> Not knowing how much salt you are using, I can't comment with
> certainty about how safe the storage is. But Thai and Vietnamese fish
> sauce requires no refrigeration due to the massive salt content. To
> be certain, however, about the cork....I don't really know for sure.
> I'm not dead yet nor have got sick!
> Jim Kollens, Apollo's friend
From todays standards, I say too much salt... one bottle had some
actually settle out of the liquid so if anything could survive in
there, would be very surprised! I would say it is different yet very