Korean cooking forum topics:
I am planning on making some homemade Kim Chi this weekend, but had a question. I am wanting to use salted shrimp in my recipe, but didn’t know how long to leave the shrimp in salt before rinsing it and mixing it with my Kim Chi paste. I am under the impression that the shrimp will not be cooked before being thrown in the Kim Chi, is my assumption correct? Also, I was thinking about throwing in some bean sprouts in my Kim Chi…..does that even sound good??? And if I use the beansprouts, should I salt them like the cabbage or just throw them in after rinsing them in cold water??? Any advise will be greatly appreciated…
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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