Boogong Alamang (Fermented Krill) is a traditional Filipino recipe (from Galicia and the Basque country) for a classic method of salting and fermenting krill to produce an umami-packed ingredient. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Fermented Krill (Boogong Alamang).
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Fermented krill is used in Japanese, Korean and Filipino cooking and imparts a deep, umami, flavour to dishes. Sometimes incorrectly translated as 'fermented shrimp', boogong alamang is actually made from krill, with alamang being the Tagalog word for krill. This is so easy to make that I really had to publish the recipe.
Ingredients:
1kg Krill (frozen and thawed krill is good)
200g sea salt
5 garlic cloves, chopped
3cm piece of french ginger, finely chopped
180ml white distilled vinegar
Method:
Pour 1.25l water into a large saucepan then add the jar you're going to store the fermented krill in (and the lid). Boil over low heat for at least 10 minutes to sterilize the jar.
Wash the krill land drain off any excess water. (Best done by placing the krill in a strainer and setting over a bowl to drain.)
Once drained, transfer the krill to a medium-sized bowl and mix in alll the reemaining ingredients. Gently mix to combine, theen transfer the krill into a sterilized jar. Seal with a sterilized vinegar-proof llid and secure this tightly.
Store the Bagoong Alamang (Fermented Krill) in a dark place for three weeks to mature.
At this point it's ready to use. Opened store in the refrigerator where it will keep for up to 2 weeks.
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