maangchi showed how to make Korean fermented soybean paste doenJang and it took one year! I would rather make it quickly and use it throughout all of its fermentation and flavors because the flavor will change over time. This reminds me of the time I lived in Japan it looks very much like natto. :-)
Hey kat I've been watching and learning from u for 3 years, I love and make this, your mum and dads receipe of fermented bean paste, And yes like u I use msg, I love it, as well, I'm not scared of it been using it 30 yrs, Never gonna not use it. I'm now subscribed to your channel, which I should have done 3 yrs ago, I had memory problems, but I always watched u. So thanku your videos always made my day. Thanku
Aww... Thank you for watching and especially for subscribing to my channel! I know there's many other channels with the same/similar recipes on UA-cam so I'm always happy to hear when someone tells me they watched my videos and also tried my recipe! Happy cooking! 🙂 💕
Yay! Thanks for the recipe! I’m Mien , and we use this for many dishes such as Khao soi and Klang feun. I really wanted to learn it myself so I don’t have to buy it from people! So I appreciate the recipe will definitely give it a try! The smell is not great but I guess if you grew up with it, it’s not even bad! Lol
Lol.. I agree, the smell may be strong but khao soy and klang feun wound not be same or tastes right without it! 😁 It's a long process to make fermented bean pastes but I hope you will like the recipe when you try it! Thanks for watching my video! 💕
This is exciting to see 👏🙌 From what I've gathered doenjang & to a larger extent by the looks of it, *toa nowh* have both bascillus subtilis & aspergillus oryzae, etc 👌But not only those in all likelihood because its a wild fermentation This is somewhat different than using standardized starter cultures that natto & miso & kefir, yeasted breads, etc are inoculated with often Which is useful for streamlining & maybe commercializion But it would be reasonable to expect wild fermentation versions to have a greater diversity of probiotics And localized ones that are established in the immediate environment The process is invaluable TY for sharing and to your parents for perpetuating this store of knowledge 🌺🐞🕊
My apologies for this very late reply (for some reason I just now saw your comment) but thank you for watching my video!! I'm so happy to be able to share this recipe from my parents. It's a long process to make this fermented bean paste but it's so worth the effort! 🙂
Hello friend, thank you so much for sharing this special recipe! I would like to know how did you store it? Outside in the pantry or in refrigerator? Thanks again to you and your dad for everything!😊
Thank you for showing. I have been wanting to make Kao Soy for a long time. Your recipe inspired me... I am trying to make it right now. I let the soybeans sit in the sun for 3 days now. I just checked, and noticed the very top surface has a white patch. Is this expected? Or is this moldy and that I should restart making a new batch?
Thanks for watching and for trying to give this recipe a try... white patches/specks/hairy white mold is very typical to see... and is perfectly fine. You just need to scrape the top off before you season and mash them up. 🙂
I am mind blown that you can let it ferment for over 5 years ,wow . awesome I am happy about that. My father once told me that when he was in the blind school that they fed the children soy beans all the time and he said they tasted like not much of any thing . Now that I am a adult I have leaned that soy beans are like that and that they take on the flavors of what ever you add to them, like the red crushed pepper and the black pepper you added to them . ( which my husband will totally enjoy I am sure when I make it ) I can keep out a smaller jar just for me and add my own desired spices to it :) and put a jar away in the back of the cup board for another day / or year . Plus every year make a new batch of it in different spices and put the dates on them and put them in back of the first jars I made, and so on till I have at least a nice row of them made up . oh I am going to love making this to have to eat over the winter time when it is so cold out side. Thank you for making this video and also for telling us that you have a jar that is over 5 years old that your still using to this day . That in its self is so cool .
Thanks for watching my video! I grew up eating things like this and my parents have always made it for me so I never bother to learn how to make it, especially because it's a such a long process to make it. However I'm glad my dad showed me how to make it. It's a family recipe that I'm happy to share with others! I hope you will like the recipe! Please let me know how it turns out when you make it! ❤️❤️
I noticed you used iodized salt. Doesn't that affect the fermentation? I thought that sea salt etc was to be used in fermentation? Thank you for the great video and teaching.
