http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 20 Jun 2013 02:51:49 +0000 http://www.maangchi.com/talk/topic/fermented-squid#post-6537 Wed, 17 Oct 2012 10:44:11 +0000 Petrus59 6537@http://www.maangchi.com/talk/ <p>I'd think your squid is safe to eat. Salting it doesn't cook it, it helps the squid to ferment. So even after a month it would still be raw and yes, chewy, but it can be eaten. Just follow the rest of the recipe and you should be fine! :) </p> http://www.maangchi.com/talk/topic/fermented-squid#post-6536 Mon, 15 Oct 2012 20:59:16 +0000 naturalmomma5 6536@http://www.maangchi.com/talk/ <p>I followed the recipe for fermented squid. My squid didn't look opaque but still raw looking. I put the seasoning on and its been over 2 months. Its still chewy. Is that the texture it should be? I'm afraid to dig in and I chase each tasting with a lot of vadka, hehe. Can anyone tell me if my fermented squid is safe! </p>