Black Spots on Cabbage in Kimchi: Is It Safe to Eat?

While enjoying kimchi, you may occasionally come across tiny black spots on the cabbage. This appearance, resembling scattered sesame seeds, can be worrisome for those unfamiliar with it, especially as the clusters might resemble spoilage. Are these black spots on cabbage safe to eat?

 

First and foremost, cabbage with black spots is perfectly safe to consume, as these spots do not pose any health concerns. The phenomenon is attributed to physiological changes in the cabbage itself, rather than toxicity or nutritional issues. The identity of these black spots is known as "seed coat symptom," a physiological disorder in cabbage.

 

Nevertheless, if you discover green, blue, or black mold on the kimchi, it is imperative to discard the entire batch.

 

According to the National Institute of Horticultural and Herbal Science, Rural Development Administration, the seed coat symptom can occur due to an excess or deficiency of nitrogen during cabbage harvest. Changes in the cabbage's growth environment result in small black spots appearing when the nitrate nitrogen concentration in the leaf petiole increases. Conversely, a lack of nitrogen can also lead to the seed coat symptom. Research from the Department of Plant Life Science at Kangnung Wonju National University indicates that an extended storage period can contribute to an increased occurrence of these black spots.

 

However, the cabbage remains perfectly edible. Cabbage with seed coat symptoms may have a slightly altered texture, but its impact on overall health is minimal. It is essential, however, to exercise caution when storing kimchi.

 

When storing kimchi, ensure that the cabbage is adequately submerged in the brine, minimizing contact with air. The recommended storage temperature for kimchi is below 4 degrees Celsius, maintaining this temperature not only enhances the freshness of the kimchi but also prevents issues unrelated to seed coat symptoms.

 

Nevertheless, if you discover green, blue, or black mold on the kimchi, it is imperative to discard the entire batch. This indicates spoilage, posing potential health risks upon consumption. Therefore, while there's no need to worry about seed coat symptoms, adhering to basic food safety guidelines is crucial when consuming kimchi.