MaineDruid's comments

"Two questions: Would there be any reason not to cook the soybeans in a pressure cooker? It's my usual bean-cooking method, as it reduces phytates (along with long soaking). 2nd question: Would the warmth of an old-fashioned gas oven that has a pilot light be adequate for the fermenting phase? (Or too much?) It's perfect for letting bread dough rise. Thank you for explaining a process that most other sources present as being somewhat arcane."
in Cheonggukjang (Extra-strong Fermented Soybean Paste) 청국장 — Jul/21