Fermenting.

[Worth1]

Originally Posted by NewWestGardener

My mom used to make it this way: pick, wash, and soak the soy beans, then boil them, mash them up into a dry paste, which is then formed into big bricks , I'd say about 6"x6"x12". Then wrap them up in clean paper, and leave them on a indoor shelf to ferment and dry, for two-three months.
In the coming spring, the bricks, now look like super old moldy bread, are broken into 2-3 inch chunks, and placed inside a huge clay vault (is that the right word? Big deep open mouthed clay container), in which water and salt are added. Quite a bit of salt actually, 1 to every 3-4 volume measure of the soy paste. Then we used a tool similar to that used in making butter, a stick with a small flat board at the end, to stir and turn the mixture a few times everyday, outside in the sun. The pot is covered with a piece of cheese cloth with weights tied to its corners. In a few weeks, it will be ready, the consistency is similar to that of pancake mixture.
We used miso a lot, mostly as a salad dressing, with garlic and vinegar. Or added to fried hot chili peppers with pork to make a nice condiment. Or as a more flavorful substitute of soy sauce.
Cooked, salted and fermented soy beans themselves are also used in cooking. Like in some Szechuan dishes.
I doubt anyone would try these, but I just want to tell how those things are done by some people in another part of the world.

The whole idea of this stuff scares me to death.
I will also admit I am not a fan of many Asian foods especially Japanese.
Some yes most not.

The one I cant remember what it is called where they eat the fish while it is still alive and flipping is beyond belief.

Most American people dont even know that sushi is not raw fish, it can be used in sushi but it isn't just raw fish.
It is the rice and the preparation of it.

[Cole_Robbie]

Sushimi is the type of sushi that has raw fish.

I did a lot of bowing in martial arts, which is from Japanese culture. Chefs at Japanese restaurants always seemed very happy when I gave them a very slight bow as we introduced ourselves. There's hardly any Asian people where I live, so I don't think they get that very often.

[jpop]

Man this thread makes me want to spend some time and money to start on cukes and peppers.

[NewWestGardener]

I don't disagree with you there!
What about haggis? Stinky blue cheese? Every cultural has something for food that may not be agreeable to others.

Originally Posted by Worth1

The whole idea of this stuff scares me to death.
I will also admit I am not a fan of many Asian foods especially Japanese.
Some yes most not.

The one I cant remember what it is called where they eat the fish while it is still alive and flipping is beyond belief.

Most American people dont even know that sushi is not raw fish, it can be used in sushi but it isn't just raw fish.
It is the rice and the preparation of it.

[Worth1]

Originally Posted by NewWestGardener

I don't disagree with you there!
What about haggis? Stinky blue cheese? Every cultural has something for food that may not be agreeable to others.

I ate at a Thai restaurant today down town Austin cant remember what I ordered but it was good.
They have stages of hotness when you order.
I ordered the stage three the hottest they have.
The lady asked have you been here before?
I said no.
Then you might not like it.
Bring it on I said there isn't anything you can throw at me I cant eat.
Okay.
She was flabbergasted I could eat it she told me it was even too hot for her.
It was about medium for me I told her.
The restaurant was a good place too, not your typical Americanized place and no buffet plus the prices weren't bad and the setting was good.
Worth

[jpop]

Any updates from those posting? One of my favorite threads here.

[Tracydr]

Originally Posted by Worth1

The fermented radishes are a real let down to me.
Now they taste like sour salty radishes.

Worth

Maybe try making Kimchi white them next time.

[Worth1]

Originally Posted by jpop

Any updates from those posting? One of my favorite threads here.

Nothing from my end.

Originally Posted by Tracydr

Maybe try making Kimchi white them next time.

Not for sure I like the stuff.

Worth

[salix]

I am looking forward to fermenting asparagus in a few months. Think it will maintain it's crispness - has anyone here tried it?

[whistech]

Worth and others, I just saw on The Sausage Maker website that the 5 liter crock is on sale for $90.00 and they have free shipping for items that do not require freight shipping. May be worth checking it out.

[Worth1]

Arlie it had been that price for awhile thanks.
But I have to say if anyone is interested in this or canning with pressure canners they better get a move on, the prices ARE going up and fast.
Worth

[Worth1]

Originally Posted by salix

I am looking forward to fermenting asparagus in a few months. Think it will maintain it's crispness - has anyone here tried it?

Not yet, green beans are my next venture.

Worth

[berryman]

even if you do not want to spend a year or five following this recipe, this video is informative, interesting and features a super cute Korean woman making DoenJang from scratch. Check it out;
https://www.youtube.com/watch?v=PGhKwCq7SZk
This is the fermented soybean paste that was mentioned in an earlier post.

[Tracydr]

Originally Posted by salix

I am looking forward to fermenting asparagus in a few months. Think it will maintain it's crispness - has anyone here tried it?

They'd probably work great.
I've had the ends pickled in vinegar but never tried fermenting them.
So far my favorite pickles have been okra and eggplant. I'm going to try watermelon rind this year among other things.

[Shrinkrap]

I've got lots of cider vinegar going! When to cap it?