1
Soak the soybeans or black beans overnight or for 12 hours, remove the old water, put them into a pot, add water to cover the beans by 2cm, bring to a boil over high heat, then turn to medium heat and simmer for 2 hours.
2 Take out the beans, drain them and cool them thoroughly. My mother usually cools them for an afternoon. Don't touch water or oil, as it may be contaminated with bacteria. The water in which the beans are cooked is rich in nutrients and can be drank directly or used to make soup.
3. Wash and dry your hands, take out the bamboo basket that has been washed and dried in advance, pour the beans in, and spread them out with chopsticks. Place a few chopsticks at the bottom of the carton to prevent water vapor from falling to the bottom of the box and contaminating the beans. Put it in the bamboo basket, cover the carton, wrap it in plastic film, tie it with a rope, put the box in a wind-free place, and do not move or open it at will.
4 Mom made it in late October, when the temperature was about 17-18 degrees. The beans have fermented for 4 days. Open them gently and check them out (the temperature varies, and the time required will also vary. If they are not fermented yet, cover them lightly and continue fermenting). They are covered with white hairs, and there is a little light in the middle. It will be ready soon. Thank you. In this way, the beans are fermented. Take them out, pluck off the white hair, put them into a large sieve, spread them thinly, and dry them in the sun for a day (there was no sun once, so I dried them with a hair dryer), turning them several times in the middle.
5 After drying, add 52 degree white wine to sterilize and season, then add 600g of salt, chili, pepper, minced ginger, minced garlic, add more if you like. Put it in the kimchi jar and marinate it tightly for about 1 month until the musty smell disappears.
Mom didn’t take pictures when she made it in the early stages, but now she only has the delicious and delicious finished product on display
p, hope you will adopt it