I have always been a big fan of pickles and pickling foods but I have never really done much of it. So I have decided to dive into doing some experimenting in fermenting foods. My current fascination is kimchi. I have had it on several occasions and really enjoyed it.
Now this is probably one of the craziest things I have ever made. I recently went into a Korean market and picked up a jar of it to see what authentic kimchi tastes like since the only stuff I have ever had has been house made in a restaurant that does not serve any kind of Asian food except for the occasional special. It is always a little unnerving when you open a jar of food and it bubbles over like a can of soda that has been shaken up.
Looking over the ingredients on several web pages I have to admit that it makes me just a little more nervous when it starts calling for salted shrimp or anchovy paste and then you mix it together and let it sit out of a fridge for 24-48 hours. Having been through all of the safety and sanitation classes it just seems wrong to leave something out at room temperature for that long and then still eat it.
But I am trusting that I wont get any kind of funky food bourne illnesses and am going to give it a try. I have purchased everything I need to make a batch of it up and am going to make it up in the next few days. I will post the results later (If I live through this experience).