I took the oysters and put them in a container, poured some slightly diluted kimchi brine in to cover them, and left them overnight in the fridge to do their thing, seasoning themselves with the bright and funky flavors as they pump the brine through their bodies. I can’t remember where I read about this-it was ages ago-but since seawater is around 3.5 percent salt, that puts it right in the range of fermented pickles my kimchi is made with a 4 percent brine. Because they are filter feeders, and alive when we buy them (or get them in the mail for free), they offer a unique opportunity for flavoring them: live brining. This was an attempt to prepare them without overwhelming their delicate flavor, and it worked famously. The oysters were very simple I really prefer them raw, but that doesn’t make for much of a recipe. Then, of course, Sandy hit, taking our electricity for most of a week, so I had to modify both recipes to require only the stove top and grill. I had been thinking about what to do with them for a while, and worked out a couple of ideas that I was excited to try. For the second entry in the Charleston Wine and Food Festival contest thingy, the Rappahannock River Oysters company sent me a box with a big bag each of their oysters and clams.
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