To say fermentation takes a fair bit of work would be an understatement. Getting to the final product when making doenjang and ganjang (soy sauce) takes a very long time. First of all, blocks of fermented soybeans have to be made. Yellow soybeans are steamed until completely soft and mashed up, then shaped into brick-like portions, tied up with straw, and left to hang in a naturally ventilated space to dry for about two months. This is the first phase of the process. The reason for using straw to bundle the brick is because dried straw contains living Bacillus subtilis, which aids the fermentation process. Bacillus subtilis absorbs the protein from the beans and that triggers the start of the fermentation. After the microbes have done their part, that is when the
Making ganjang and doenjang The beans are soaked in water, steamed for three to four hours, and molded into soybean blocks, which is then left to dry. The fermented soybean block is put in a clay jar with salt water to make ganjang. The mixture is left to mature for 40 to 60 days. Chili pepper and charcoal are added as they have a sterilizing effect. The resulting liquid is ganjang and the remaining solid matter is used to make doenjang.
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K-FOOD: Combining Flavor, Health, and Nature