Korean cooking forum topics:
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!
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! :)
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