VeggieTater's comments

"Do you have to cook cheonggukjang ...or can you eat as is like natto?"
in Cheonggukjang (Extra-strong Fermented Soybean Paste) 청국장 — Aug/20

"I've loved your videos on YouTube for a long time and am so happy to find your website and this amazing recipe! I am a huge fan of natto but always have to find or buy the spores to make it. Cheonggukjang sounds similar and maybe even stronger, and with spores from the air sounds like something from heaven! I don't eat cheese or animal products anymore, but used to love brie and camembert cheese, which natto reminds me of. I also like that cheonggukjang is smashed into a pulpy mass because it made me want to experiment with adding a binder to firm it into an even more cheese-like texture too! (I know it is only cultural, but we all crave what we are familiar with the most.) I always make my natto in the Instant Pot on the yogurt setting and it comes out perfect, do you think I could use it also to make cheonggukjang? Thank you for everything!"
in Cheonggukjang (Extra-strong Fermented Soybean Paste) 청국장 — Mar/19