gryeo

View original text in Korean I would like to explain how to make super-easy cheonggukjang without any smell. materials *beans *pot Place washed white beans and water in a pot for at least 10 hours. Since the beans will grow more than expected, there should not be too many beans, and the amount of water should be sufficient. This is what the swollen beans look like after about 12 hours. It seems like I'm a bit lost in controlling the amount, but it's not a big deal. Place the pot on the fire and boil. There is no need to cook the beans until they are completely soft. If you make cheonggukjang by cooking it until it is slightly hard, it will become a slightly hard cheonggukjang. (Fermenting it with cheonggukjang did not make it soft.) If you taste the beans and think they are cooked, cover them with a lid and wait until they cool down. (It will cook a little more during this process.) Once it has cooled down to some extent, check the amount of water and discard it if there ...

View original text in Korean You don't even need a yogurt maker. I'm going to try a really super easy way to make soy milk yogurt. materials * Additive-free soy milk * Lactic acid bacteria * Microwave-safe container and lid (any type will do as long as it can be covered) how to make I  prepared  950ml of soy milk without added sugar every day  . (Soy milk with added sugar would also work. I haven’t tried it.) Pour soy milk into the container (pot). Place in the microwave for 1 minute. (It just needs to be slightly lukewarm. The optimal temperature for fermentation is said to be around 37 degrees. In fact, it will be made even without heating. It just takes a little more time…) In order to cleanly empty the contents remaining in the soy milk pack after pouring the soy milk, I tilted the soy milk pack with the lid as shown in the image above, waited for a while for the contents to collect in the front, and then poured it into the bowl once more. Add lactic acid b...