I started my fermentation since the 7th week of my 'Theory Of Food' class. This is the post about my whole fermenting process.
I had many concerns when I was choosing my raw food to do my fermentation. As I am a Korean, I wanted to do a Korean traditional food, which I know best among other cuisines. But fermented foods such as Kimchi were too popular and I wanted to do something that will make people feel new. Then, I this fermented squid just came up to my mind because this was one of the best side dish I liked and used to eat a lot in Korea. As I missed the food, and wanted to learn how to make it, I chose this squid to help my fermentation.
I had many concerns when I was choosing my raw food to do my fermentation. As I am a Korean, I wanted to do a Korean traditional food, which I know best among other cuisines. But fermented foods such as Kimchi were too popular and I wanted to do something that will make people feel new. Then, I this fermented squid just came up to my mind because this was one of the best side dish I liked and used to eat a lot in Korea. As I missed the food, and wanted to learn how to make it, I chose this squid to help my fermentation.
This is my muse en place for my Fermented Squid. You need pepper powder, salt, whole pepper, onions, garlic, soy sauce, and a whole squid.
First, wash all your ingredients and slice the squid into thin stripes. Then, As shown in the next picture, pour salt( Just enough for the salt to cover the squid).
Then, ferment your salted squid in the fridge for a day.
After a day, take out your squid from the fridge. Mince garlic and onion, and mix. After that, add the pepper powder and soy sauce, and mix.
Then, conceal your squid tight with a plastic wrap, so that no air can go in.
Then, let the squid sleep in the fridge for a long time.
Then, let the squid sleep in the fridge for a long time.
After few weeks, like 5~6weeks, take out your fermented squid from the fridge. Then, mix them again so that the sauce can cover the squid evenly.
Now, you can enjoy your salted and fermented squid as a side dish! It goes really well with rice!
If I have to say whether if this fermentation what a success or not, I would say it was a success! I have tried a lot of fermented squids in my life, and it didn't really taste different from the squids I tried before. The taste, I should say it has some spicy flavor, but it's not that hot that it makes your face go really red. The spiciness is really adequate, and the flavor that comes from garlic, onions, and soy sauce gives more flavor which decreases the spiciness.
I hope this was an entertaining and useful blog for everyone, which was an amazing experience for me to do ! I gotta go eat my squid now :)
I hope this was an entertaining and useful blog for everyone, which was an amazing experience for me to do ! I gotta go eat my squid now :)