What do you think about using a kombu and shiitake stock (Japanese dashi) which is a natural monosodium glutamate instead of msg? My skin reacts badly for msg because of the echema.
Hi Sis Kat. Is this the same fermented bean you put into khaosoy? If so I will definitely try this. Also what else do you use this for? I was thinking sautéed with Vietnamese spinach? Is this the same kind?
Thanks for the watching my video. Yes, it's the same fermented bean paste used for kaosoy meat sauce. It's also used for the dish I kalangfen (KLF). I've never added to sauteed Vietnamese spinach before. Sounds like it might work! :-)
Thanks for watching! The fermented bean paste is used in Dai Lue recipes (from northern Laos) we use it in a meat sauce for a noodle dish call kaosoy and for a pepper sauce for a cold rice cake dish call kalangfen and it can also be eaten as is with sticky rice. 🙂 as for aging, it's aged at room temperature.
Thanks for watching! Leave the jar out to continue fermenting. My parents have left out batches that have not been opened since they jarred it for 2 to 3 years. But once the jar has been opened, refrigerate it so it stays fresher longer.
I tried making it and it is really pungent! I love putting it in soup, stew, etc. How do I keep it from turning grey at the top in the jar? Do I just mix it up occasionally?
Yes, this soybean paste is very stinky indeed! 😁 As for it turning grey, I don't know why that happened, I've never seen it turn grey with the batch we made?? Maybe it needs to be sealed better and if you haven't done so, refrigerate the remaining soybean paste...
😱 Boiling the filled jars will arrest the fermentation completely Still good & healthy But not nearly as flavourful or nutritious as the live probiotic rich aged ferment 🤷
Thanks for watching my video! As for the video making the pepper sauce, I did have one but had to delete it due to music copyright violation. But it's very easy to make the sauce. Just roast some fresh Thai chilli peppers or jalapenos with some garlic and shallots then blend it with some fermented beans paste and add Msg and fish sauce to taste.
Thanks for watching! White "mold" or white specs is normal. It's amino acid crystals forming during fermentation. You can try and scrape it off but it's safe to eat. I would mashed and seasoned it once that starts to happens. 🙂
Teela M. ... thanks for watching! Lol, yes I meant to write 7/21/18... realized my mistake after I already uploaded the video... too lazy edit the video so just gonna leave it as is! Hahaha
Thanks for watching! I have a pressure cooker now and plan to make some in it next time. I still have plenty of fermented soybean paste left so I haven't needed to make a new batch yet... pretty pressure cooker will speed up the process much faster! If you try it please let me know how it turns out! 🙂
I can't have any peppers at all because of health issues but been craving some, would it still taste okay to make it without any peppers? I know it won't be spicy bit I can still use it for Kasoy and Klang fin right?
Yes, you can definitely omit the peppers! I've made non spicy kaosoy and klangfun for my hubby and he loves it! Not spicy but it still has the aroma of the fermented bean paste! 🙂 thanks for watching! 💕
So.... I made a couple of batches of this (from your video) in 2019, and stashed it in gasketed flip-top jars. The overflow went into canning jars with silicone gaskets, and whatever that process IS, it sucked the lids down so hard (they're slightly concave now) I'll need to employ extra hands to get them open. :D Also a little nervous about tasting it. Almost 2 years in the closet.... yikes!
Oh my goodness! This is such a long process that I didn't think anyone would want to make it after watching this video! 😁 Glad you gave the recipe a try... please let me know how your batch turned out! 💕🙂
@@KrazyKATRecipes thanks i just made my batch will see how it comes out i used the bacteria to make it natto , same procedure just added the bacteria i got online
Good luck Mike! Not many will attempt to make this recipe because the process is a long! Please let me know how it turns out for you! Thanks for watching my video!
