Inches

Inches's comments

"Separation day! I was very excited to split my meju from the soup soy sauce. I only had a little bit of growth inside my bean blocks. I used a food processor to blend a lot of it before putting it back into my onggi because I didn't mash them well enough when I made the meju blocks in the first place. I boiled these inside because I had no way to do it outside. Oh boy did it smell. It's wasn't really a piercing bad smell, but it was certainly reminiscent of a wet dog which was unpleasant, haha. I'm going to give it a few days before I try cooking with it, but I'm very excited to try the guk-ganjang in a recipe!"
in Fermented soybean paste (Doenjang) — May/20

"I don't know what they look like or how long they have been drying, but your description sounds like what we're trying to do here. White mold is good and the point is to get them really dry."
in Fermented soybean paste (Doenjang) — May/20

"For other's reference, I carefully removed all of the stuff that was floating on the top of my jar per recommendation from the Korean Cultural Center of Chicago. I also wiped the edges with a paper towel dampened by tequila (they suggested Soju). There began to be a lot of orange and built up drops of liquid on top. It was kind of slimy I learned when removing it. It may have been fine to keep it but it's probably better to have removed it. It was pretty easy to do anyway. Then just for good measure, I heated up some charcoal to white and plopped them in on top with new dried peppers and jujubes. I also combined my two jars because the largest jar seemed to have evaporated quite a lot of liquid."
in Fermented soybean paste (Doenjang) — Apr/20

"Oh, I don't know if the documentary is accurate or not: https://www.sciencedirect.com/science/article/pii/S2352618114000043 This paper says that gochu was documented 2000 years ago. Either way, Sichuan (choncho maybe?) pepper kimchi sounds exciting!"
in Traditional napa cabbage kimchi — Apr/20

"I was watching documentaries from Arirang on Youtube about Kimchi. They said before red peppers came to Korea in 1592 they used a Cockscomb blossoms to make it red and sichuan peppers (sancho) for spicy. I'd LOVE to try sichuan pepper kimchi from "old" Korea. https://youtu.be/MhGo3OIDhV0?t=491 Have you ever made this?? I want to learn how ^_^"
in Traditional napa cabbage kimchi — Apr/20

"My doenjang is playing in the snow for the first time in its life. I got the glass lids that allow air and sun but block rain and snow."
in Fermented soybean paste (Doenjang) — Apr/20

"In your recipe you say 2-3 weeks but here you mention 7 days. Is this good for a long ferment in the fridge of 2-3 weeks or does it go bad after 7 days? Thanks ^_^"
in Dubu-jangajji (Tofu pickles) — Apr/20

"I have removed some of the growth for inspection. The growth is growing somewhat white after the green color. Now that there is a lot more white among the green, small orange dots have begun to appear in the white areas. On the underside of the growth, there is black. This looks like what happened to the mold that was on the meju after I submerged it under the water. It looks like the growth dies when touching the salt water directly, so the underside of this growth is the dead parts. I'm fine with keeping this inside if that is what is expected, but I keep wondering if I should try to remove as much as I can. My other comment detailed many videos of korean people making doenjang with lots of growth, but I still have a hard time believing it's ok, lol. Like this for example: "Lots of growth on top of brine, just scooped out – https://www.youtube.com/watch?v=34IQN1LD2kM " has so much growth all the way at the end and they just scoop it out without worrying. I guess everything is ok then? ^_^"
in Fermented soybean paste (Doenjang) — Apr/20

"Thanks for providing feedback throughout my process ^_^ Here is the latest progress photos. The bean blocks are pressed below the water, but now the green and white is floating on the top."
in Fermented soybean paste (Doenjang) — Apr/20

"Check my later comment about lots of videos and what they have growing on theirs in Korea. Your mold is probably fine, but it's hard to tell what it looks like now or what your weather conditions are."
in Fermented soybean paste (Doenjang) — Apr/20

"Can I ask why your jujubes are brown? I've only seen them as red before."
in Fermented soybean paste (Doenjang) — Apr/20

"I do believe that the second drying is to get the blocks dried all the way through. They not only need drying, but time to ferment both where you can see and where you can't."
in Fermented soybean paste (Doenjang) — Apr/20

"As long as there is no additives in the charcoal it's probably fine. Mine came from Menards and it specifically said no additives. Check my images in comments below. You don't have to use hay but it is supposed to help. Your hay can't hurt. If it was washed in some way it might not have spores on it, but it can't hurt probably. Again, if it's not treated in some way. Most of the bad mold growth I suspect is coming from really hot and humid places, like Israel and other islands. Those are not "normal" circumstances for doenjang to be made so they'll have to adapt a lot. Maangchi is in NY and presumably similar to MA. Check my latest comment for lots of videos of mold growth in Korea when making. There is a surprisingly lot of mold from all these. Only slimy or putrid smells and worms are bad I think."
in Fermented soybean paste (Doenjang) — Apr/20

"For anybody worried about mold or colors during the process, here are a few links to doenjang making videos in Korea showing things you might expect that are still ok: Growth on top of brine - https://www.youtube.com/watch?v=XFRvNwGTD0s&feature=youtu.be&t=435 Lots of growth on top of brine, just scooped out - https://www.youtube.com/watch?v=34IQN1LD2kM Growths inside of Meju Block - https://youtu.be/SafxD279uFI?t=486 Growth outside Meju Block - https://youtu.be/zSX_tDV1X3E?t=364 Red color inside Meju blocks when separating from salty brine Salty brine meju and separated Doenjang - https://youtu.be/9YY5g9JGVbg?t=497 Red color inside meju after separating from salty brine - https://youtu.be/Hfaf6AwHmmc?t=177 Exceptionally moldy looking meju removed from brine - https://youtu.be/5wgD7_ogD7c?t=342 More of colored meju removed from brine - https://youtu.be/K56rYIeH4YM?t=134 Not mold specifically, but lots of good footage of the process - https://youtu.be/g4uiVnfQ23s check the description for part 2."
in Fermented soybean paste (Doenjang) — Apr/20

"I loved making these noodles! I was very proud of making this dish. I made the noodles the same day, the kimchi a few months ago, and the gochujang about 4 years ago! My gochujang is very strong spicy and sweet together. I want to experiment with these kind of noodles for other dishes. It kind of feels like fish fillet in my mouth, so I will use spices and seaweed in another dish to make something vegan that tastes fishy. I can't wait until my ganjang is finished fermenting so I can use that like fish sauce ^_^ Thanks again Maangchi!"
in Kimchi hand-torn noodle soup (Kimchi-sujebi: 김치수제비) — Apr/20