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.
This is pretty comprehensive. I like the idea of drying in a box where koji was previously grown. Somewhere i saw it suggested to add some natto to the soya beans to promote bacillus subtilis growth. Think that is a good idea? My first attempt smells very strong after a week. Not a good smell. Sort of urine-like if i’m honest. I wonder if it was too moist during the initial heat mat drying phase…
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
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.
This is pretty comprehensive. I like the idea of drying in a box where koji was previously grown. Somewhere i saw it suggested to add some natto to the soya beans to promote bacillus subtilis growth. Think that is a good idea? My first attempt smells very strong after a week. Not a good smell. Sort of urine-like if i’m honest. I wonder if it was too moist during the initial heat mat drying phase…
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.
lots of bacillus strains convert amino acids into ammonia...hard to say which one. Temperature also plays a role.