@@KrazyKATRecipes Thanks Kat! I've done my first try and it's a SUCCESS! I love the natural umami flavor even without the MSG. It definitely stinks but tolerable. I love it, it tastes a bit like Doenjang but I like what I just made maybe because of the chillies I used in it. Does the saltiness becomes subtle when it is fermented for about a year?
@@michaelsoliven4611 thanks for the update Mike! So glad to hear it turned out good and you liked it! 🙂 As for the saltiness, unfortunately it won't lessen as it ages... But now that you know how to make it, next time just add less salt.
one question I had about the bean broth , why only keep a small portion of it ? You can put it in plastic bags after it has cooled down and freeze it to make soups ,stews and even gravies with all you need to do is add your meat and when that is cooked add your other veggies to make it richer in flavor and vitamins . In my book saving the broth not only will save you time when making a soup or stew it will also save you money and I do not know of anyone who wouldn't love to save a buck or two .
Hello, I was wondering... you mentioned earlier in your video that if we add msg then to use it right away and not ferment it longer or else it’ll cause the paste to get sour. But then at the end of your video you said you were going to let it ferment for 6mos-2yrs. Would 6 months not make it sour? I’m curious to try this out... but maybe just let it ferment for a month or so with the addition of msg! Thank you for the recipe! PS: What a great and beautiful memory for you and your dad making this together!
Thanks for watching! MSG was added because I like that umami flavor and personally prefered the paste to have that slight hint of sourness because to me it's actually tastier (but really it's not even really sour at all, just a very slight hint of it!) ... so even if it was fermenting for 6 months with MSG, it will be fine! 🙂
@@KrazyKATRecipes So.... If you don't add MSG, does it mean it's not safe to eat now because it is still in the middle of fermenting? Is this a matter of safety or taste? Because this has only been a couple of days. I ask because fermentation is the long process of breaking down the food to produce its own lactic acid, then it preserves itself. Hence, the sourness in som pak or sauerkraut. So when it's done doing its thing, foods like som moo should be sour & safe to eat and keep longer- even outside the fridge, right?
@@dodgingdurangos924 hi Dee! MSG was added for the sole purpose of personal taste and totally optional. I like to enhance my foods with MSG, especially for that umami flavor so everything I cook or make has to have MSG! 😁
@@KrazyKATRecipes Yea, I don't use MSG. But how do I know when the bean paste is safe enough to eat without getting sick? When I tried making som moo, I thought it was ready the second it turned sour and smelled okay. But it made my stomach hurt. Maybe not enough time to get fully sour?
@@dodgingdurangos924 just like wine, the longer you let it aged, the better it will be. I recommend letting it aged at least 6 months! :-) as for the som moo, or any other Lao fermented foods, some people will get tummy aches from eating it and others won't... I don't know why that is! 🤔
Man, I know u wanted the recipe but idk if I can make it myself without hurling lol. I love it though don't get me wrong. The gooey-ness and stickiness and smell will probably be endgame for me.
Thanks for watching! Fermented bean paste is certainly not for everyone... it's an acquired taste. And those who have tried it, either love or hate it! 😁
Take it slow & persevere! 😂 Your health & vitality will thank you well into your sunset years From what I hear 🤣 But just see how warm & kind & well-adjusted our host is towards us Patient encouraging generous... Beauty in motion A true & everlasting gift from her parents spilling to us 🙏
If the "mold" is just from the top and around the outside, it's perfectly fine, and actually part of the fermentation process...(sticky, slimmy and moldlike) but if you are not comfortable with the mold, you can try scraping it off... However according to my dad, tastewise he said it makes a big difference if you remove it. 🙂 Please keep me posted how it turns out for you.
