Author Topic: Kimchi  (Read 870 times)

Offline 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?

Offline 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.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline pete b

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3897
  • 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.
Don't let the bastards cheer you up.

Offline reverseapachemaster

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3535
    • Brain Sparging on Brewing
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.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing