"They Said, 'Kimchi Is Essential on Korean Tables'... Experts Warn of Cancer Risk, Causing Surprise"

Kimchi: Mold Growth Raises Carcinogen Risk
Pay Attention to Storage Conditions and Timing of Consumption

Experts have issued a warning that kimchi, an essential side dish on Korean tables, could potentially cause cancer. They point out that depending on storage conditions, kimchi may actually be harmful to human health.

Kimchi stock photo. Getty Images Bank

Moon Changshik, President of the Korean Society of Integrative Oncology and a board-certified surgeon, recently appeared on a YouTube channel to emphasize precautions when consuming kimchi stored in the refrigerator. He noted, "We tend to check expiration dates carefully for foods purchased from supermarkets, but we are often less attentive to foods stored at home," citing kimchi as a typical example.

Kimchi: A Representative Antioxidant and Fermented Food

Kimchi is made by salting vegetables such as napa cabbage, adding various seasonings, and then fermenting the mixture. During this process, lactic acid bacteria such as Leuconostoc and Lactobacillus are produced, making kimchi rich in lactic acid and various organic acids. Dr. Moon stated, "Kimchi is both a fermented and an anti-cancer food," adding, "It contains a comprehensive range of nutrients."

Thanks to these components, kimchi is known to have a positive effect on blood pressure, blood sugar, and triglyceride levels. In fact, overseas studies have reported that consuming kimchi may help promote metabolic health.

"Moldy Kimchi Poses Carcinogenic Risk"... Should Be Discarded Immediately

The problem lies in how kimchi is stored. According to Dr. Moon, if kimchi becomes old or is kept in poor storage conditions, mold can develop, and in such cases, it should not be consumed.

In particular, 'aflatoxin' produced by mold is a well-known carcinogen, and even a small amount can damage organs such as the liver and kidneys. Moreover, this toxin is heat-resistant, meaning it cannot be completely eliminated by boiling or cooking.

Even if mold appears on only part of the kimchi, it is not safe. This is because invisible spores and toxins may have already spread throughout the entire batch. If you see green, black, or blue mold, it is safer to discard all of the kimchi rather than trying to remove only the affected portion.

White Specks Are Usually Not Mold

The white specks that sometimes appear on the surface of kimchi are often not mold. Known as 'golmaji,' these are a type of yeast that can naturally occur during the fermentation process.

If the surface is smooth and forms a thin film, it is generally considered safe to remove the layer and consume the kimchi. However, if there is any change in smell or color, or if spoilage is suspected, it is best to avoid eating it.

Experts emphasize, "Kimchi is certainly beneficial to health, but because it is a fermented food, both storage conditions and timing of consumption should be considered. If any abnormal signs appear, it is safest to dispose of the kimchi without hesitation."

This content was produced with the assistance of AI translation services.