Im in Florida and im thinking that a day or 2 outside will be enough for fermentation. Could you describe the "funky" smell? Is it sour or does it smell like miso paste?? 👍🏻👍🏻👍🏻🍍🤟
Thanks for watching! I don't know how to exactly describe the smell. It kinda smells like miso paste with a strong sour/fermentation smell, like cheese gone bad type smell or "bean fart" kinda smell . LOL... sorry, I just don't know how else to describe it. 😁
This is a muuuch different way of making fermented soybean. The process is a lot shorter than making doenjang (korean fermented soybean paste). I definitely have to try this
Tika Williams ... thanks for watching! This is a Dai Lue (Tai Lue) from northrn Laos version. It's tastes and smells differently from the Korean or Chinese version. I hope you will like the recipe when you try it! :-)
@@jayzz2451 ... to me, the Dai Lue version is more savory because of the MSG and depending on the amount of peppers used, spicier too! It's also more stinkier but I'm used to it, so the smell doesn't bother me. :-)
Doenjang and Miso rely on fungal fermentation dominated by aspergillus. Toa Nowh (Lao), Natto (Japanese), Cheonggukjang (Korean), and Hawaijar (Indian) are a bacterial fermentation by bacillus subtilis.
According to my dad, he thinks the MSG gives it a hint of sourness. I personally didn't even taste it at all. 🙂 I've added MSG to my batch and it's till good. I have a few jars left and it's been stored in the fridge.
Thanks for watching! I have yet to try cooking it in a pressure cooker so I don't how long it will take to cook it, but I'm pretty sure with a pressure cooker it will take less time then boiling it in a regular pot over the stove. I will definitely pressure cook it when I make new batch next time! 🙂
Update? How long did you let it go? How long did it last? I made a koji fermented mixed beans (no soy) and wheat.....now 2 years old...but I'm embarrassed to say I'm nervous to try it, lol. Nice video! Is the stickiness like Japanese Natto?
Thanks for watching! I still have some from this batch in the fridge! And just the other day I used it in a meat sauce, tastes very good! ..and yes sickness is similar to the Japanese natt! I hope your batch turned out good! 🙂
@@KrazyKATRecipes thanks! Glad to hear it! I haven't tried mine yet. AND I ordered a bunch of nonGMO And organic soybeans (black and typical) to ferment in various ways!
Is that anywhere I can buy this? I am in California as well. I brought Tao Nau from my country and recently I ran out of it so I can't make my KLF or other dishes anymore 😔
Thanks for watching! I haven't seen it sold in stores where I Iive (San Jose) Hmong stores in Fresno or Sacramento sometimes has it and if you go to Sac Foods group on FB, someone occasionally has it for sell.
Thank you very much! Interesting to see that fermentation starts anyway without rice straw or similar, and without electric map or things like that. Is it right? I understand correctly? Thank you!
There's so many fermentation process and methods, I'm just glad to have learned this fermentation recipe from my parents. 😁 thanks for watching my video!
@@KrazyKATRecipes I tried your recipe but the soybeans are fermenting too slowly. It's been 4 days already (I put the soybeans near the heater, covered with many layers of blankets) and the gelatinous filaments haven't come out yet. Do you suggest to stop and add salt and pepper, or can I wait any longer? Is 5-6 days fermentation too much? GRAZIE!
@@carlorossi7633 I'm sorry your batch is not turning out! 😔 It's taking longer to ferment because the temperature is probably still too cold. Just continue what you're doing and hopefully it will start to ferment.
@@KrazyKATRecipes Yes, I think it did! I kept the batch fermenting for other 2 days in the oven switched off with light on (so total time of fermentation: from 14.03 to 20.03) and beans get covered with something translucent and gelatinous (no evident strings though). The smell is strong, full and earthy (a sort of smoked/baked soybeans, mixed with wet soil aroma, fungus smell and leather)... It's my first time, I hope this is the right smell 😅 Anyway I pounded soybeans with salt and chili peppers... It seems to me that it worked fine! Hope my "experience" helps someone. Thank you! Bye
Thanks for watching! I use this fermented bean paste to make a Dai Lue noodle dish from northern Laos call kaosoy. ua-cam.com/video/R0CwOGJaDwo/v-deo.html
Thanks for watching! It can be kept in a cool dark room like a closet or pantry... but for longer shelf life, I recommend refrigerating it! (40 degrees).
