Sunday, October 19, 2008

The Big Step 下醬

Add salt and water, cover the jar with cloth to keep out bugs.
Leave it in the sun to ferment until it forms a paste.
It appears I have too much water, but the beans are dried,
they will soak up all the liquid in the bottle by day's end.
It's possible I may need to add more water as it progresses.
There is plenty of head space for the mash to bubble,
dealing with messy spill is not my cup of soy milk.

Washed off molds and break large chunks into smaller pieces,
return beans to a sunny area, and allow them to dry up.

Dried and fermented soy beans with white and green molds.

Fermenting soy beans in the sun

It begins this way---cooked soy beans formed into blocks
and allow to ferment until the beans form crusts and molds.

The fermented soy beans were made last year, I was
supposed to make the bean paste in the Spring, but I got
carried away with my gardening, so here's the continuation
of my adventure into homemade soy bean paste.

This basic bean paste is used daily in Northeastern China as
dip, spread, and seasoning. It was said a man/woman can live
without a husband/wife/friends/family,
but he/she cannot live without bean paste 東北豆瓣醬.

Here's a link to overseas homemade bean paste
The article is in Chinese with lots of pictures
to show you how to make and use this bean paste.

Click here to see a typical Chinese making bean paste
The article is in Chinese, but a picture is worth
thousand words, you'll get the gist of it.


  1. Count me in on this one,too. I will try to start this experiment this coming Feb.
    Once yours is done, please tell me the difference between this one and the long_forgotten bean paste which you found in your kitchen closet.

  2. Web,
    I'm going to start some Korean bean paste when I get around to it. Their old fashion bean paste is done exactly like the Chinese, but the modern version uses soy bean powder and malted barley powder. Guess why their hot bean paste is so sticky? Are you ready for this===> it's made of 1 gallon of water + 1 part soy bean flour + 1 part chili powder +7 parts of sweet rice flour or regular wheat flour + sweetener and salt! That's why it's like glue (that's what it is), and you'll have to thin it out with water if use as dip.
    Of course there are variations as to how much of each ingredient one uses, of all the recipes I've seen
    rice flour/wheat flour is the MAJOR ingredient, surprise?