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Originally Posted by kindlekitten
ha! that's awesome! leaving the oysters at room temperature isn't a problem?
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No problem (Actually, that was my concern when I first started making my own kimchee.) But that's actually a VERY important flavoring ingredient in all kimchee. Could be oyster, clam, mini-crab... The salt and the chili pepper prevent nasty bacteria, while the good bacteria rots the lot!
Be sure to use Korean chili pepper... Mexican or Thai have the wrong flavor! Same with the fish sauce.
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so I guess natural fermentation gives it the vinegar taste?
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Yep. In fact, Korean manufacturers are suing Japanese makers over the use of the name 'kimchee.' The Japanese manufacturers are using acetic acid rather than fementation to 'quickly' give their product flavor, and the Koreans are saying that this isn't 'real' kimchee.
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would regular quart size canning jars work do you think?
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Sure, but don't screw the lids down until you refrigerate. There will be a lot of gas production during the first 24 hours.
Stitchawl