anyone can help me understand? so there are two ways to make the soybean sauce a. after it molds, pull into a large container and pull 1000cc + 250g salt then it is done question: what is next step? How long do I have to wait and what else do I need to do before I could finalize it (bottle it) and do I need to cook it? b. 2nd way, How long do I have to wait before place 8 lb mold soybean into 12 bags? he mentioned, do not over 6 months, anyone has experience?
The next step is you have to let the time do it’s work. Ideally 18 months, then you can bag it like he did, 2 lb each bag. Each bag mixed with 3000ml water and adjust your own flavor taste, either normal or low sodium. Let it cooks with mild ( enough to keep it stays boiled ) . This will take 6 hours. Then you can bottle and sealed airtight for your final product. It can be leave in room temperature when unused. However keep it in the refrigerator once opened. For your question b: 18 months. But some people did differently due to many factors.
請問用了多少的豆麴多少鹽跟多少水
喜歡
謝謝老師分享感恩
美國沒人賣手工醬油嗎?
感恩喔！
感謝老師分享
不是在台灣?
感謝如些詳細的解說！！！
谢谢分享！有几个问题不太明白：加好豆和盐水的玻璃瓶子要放到太阳下晒吗？要加盖密封防雨水吗？需要每天打开吗？需要每天搅拌吗？
謝謝，是没有用到米麴的，是嗎? 因為後來有提到日本米麴， 我怕看漏了債，重看兩遍都沒有提到用米麴。
米麴里面的是其中一种麴种，发酵后是白色的菌丝。而酱油的麴种成熟时是绿色的。这位老师应该是使用空气中天然的菌种。其实以前的老人家有些是在蒸熟的黄豆上盖上竹叶，竹叶的菌种就会进入黄豆发酵后就是绿色的菌丝。可是如果要安全起见也可以在网上购买专门做酱油的菌麴。是绿色的
完全正確
你发酵出来的菌丝是黑色的.可以吃吗？我看别人发酵完,豆是缘色的.
酱油的麴种成熟后应该是绿色的（是孢子的颜色），黑色的担心是被黄曲霉菌感染了。
綠色才對
没有用到米麴。
anyone can help me understand?
so there are two ways to make the soybean sauce
a. after it molds, pull into a large container and pull 1000cc + 250g salt then it is done
question: what is next step? How long do I have to wait and what else do I need to do before I could finalize it (bottle it) and do I need to cook it?
b. 2nd way,
How long do I have to wait before place 8 lb mold soybean into 12 bags?
he mentioned, do not over 6 months, anyone has experience?
The next step is you have to let the time do it’s work. Ideally 18 months, then you can bag it like he did, 2 lb each bag. Each bag mixed with 3000ml water and adjust your own flavor taste, either normal or low sodium. Let it cooks with mild ( enough to keep it stays boiled ) . This will take 6 hours. Then you can bottle and sealed airtight for your final product. It can be leave in room temperature when unused. However keep it in the refrigerator once opened.
For your question b: 18 months. But some people did differently due to many factors.
Just a short notes: time could be as short as 18 days and as long as 18 months. You might want to research little bit more before you dive into it.
@@chinnilee591 thanks , it has been two months,, I need to review the clip again then read your reply. Thx
喔
广告啊
既不示范，也不明确讲解，浪费时间