Inches

Inches's comments

"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

"Can I make doenjang in the same oongi I used to make kimchi? It is pourous and breathable, so will my ganjang end up tasting spicy or sour from making kimchi in it previously?"
in Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치) — Dec/19

"They are drying nicely. Changing color slightly. I can tell I did a bad job of smashing now that I can see all the whole bean pieces, haha."
in Fermented soybean paste (Doenjang) — Dec/19

"I found lump charcoal that is the perfect size. I think this will work. P.S. the warning says do not burn inside, it will kill you!"
in Fermented soybean paste (Doenjang) — Dec/19

"I used a potato masher, ha."
in Fermented soybean paste (Doenjang) — Dec/19

"I was not very diligent in smashing the soybeans, so I hope that it's not too chunky to be able to ferment properly or hold together we'll ^_^"
in Fermented soybean paste (Doenjang) — Dec/19

"I have my menu blocks drying by the fire. I'm excited to start my journey!"
in Fermented soybean paste (Doenjang) — Dec/19