Inches

Inches's comments

"Maangchi, The second year I am making doenjang and the hanging meju smell much stronger. Very yummy, but too strong now. can I put them in the box for longer instead? I want to reduce hanging time and increase closed box time. Anything I should think about? Thank you so much!"
in Fermented soybean paste (Doenjang) — Mar/21

"Doenjang is salty by nature. Is the soy sauce or the beans salty? Did you separate the bean blocks from the salty brine?"
in Fermented soybean paste (Doenjang) — Mar/21

"Electrical mat 2 side? I don't know if you mean you wrapped them with the mat or not. They should not be closed if so, just on top of the mat. The point at this step is to dry them out enough that strings can hold them up without cutting into the blocks or them falling apart."
in Fermented soybean paste (Doenjang) — Mar/21

"Looks great! Your blocks are a little small it seems, so you have just about the right amount for this recipe! It doesn't really matter how much beans, as long as you have the right salt to water ratio when you soak them in the brine. You will have more blocks that can float and reach the surface, so it might grow a lot of fungus on top, which is ok (check the comments for one by me with lots of videos from Korea). You can also use chopsticks or bamboo strips to hold them down if you can manage to stick them in the oongi somehow properly."
in Fermented soybean paste (Doenjang) — Mar/21

"I love my doenjang! I made doenjang jjigae and also focaccia with gochujang and green onions and black garlic. So great! I started my second batch of doenjang late this year. I looked at my three blocks and said "next year I'm definitely doubling this". It's so much work for just three blocks ^_^ I have 5 onggi, but now I need more. I have to get some smaller ones to migrate last year's doenjang and gochujang so I have the big containers for my new batch!"
in Fermented soybean paste (Doenjang) — Mar/21

"Great! I started mine late this year. Just sat the blocks out to dry in front of my fireplace. Keep me updated on your progress!"
in Fermented soybean paste (Doenjang) — Mar/21

"Can you share how they turned out? I think as long as they are sufficiently dry they are ok. The question is how much fermentation has started but it looks like yours has a good amount. I don't think you could OVER dry them, but you can under dry them. The other thing is if you move in to the next step faster then normal your timing might not match up with the seasons, but that's already a little different in your location anyway. Anyway, please share your progress and how it went!"
in Fermented soybean paste (Doenjang) — Mar/21

"Did you use black soybeans? If you are in Indonesia you should use the same as they use for white tempeh. But maybe black will work too? It won't look like doenjang for sure but if it tastes good who cares lol"
in Fermented soybean paste (Doenjang) — Mar/21

"How did they turn out? If the blocks touch the bags, then insects can still touch them too. Needs some space all around. Smells will be strong, but the first week might be a bit early, not sure. Putting them in the box to start is definitely not a good way to start. They need exceedingly good ventilation and sunlight. I'm curious to know if the orange stuff spread and how your meju progressed, so please share! Eggs aren't a problem I think unless you start to see things buzzing around from hatching inside."
in Fermented soybean paste (Doenjang) — Mar/21

"Some might have flavoring but you'll probably see a picture of the flavor on it, like an anchovy or garlic or something."
in Fermented soybean paste (Doenjang) — Mar/21

"Flys and fleas can easily make it through cheesecloth, especially if it touches the block, then even a big one can land and touch it too. Technically it's only a problem once it's a problem, but it matters how long you want to keep going before the problem might become apparent (noticable larvae, etc.) and you toss it. Their lifespan is very short though, so you should see fleas or flys hatching very fast."
in Fermented soybean paste (Doenjang) — Mar/21

"The white kind of looks fine, but the black especially may not be good. Are you sterilizing all your utensils and washing hands well when working? Also dry hands on clean paper towels because you don't want to touch them with moisture. What is the humidity like in your region? It looks like the strings are cutting into the bean blocks, but they should have been dried enough before hanging so that probably shouldn't be happening. overall your block looks very moist but should be a lighter brown and dry looking, even at the beginning when you hang it. Check your house humidity where you're trying to hang them. It should be ~30-40 maybe. Are you sure to drain the beans fully before forming blocks? Only beans, no water go into the menu blocks."
in Fermented soybean paste (Doenjang) — Mar/21

"It just needs to be dry all the way through and fermented well enough. Smaller meju will probably dry faster but ferment the same rate. Longer wouldn't hurt though, unless you want it faster, so following her schedule will be fine. It will also line up with the seasons the same"
in Fermented soybean paste (Doenjang) — Mar/21

"These crystals are salt! Guk-Ganjang salt They will also appear when the soy sauce evaporates."
in Soup soy sauce (Guk-ganjang) — Mar/21

""Even if you boil the soy sauce, you might find a bit of fungus growing on top of your soy sauce some day, especially if you keep it for years. Just remove it, it can’t hurt anything.""
in Soup soy sauce (Guk-ganjang) — Mar/21