Hey y'all. Not sure if this is the right forum for this but y'all have been very helpful before so I'll give this one a shot here...
I produce quite a bit of kimchi in my pizza shop and the health inspector just came down on us for not having a haccp plan in place for it. Although I am familiar with the HACCP system, I am not familiar with the safe limits of ph and temperature for fermented cabbage products. We don't use any fish products in the recipe to keep it friendly for our vegetarian customers... Just cabbage, salt, sugar, soy, carrot, onion. garlic, ginger, and chilis.
Anyhow, could someone point me in the right direction for finding some of this info? Google isn't helping much. Anyone ever put together a plan like this and have any tips?
Thanks so much!
Here's a fun little video we made of how we do it...
