Hi y'all! I made dongchimi (radish water kimchi) for the first time following this recipe from YouTube.
On the third day I wanted to taste it before putting it in the fridge but became worried after finding a floating piece of onion with white hairy mould on top that looked like this. I was really curious so I removed it and tasted it alongside some radish sticks regardless and it was normal I guess? It tasted and smelled like the brine that comes with green olives and it was a little less fizzy than kefir.
I tried to Google as much as I could to see if it was still safe to eat or not but all I was able to find was anxiety-triggering websites about the dangers of making homemade fermented foods because of the risk of developing the botulism toxin and I became even more worried.
I made it in a glass jar like this one and the weather of my city ranges from 22ºC to 28ºC/71.6ºF to 82.4ºF with high levels of humidity (60%~87%).
So this goes to all the fermentation experts, should I get rid of it or is it safe to eat? Should I try again and change some of the steps?
I'd appreciate a loooooot all the help I can get. Thanks in advance! <3
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