branca e manchas felpudas ao lado da geladeira aberta.","caption":"As orientações de remover a película de leveduras, lavar e aquecer o kimchi não se aplicam quando há suspeita de mofo.","description":null},"zh-hant":{"alt":"一名中年男子在敞開的冰箱旁，查看表面有白膜和棉絮狀斑塊的泡菜盒","caption":"疑似發霉的泡菜，不適用去除酵母膜後清洗、加熱的處理建議。","description":null},"de":{"alt":"Ein Mann prüft Kimchi mit weißem Film und flaumigen Stellen neben dem offenen Kühlschrank.","caption":"Die Hinweise zum Entfernen der Hefeschicht, Abspülen und Erhitzen gelten nicht bei Schimmelverdacht im Kimchi.","description":null}}},{"id":2146,"url":"https://injoys.com/rails/active_storage/blobs/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MzMwMDcsInB1ciI6ImJsb2JfaWQifX0=--1395e8ec8af9e76b603c1d99e0460b2ff5a18f09/ai-e507507a.webp","is_representative":false,"generation_method":"ai_semi","license":"ai_generated","mime_type":"image/webp","width":1536,"height":1024,"translations":{"ko":{"alt":"푸른 회색 카디건을 입은 여성이 밀폐된 투명 김치통을 두 손으로 받쳐 냉장고 선반에 넣고 있다.","caption":"김치는 공기 접촉을 줄이고 4℃ 이하로 보관하는 것이 권장된다.","description":null},"en":{"alt":"An older woman in a blue-gray cardigan places a sealed, clear container of kimchi on a refrigerator shelf.","caption":"Kimchi should be stored at 4°C or below with minimal exposure to air.","description":null},"ja":{"alt":"青みがかったグレーのカーディガンを着た年配の女性が、密閉した透明なキムチ容器を両手で冷蔵庫の棚に入れている。","caption":"キムチは空気との接触を減らし、4℃以下で保存することが推奨される。","description":null},"es":{"alt":"Una mujer mayor con un cárdigan gris azulado coloca un recipiente transparente y cerrado con kimchi en el frigorífico.","caption":"Se recomienda conservar el kimchi a 4 °C o menos y reducir su contacto con el aire.","description":null},"id":{"alt":"Seorang perempuan lanjut usia meletakkan wadah kimchi transparan yang tertutup rapat di rak kulkas.","caption":"Kimchi dianjurkan disimpan pada suhu 4°C atau lebih rendah dengan paparan udara seminimal mungkin.","description":null},"pt":{"alt":"Uma mulher idosa de cardigã azul-acinzentado coloca um recipiente transparente e bem fechado com kimchi na geladeira.","caption":"Recomenda-se conservar o kimchi a 4 °C ou menos e reduzir seu contato com o ar.","description":null},"zh-hant":{"alt":"一位穿著藍灰色針織外套的年長女性，雙手托著裝有泡菜的透明密封盒，放入冰箱層架。","caption":"建議減少泡菜與空氣接觸，並在4℃以下保存。","description":null},"de":{"alt":"Eine ältere Frau stellt einen durchsichtigen, fest verschlossenen Behälter mit Kimchi auf ein Kühlschrankfach.","caption":"Kimchi sollte bei höchstens 4 °C und mit möglichst wenig Luftkontakt gelagert werden.","description":null}}}],"published_at":"2026-10-26T02:43:15+09:00","updated_at":"2026-10-26T02:43:15+09:00","license":"cc_by","translation_status":"reviewed","available_locales":["ko","en","ja","es"],"data_locales":["ko","en","ja","es","id","pt","zh-hant","de"],"url":"https://injoys.com/en/articles/kimchi-white-yeast-film-mold-storage-disposal"}