Recently, I developed interest and leaned more into traditional Korean cooking. So, I decided to make fermented shrimp at home first from scratch after watching some YouTube videos on that.
I thought it would be straightforward – just shrimp, salt, and time, right? Wrong.
I bought fresh shrimp from an Asian market, mixed them with coarse sea salt at what I thought was the right ratio, packed everything into a glass jar, and left it in a cool dark spot in my kitchen. The videos made it seem so simple.
After about a week the smell was already pretty intense but I figured that was normal for fermentation. By week two there was this weird foam on top and the liquid looked cloudy in a way that didn’t match any of the photos I’d seen online. I tasted a tiny bit and it was bitter and just off.
It pained me, but at the end I threw the whole batch, because I was extremely concerned about food poisoning, especially when I don’t know much about the
food. Now I’m wondering if I should just buy it pre-made instead of attempting again. I saw some suppliers on alibaba selling it in bulk but I have no idea about quality control with imported fermented products.
Has anyone successfully made fermented shrimp at home? What did I do wrong? Or should I just accept this is one of those things better left to professionals with proper fermentation setups?
submitted by /u/gigigigugiguru
[link] [comments]
