Kiss_the_cook

Kiss_the_cook's comments

"Well, I guess this is what one calls a saturated solution... The brine after cookig is sooooo salty, it is basically uneatable. So, this year's effort failed too. :( To think I was so relieved to have found the metric measuring units in one of the vids. Oh well, I guess I will try it again next winter."
in Fermented soybean paste (Doenjang) — Jun/21

"And finally the mashed mejus looking more greyish than brownish. Keep your fingers crossed!"
in Fermented soybean paste (Doenjang) — Jun/21

"The separated mejus."
in Fermented soybean paste (Doenjang) — Jun/21

"Not enough coffee yet. Here come the crystals."
in Fermented soybean paste (Doenjang) — Jun/21

"*than My salt crystals without flower."
in Fermented soybean paste (Doenjang) — Jun/21

"So, the day of the days. The long lasting love story with my home-made doenjang continues into the final stage. Today I seperated the mejus from the guk-ganjang and ... it's looking well! Yay! The soybeans smell most definitely pungent and earthy. Is it the right pungent and earthy, we'll have to wait and see. Again no 'flower' grew in my pot, but the guk-ganjang became dark brown. Smells nothing like the different kinds of soysauce I bought in our Asian shops, but I didn't boil it yet. And no shop sells home-made sauce, so that's that. I'll attach some pictures. One is from roughly two weeks ago, the mejus were soaking for two months at that date. The level of the brine reduced significantly over time and salt crystals started to form. As we had a wet and cold spring, I decided to let the mejus soak two more weeks, because the warmth and sun came back. The mejus looked fine to my unprofessional eye, maybe a bit more greyish that brown. I followed Maangchi's instructions, the doenjang rests now in a pot under a little layer of salt and I hope the fermentation deities will do their magic during the next months. Separating the mejus and guk-ganjang I found lots of salt crystals on the bottom of the hangari and threw them out. It was a fun project, took some trials and errors to get to this stage and I am in total awe of the culture that created this process of food preparation so many centuries ago! I'll do it again this winter and I already know, what I will change next time. My dried mejus had white and green fungi, but during the phase in the box (no straw available), these fungi didn't grow much. I think my place was a little too dry and will test an idea. I'll keep you posted."
in Fermented soybean paste (Doenjang) — Jun/21

"Just click on the link for full size image an it will show my soaking beauties. :D"
in Fermented soybean paste (Doenjang) — Apr/21

"Next try for uploading the pic."
in Fermented soybean paste (Doenjang) — Apr/21

"It's looking great! I dried my mejus, they showed signs of some white an green fungi, no black stuff, yay! I started soaking them on March 31. We had an unexpected cold phase, even below freezing, so I took my hangari inside for a couple of days, but now the sun is shining and the brine starts to look dark brown. I think it will work out this year although, again, no mold starts to grow. Things I changed due to my experiences of the last tries. I removed a plant from the room the mejus were drying in. I felt they catch black fungus through them. The videos taught me (European metric system lover) to use 6kg of sea salt for 20 liters of water. I needed 5 liters and reduced the salt accordingly. Much better for me than cups and Kosher salt, as we don't have it. Also I filtered the brine through a fine cloth to hold back stuff in the sea salt. The egg test went perfectly. We have lots of birds in my garden and I put the hangari under my balcony for fear of bird droppings, but therefore they didn't get as much sunlight as would have been possible the last times. Now the hangari sits exposed on my patio, but a parasol protects it from bird droppings. It is positioned so that it doesn't create shade for the hangari. It is still sitting in full sunlight. Very contend I had that idea. ;) Also, for the first days I suppressed the mejus into the brine by crossing two wooden skewers inside the hangari. I removed them maybe a week later. Another trick I learned in one of your video links, Inches. They were so helpful! I'll attach a picture of March 31, the day I started soaking my beauties. Will post again and tell you all how this fun project worked out. (Oh no, the picture is too large to upload. Maybe I'll find a solution!)"
in Fermented soybean paste (Doenjang) — Apr/21

"The links are AWESOME! Thank you! I learned a LOT by watching them. First and foremost, that the two batches of Doenjang I threw away, because I feared them spoiled, were absolutely ok. :D :o Today I hung two meju blocks for drying and now I am confident, that this time I will be successful. Thanks again!"
in Fermented soybean paste (Doenjang) — Jan/21

"Thank you for your feedback. I didn't try last year (too frustrated), but this year I try it again. Third time is the charme! Last year I used a Hangari for Kimchi, so maybe, maybe some good stuff lives in it now and hopefully I will be more successful! Also we Germans don't have Kosher salt, at least not any going by this name. I did some research about the size of the granules and will do the egg test. Let's hope I'll find the mistake this time! I'd looooove to make deonjang for my celiac son."
in Fermented soybean paste (Doenjang) — Jan/21

"I tried again this year, but the same thing happened. My mejus were a slimey black mass, even worse than last years stuff. Sniff, sniff. I was so hopeful this time. :( BUT I'll try again. I have 2 hangaris. They are on the smallish side, so maybe there is not enought salty brine for a correct fermentation? I have to buy bigger ones! Also during the drying and molting phase I had white, green and black fungi. I washed the blocks and lots and lots of black spores run out of the cracks of the mejus. Maybe this is the point everything went wrong? But I really don't know how to prevent black fungus when drying."
in Fermented soybean paste (Doenjang) — Jun/19

"Today, after two months, I wanted to seperat my stuff. Found no flower, just black funghi. ㅠㅠ It failed, right? But why? I followed your instructions to the t. ㅠㅠ I'll have to try again."
in Fermented soybean paste (Doenjang) — Jun/18

"Maangchi, I started to soak my muju in brine a couple of days ago. Now I'm worrying whether I used the wrong kind of salt or not as I followed your book and saw the egg test only later. We don't have kosher salt in Germany, therefore I used Korean sea salt. Could it be too salty now? Help please! :O"
in Fermented soybean paste (Doenjang) — Apr/18

"Maangchi, yesterday I started to soak my 2 mejus (only used 1kg of soybeans for this test run) in brine. I was lucky to buy a 2 gallon Hangari here in Germany. My question is about the Guk-ganjang. You store them in glas containers, but I would be able to get more and smaller Hangaris. I have a cellar, which is relatively cool even in summer (20° C max.). Do you think I would be able to store the Guk-ganjang in Hangaris instead of glass containers under these conditions? Also could you please say if one should mix some older Guk-ganjang with the next year's batch like someone suggested here? Love your book, your recipes and you. ;)"
in Soup soy sauce (Guk-ganjang) — Apr/18