Re: Making Doenjang

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#55008

From meju blocks its not that hard.

http://www.maangchi.com/talk/topic/making-korean-fermented-soy-sauce-조선간장-and-doenjang-된장

For edamame the soybeans are harvest green. For making doenjang they are harvest dry. They go from green to brown and when the moister goes low they get harvested. No special beans needed unless you want to go organic non GMO etc. The hardest part is properly fermenting the meju. You have to keep out the bad bacteria while letting the good bacteria thrive.

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