After 3 months of fermenting on my windowsill, I finally dug out my gochujang from my onggi and transferred it to the fridge! I was worried that the climate in Seattle would not be suitable for making good gochujang, but I didn’t need to worry. Fermenting on a south-facing windowsill from early April to late June here made a delicious batch. I just did a taste comparison with the store-bought gochujang I’ve been using, and I can say it’s about 100 times better. The flavor is so much more pleasant, with a complex, long-lingering aftertaste. The level of heat is spot on, too. I may never be able to go back to store-bought again. Thank you Maangchi for spoiling me forever!!
Congratulations!
“I just did a taste comparison with the store-bought gochujang I’ve been using, and I can say it’s about 100 times better.” That’s right! : )