Inches

Inches's comments

"I added lots of salt all over the exposed areas. Is this the best I can do?"
in Fermented soybean paste (Doenjang) — Mar/20

"I cannot get the meju all underwater. All the parts above water started growing a little white and green fungus. Is this acceptable?"
in Fermented soybean paste (Doenjang) — Mar/20

"Sorry, I accidentally replied here a few times instead of my own thread >_<"
in Fermented soybean paste (Doenjang) — Feb/20

"My meju blocks are ready to be hung up after sitting in the box and heating blanket for 2 weeks. I bought solar salt today. According to this paper I found, it has higher good bacteria and lower bad yeast if you use solar salt (or even better with bamboo salt, but that is very expensive)- https://www.ncbi.nlm.nih.gov/m/pubmed/27291678/"
in Fermented soybean paste (Doenjang) — Feb/20

"You should probably scrape the top off, yes. Are you letting sunlight in? This helps disinfect the top and keep this from happening. Put a thin white cloth over top to keep bugs out but UV in through. You can also spread a layer of salt on the top after removing this growth to help prevent this from occurring again."
in Fermented soybean paste (Doenjang) — Feb/20

"My meju blocks are ready to be hung up after sitting in the box and heating blanket for 2 weeks. I bought solar salt today. According to this paper I found, it has higher good bacteria and lower bad yeast if you use solar salt (or even better with bamboo salt, but that is very expensive)- https://www.ncbi.nlm.nih.gov/m/pubmed/27291678/"
in Fermented soybean paste (Doenjang) — Feb/20

"Tiny black dots are appearing within the white mycelium fungus growing between the bean cracks. I will keep an eye on it but I'm sure it's fine. I wonder if they want more fresh air and UV disinfectant light from the sun. My windows block both from coming in ^_^"
in Fermented soybean paste (Doenjang) — Dec/19

"I made gochujang about 3 years ago now and I still have a lot left. I now learned that I cannot eat gluten, so I cannot eat barley or anything touching wheat, like the nuruk in makgroli either and maybe some meju-garu. So I cannot eat my long aged makgeoli or gochujang I know that this is the traditional method, but have you ever heard of any way to make gochujang or makgeoli without barely or starter that uses wheat? The enzymes help make the sweetness and to ferment and digest - I wonder if there are any alternative ways to get that in Korean tradition. There is gluten free gochujang at the store but it's $5 for a very small bottle. I would love to have a jar of gochujang sitting next to my doenjang fermenting ^_^"
in Hot pepper paste (Gochujang) — Dec/19

"Finished product used the last of my precious veggie broth. All the rest was used on potato dumpling soup and veggie kimchi paste!"
in Sundubu-jjigae (순두부찌개) Spicy soft tofu stew with kimchi and pork belly — Dec/19

"I made this last night and it was great! I subbed the pork for King oyster mushroom, cut very small and browned with oil for a long time until very brown and crispy. I always use this to replace pork in any dish. I left out the egg also, and used Indian Black Salt. It smells a bit like sulphur and worked really well to replace the egg. I also used the vegetarian broth from here and added little chunks of Korean radish to replace the cube and chunk texture of the pork. Lastly, I threw some enoki mushrooms on top near the end."
in Sundubu-jjigae (순두부찌개) Spicy soft tofu stew with kimchi and pork belly — Dec/19

"I made veggie broth the day before and vegetarian kimchi yesterday. I couldn't help but add minari also! Also, I smashed the garlic and ginger in mortar and pestle instead of chopping it for maximum flavor and health https://nutritionfacts.org/questions/what-are-the-anti-cancer-effects-of-garlic/ Tasted great with potato dumpling soup. It was plain before, but kimchi as a side was perfect!"
in Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치) — Dec/19

"Thank you very much for your tip! I will make sure to mash them more after soaking in the salty water."
in Fermented soybean paste (Doenjang) — Dec/19

"I ended up getting a small heating mat instead of only fire. Quickly after the white mycelium began to grow between the beans."
in Fermented soybean paste (Doenjang) — Dec/19

"Their final resting place is yearning for them below. I'm borrowing the other one for veggie kimchi fermenting. I hope my doenjang doesn't taste like kimchi if I use the same pot. I bought two new oongi from H-Mart because they were used for makgeoli and gochujang. Both used gluten and I need to be careful of gluten now so I cannot use them. They were expensive but now I just have to make a lot more in the future! I've watched hours of videos on meju and doenjang searching for both the English and Korean words. They are all the same. The only difference I see is that some lady put pine needles on top with the red peppers, charcoal, and jujubes."
in Fermented soybean paste (Doenjang) — Dec/19

"Today I moved my meju into their new apartment. They are staying in my room ^_^ The whole house has smelled wonderful this week. It's like fresh baked bread every day! I see white mycelium like when I made tempeh."
in Fermented soybean paste (Doenjang) — Dec/19