Re: Kim Chi

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#53615

Scott,

As to the salted shrimp I can’t answer I just use shrimp that are already salted. My kimchi books are almost half way around the world from me so I can not look up the answer for you.

As to salting vegatables. That is done to prevent certain bacteria from growing. The salt also has the effect of keeping the veggies crunchy, by inhibiting organisms and enzymes that soften them. So if you want to add bean sprouts salt them first. But I am not sure if I would like the tatse.

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