cuinrearview
Well-Known Member
So after years of brewing and discussing with my wife all types of beer and what ferments them today she decided she wants to make kimchi at home. The first thing that comes to my mind is "cool, what ferments it?" So I search and just as I suspected, all the cool bugs that make sour beers and some that make some not so great beers. She's a microbiologist and scoffs when I mention lacto because it grows in a pretty cool place naturally on the female body:rockin:. She just mixed it up and has it semi-sealed for the two-day fermentation process. I told her that it was to be nowhere near the brewery. It's pretty far away but the thought of it around kind of freaks me a bit. I don't do the bugs. I don't mind a little brett in the commercial examples I've had but the sours just aren't my thing.
I'm good about sanitation, always have been and the one infected batch I've produced was from a failed attempt at open fermentation. It did make some fine nail polish remover though:cross:.
Should I be worried? I mean, are these bugs (lacto, pedio, strepp, etc. It's quite the pool in kimchi) prevalent anyway and the star-san kills it or is this stuff something I should sneak into the kitchen after Monday Night Football and dump outside? Don't think I would but it could be a cool experiment in marital relations.
Maybe a poll?
I'm good about sanitation, always have been and the one infected batch I've produced was from a failed attempt at open fermentation. It did make some fine nail polish remover though:cross:.
Should I be worried? I mean, are these bugs (lacto, pedio, strepp, etc. It's quite the pool in kimchi) prevalent anyway and the star-san kills it or is this stuff something I should sneak into the kitchen after Monday Night Football and dump outside? Don't think I would but it could be a cool experiment in marital relations.
Maybe a poll?