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| cheonggukjang - www.healthnote25.com |
Soybeans that have been soaked in water
for 12 hours are boiled in a pan with a large fire. When boiling, the fire is
reduced until the soybeans become browned. Then, the soybeans are placed on the
straw and wrapped in cloth to begin the process of fermentation. The
fermentation process is done between 2 to 3 days and the room temperature is
kept warm.
In this process, Bacillus bacteria
appear that break down soy protein into amino acids. After 3 days, the soybeans
turn black and remove the liquid like cheese. This process also produces a
small amount of ammonia that makes the cheonggukjang smelling more sharply than
doenjang. Currently cheonggukjang can be used by finely ground and seasoned
ginger, salt, garlic, pepper and red chili
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