On Sun, 16 Aug 2009 17:58:39 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Sat, 15 Aug 2009 20:31:09 -0500, Sqwertz wrote:
>>
>>> On Sat, 15 Aug 2009 17:58:08 -0600, Arri London wrote:
>>>
>>>> Try this one:
>>>>
>>>> Kimchi (From 'Korean Home Cooking') paraphrased
>>>>
>>>> 1 napa cabbage
>>>> 2 c kosher or sea salt
>>>> 2 c water or beef stock
>>>> 3 oz daikon/white radish/mooli
>>>> 3 oz spring/salad onions
>>>> 4 oz Asian pear/nashi
>>>> 1 whole bulb garlic
>>>> 1 small piece fresh ginger, peeled
>>>> 1/2 c fermented or dried shrimp
>>>> large pinch of shredded red chile (like Thai chile)
>>>> 2 tbs sugar
>>>> water
>>>
>>> I have never seen a recipe that calls for beef stock in the brine.
>>> How odd.
>>>
>>> -sw
>>
>> me either.
>>
>> maybe if made from bouillon cubes or the like, but otherwise i'd be leery
>> of keeping it unrefrigerated for a few days if there is any fat in it.
>>
>> but then, adding raw oysters would scare me too, so who knows?
>>
>> your pal,
>> blake
>
> The fermentation would destroy any harmful bacteria. That's the point of
> fermentation. The desired bacteria (various lactobacilli in this case)
> outcompete and create an 'unpleasant' environment for any other
> microorganism.
>
> As stated above, the recipe comes from a Korean cook.

well, i can't argue with success in any case.

your pal,
blake