Thanks for the comment, you're probably right! I believe Koreans always make meju in the fall or winter to put a damper on competing unwanted bacteria and fungal populations. On the other hand, living in the tropics is perfect for growing tempeh without additional equipment :)
Haha yes! Speaking of which, we just made our first batch of it last week. I actually used an esky/icebox with a heat lamp/thermostat but as we put the tempeh in I noted our ambient temperature was pretty much 30C! Though we started the process about lunchtime, and I think it best if we started early morning so that the tempeh gets the 12hrs of tropical heat and then gets a little bit cooler overnight, when the temperh starts generating its own heat.
Hey ,I made my meju blocks and than soaked them.in salty water for over 1 year.when I strain it last night,the soy sauce had pleasant funk to it,however when.i started to heat it up boy oh boy is smelled strong ammonia! I dumped everything.
Any idea which kind of microorganisms can cause this smell? It was quite strong
Thanks for detailing the process, if I had an outside, covered area to hang them in I'd try this, but for now I'll stick to miso :)
Wow i literally wrote what Leon below me did haha
Wow super cool. Thanks for detailing the process. I guess I won’t be making it any time soon as we’re in the tropics so maybe not suitable!
Thanks for the comment, you're probably right! I believe Koreans always make meju in the fall or winter to put a damper on competing unwanted bacteria and fungal populations. On the other hand, living in the tropics is perfect for growing tempeh without additional equipment :)
Haha yes! Speaking of which, we just made our first batch of it last week. I actually used an esky/icebox with a heat lamp/thermostat but as we put the tempeh in I noted our ambient temperature was pretty much 30C! Though we started the process about lunchtime, and I think it best if we started early morning so that the tempeh gets the 12hrs of tropical heat and then gets a little bit cooler overnight, when the temperh starts generating its own heat.
Hey ,I made my meju blocks and than soaked them.in salty water for over 1 year.when I strain it last night,the soy sauce had pleasant funk to it,however when.i started to heat it up boy oh boy is smelled strong ammonia! I dumped everything.
Any idea which kind of microorganisms can cause this smell? It was quite strong
Thank uou.
It's a long and complicated answer. I hope to find some time to get back to you soon. Quite busy these days.