Kimchi

Cumi recently picked up a relatively flat looking packet of Kimchi at the The Malaysia Food and Beverage Fair at KL Convention Center. It says on the label that the Kimchi continues to ferment throughout the course of its shelf -life and the gases will expand the packaging, but two days ago, we noticed just how much.

What will happen if we continue to let it sit? Does anyone know? At this moment it looks pretty close to exploding!

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