I used the oil from salted anchovies to make kimchi, will this make me sick?!
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Oil will ruin kimchi. Oil will change the fermentation process. I'm sorry to tell you this but that batch of kimchi is gone. To salvage this batch, cook it and eat it. I don't think the batch will make you sick. But, the taste will be off for sure; the sourness will not taste the same.
By the way, fish sauce is an inexpensive and/or lazy man's substitute for Korean salted shrimp. http://www.blogto.com/archives/apr1106_s…
It depends -
Fish sauce[aka:Oyster Sauce ] has vinegar in it w/ what the Americas would call " a kind of molasses w/ a "fishy tang" & sugar
Anchovies on the other hand, are packed in oil & brine w/ a high sodium content . Salting for preserving meat/fish if U will.
UR fermentation of the cabbage will be disappointingly incorrect w/o those 2 ingredients [ vinegar& sugar ] - a base & acid. That covering base will cause a " cooking effect " @ 85 -90 degrees to ferment.
FYI : Traditionally, Koreans would bury a vessel of Kim-chi during the spring/summer , when the sun was plentiful, & dig it up 3 days later. No ovens - ya know. Keep it warm - eat immediately - Serve No leftovers
I don't see any reason it would make you sick. The question is Did you create a culinary masterpiece or a monster? I guess only a Korean can tell you.
It sounds disgusting. The oil will be super salty and super fishy.
