Go Back
+ servings
Print Recipe
No ratings yet

Kim Chi Salami

A unique and flavorful salami that embodies all of the amazing flavors of Kim Chi
Prep Time2 hrs
60 d
Total Time60 d 2 hrs



  • Grind chilled meat and fat through 4.5 mm plate
  • Mix thoroughly while adding seasonings and starter culture
  • Stuff into 60mm casing, record weight, and coat with Mold 600
  • Ferment at 80F in 90% Humidity chamber for 24 - 30 hours. You are targeting a pH of 4.7-4.9
  • When pH target has been reached transfer to drying chamber. The parameters need to be 55F and 80% humidity. Hang in these conditions till the salami loses 38%- 40% weight