blake murphy wrote:
>
> On Sun, 16 Aug 2009 17:58:39 -0600, Arri London wrote:
>
> > 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.
>
> well, i can't argue with success in any case.
>
> your pal,
> blake


LOL. An unopened carton of yoghurt never spoils.