blake murphy wrote:
>
> On Sat, 15 Aug 2009 20:31:09 -0500, Sqwertz wrote:
>
> > On Sat, 15 Aug 2009 17:58:08 -0600, Arri London wrote:
> >
> >> Try this one:
> >>
> >> Kimchi (From 'Korean Home Cooking') paraphrased
> >>
> >> 1 napa cabbage
> >> 2 c kosher or sea salt
> >> 2 c water or beef stock
> >> 3 oz daikon/white radish/mooli
> >> 3 oz spring/salad onions
> >> 4 oz Asian pear/nashi
> >> 1 whole bulb garlic
> >> 1 small piece fresh ginger, peeled
> >> 1/2 c fermented or dried shrimp
> >> large pinch of shredded red chile (like Thai chile)
> >> 2 tbs sugar
> >> water
> >
> > I have never seen a recipe that calls for beef stock in the brine.
> > How odd.
> >
> > -sw
>
> me either.
>
> maybe if made from bouillon cubes or the like, but otherwise i'd be leery
> of keeping it unrefrigerated for a few days if there is any fat in it.
>
> but then, adding raw oysters would scare me too, so who knows?
>
> your pal,
> blake

The fermentation would destroy any harmful bacteria. That's the point of
fermentation. The desired bacteria (various lactobacilli in this case)
outcompete and create an 'unpleasant' environment for any other
microorganism.

As stated above, the recipe comes from a Korean cook.