So this has been discussed a little elsewhere but I figured it might be useful to make a dedicated thread, for my own benefit of being able to go back and review. We all like hoshaker bottle?t sauce right? And the healthful effects of spice are pretty well documented. But so are the health benefits of fermented foods, which, aside from the taste is a reason I got into making kimchi.
So the holy grail for me is, to make and ferment a product that can be bottled, and is shelf stable for at least 90 days, un-refrigerated, without having to cook and kill off all the good bacteria. Is this realistic? Attainable? Even if it is, would it even be possible to slow down the bacterial activity enough to prevent exploding the shaker bottle? Is there a happy medium?
I've never seen yogurt or kimchi that didn't require refrigeration, but beer and wine don't. Granted its a different organism that I believe is dead at the time of bottling. Is this even worth pursuing?
So the holy grail for me is, to make and ferment a product that can be bottled, and is shelf stable for at least 90 days, un-refrigerated, without having to cook and kill off all the good bacteria. Is this realistic? Attainable? Even if it is, would it even be possible to slow down the bacterial activity enough to prevent exploding the shaker bottle? Is there a happy medium?
I've never seen yogurt or kimchi that didn't require refrigeration, but beer and wine don't. Granted its a different organism that I believe is dead at the time of bottling. Is this even worth pursuing?