JeRKelten

JeRKelten's comments

"Thank you Maangchi, that is great to know! I will just keep the mesh covering the top all the time even under the lid, like you show in your video. This way no mistakes happen. :) I attached a photo for you - I have very large squirrels where I live, so I was worried about leaving my meju to dry on the porch, and nowhere inside my apartment gets direct sunlight for more than a couple hours. So I improvised; took my meju with me to work and dried them on the dashboard of my car with the windows partially open. It worked so well! My car had a slight earthy, sweet smell when I left to go home! I will let you know how it turns out! ~Jenna"
in Fermented soybean paste (Doenjang) — May/19

"Hello Maangchi! Thank you for posting such detailed instructions on how to make delicious doenjang and gukganjang! I started on my first ever doenjang journey in January; I’m now ready to start soaking my meju in brine tonight! I live in a second floor apartment, and would like to keep my hangari outside on the porch to prevent my dog from getting too curious. As we are close to the Rocky mountains, it is drier and hotter here, average 75-95 degrees Fahrenheit, up to 102 being extreme. Is it a bad idea to have the hangari in the direct sunlight if the lid is closed? I have a shady spot I can keep it in instead and just move into the sunlight when I will have the lid open for a few hours, but didn’t know if one spot is better than the other. I make other fermented foods, as well as kombucha and kefir; I know direct sunlight and too much heat is detrimental to those types of ferments, but I don’t know if the same is true for doenjang. Your expertise is greatly appreciated! I love all your videos, and have made so many of your recipes! I usually make at least 2-3 Korean meals a week. Thank you for putting all these wonderful recipes out there for those of us who adore Korean food! Jenna"
in Fermented soybean paste (Doenjang) — May/19