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Author Topic: Kimchi  (Read 1300 times)

Offline ajk

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« 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

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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.

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Offline pete b

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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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Offline reverseapachemaster

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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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