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Kimchi
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Topic: Kimchi
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ajk
Brewer
Posts: 279
Foam Blowers of Indiana (FBI)
Kimchi
«
on:
November 18, 2015, 04:06:28 pm »
I'm making kimchi (using
this recipe
) and am having trouble coming to terms with the idea of leaving something with shrimp in it out on the counter to ferment. I assume the salt and lactic acid keep the pathogens from growing?
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Phil_M
Senior Brewmaster
Posts: 1760
Southern Maryland
Re: Kimchi
«
Reply #1 on:
November 18, 2015, 04:14:44 pm »
If it's a brined/salted shrimp I'd imagine it'd kinda be akin to what's known in my area as "old ham"-so salted and dried out that nothing would live in it.
Prosciutto is the closest thing to old county ham that I'm aware of, for reference.
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Corn is a fine adjunct in beer.
And don't buy stale beer.
pete b
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 4133
Barre, Ma
Re: Kimchi
«
Reply #2 on:
November 19, 2015, 08:54:45 am »
Yep, I wouldn't worry about it a bit. The good bacteria will take over as well as make it acidic. You can also make great kim chi without the shrimp or fish sauce if you want.
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Don't let the bastards cheer you up.
reverseapachemaster
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 3777
Re: Kimchi
«
Reply #3 on:
November 19, 2015, 09:01:57 am »
Isn't this salted fish? Salted fish is already fermented and dried out so it should not be a health risk. Alternatively you could use shrimp paste (as used in Thai curry pastes) or fish sauce.
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Heck yeah I blog about homebrewing:
Brain Sparging on Brewing
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American Homebrewers Association | AHA Forum
Other than Brewing
All Things Food
Kimchi