grumblebee
Contest Winner
Hi there...
I really want to make korean kimchi (preserved spicy cabbage) All the recipes I've found online state that the cabbage needs to be given time to ferment at room temperature. (I'll probably use http://www.pyongyang-metro.com/kimchi this recipe when i make it) Now, admittedly I know very little of the chemistry behind fermentation/pickling, but wouldnt it be unsafe to leave something at room temperature? I just dont want to risk getting food poisoning or something from my homemade kimchi.
So, does anyone know if it is safe to make? If I put it in the fridge instead of letting it sit out, would it still ferment properly?
Any help or insight into kimchi making would be greatly appreciated! Thanks.
I really want to make korean kimchi (preserved spicy cabbage) All the recipes I've found online state that the cabbage needs to be given time to ferment at room temperature. (I'll probably use http://www.pyongyang-metro.com/kimchi this recipe when i make it) Now, admittedly I know very little of the chemistry behind fermentation/pickling, but wouldnt it be unsafe to leave something at room temperature? I just dont want to risk getting food poisoning or something from my homemade kimchi.
So, does anyone know if it is safe to make? If I put it in the fridge instead of letting it sit out, would it still ferment properly?
Any help or insight into kimchi making would be greatly appreciated! Thanks.
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