I'm sorry yours didn't turn out! 😔 hope you didn't make a big batch... my parents makes it all the time and that's never happened. I don't know what could have made your batch turn bitter? Did you try to save it by seasoning it with salt and pepper or did you already threw it away?
@@KrazyKATRecipes Thanks for the reply. No, I didn't throw them away. I used half for a sweet version seasoning with fish sauce, sugar and garlic oil (Cambodian Style) and the other half for a fermented version with chilli and spices.
Hi katy, thx for the recepi, its delicious, but after i let it sit for three months in a room temperature, its got white small funny creature. Why? I think it cannt be eaten but the smell is still oke as food?
Hi Yusuf Djaya! I'm not sure what you mean by white "small creature"... is it alive? If it's like white specks, they are amino acid crystals that have formed on the beans, and are completely safe to eat.
Thanks for watching! This bean paste is used in northern Dai Lue recipes like kaosoy (meat sauce for noodle soup) and kalangfen sauce (spicy bean paste sauce for cold rice cakes). This paste is not the same soybean paste that's used in miso so definitely not a replacement for miso.
Hi there, thanks for posting this, your instructions are really clear and helpful. But I was just wondering, if you live somewhere that isn't as hot as California, could you ferment this inside your house if you keep it warm enough (like 75-85F, as you say), instead of in the sun?
Thanks for watching! We have never tried letting it ferment in the house, but I think it should work, and probably will take longer. (maybe keep it in the oven while it's fermenting?).
Thanks for watching! I don't reccomend making this in the winter time because when it's cold, the soy beans won't get fermented correctly... it will most likely have a different "rotting" smell versus the typical fermentation aroma from warmer temperatures.
I guess I'll have to ask one of the aunties how they make it in the winter, I swear one of them made it while it was cold out. For sure I'll make some in the summer!
@@imChanthip we've never done it... but maybe if it's kept inside the house where the room is always warm (70 degrees or warmer) or maybe leave it in the oven on low?? Please let me know if you find out from your aunties!
If you like it to ferment/age longer, leave it out for at least 3 months otherwise refrigerating it will help stop the fermentation process and also helps the paste from it turning dark.
I used to sell it but not anymore sis. The process to make this fermented soybean paste is long but hope you will give this recipe a try... Thanks for watching my video! 🙂❤
Thanks for watching! Once it's jarred, it's kept either in room temperature or in the fridge. I prefer it refrigerated because it keeps the color of the paste from turning darker.
@@KrazyKATRecipes Not mso per se More miso-like Reminiscent of Customization Innovation Eg Portobello cap burger vs Ground meat patty Or like with pumkin coffee 🧡🤷
Thanks for watching! Not many Laotians eat this fermented bean paste so it's not too well known unless they're from Northern Laos and know about the Dai Lue people (which this version originates from).🙂
Thanks for watching! You are correct! Dai Lue people of Xishuangbanna (Sipsongpanna) living in northern Laos are one of the 55 officially recognized nationalities of China! 🙂
I tried to ferment soybeans few days back, everyone in home saying something is dead.. Very smelly like dead rat... Is that normal?? But still dared and completed this process.. Need to wait for 6 months..
Thanks for trying the recipe! If you are not used to this version of fermented soy beans, the pungent smell can be very strong and unappealing! It's edible now, you really don't have to wait 6 months (but I personally prefer to wait, because it's more flavorful as it ages).
@@jayzz2451 ... my parents and I have never tried using chickpeas for this recipe so the black dried web is probably spoiled and that this recipe only works best with soybeans. Btw, how did the soybeans turned out?
SOybeans turned sticky after 2 days and i grinded with added chilli powder and salt stored in glass bottle and open it after 6 months.. Thank you very much for helping me... Today i want to try more with soy beans again...
First person to ever show how to make this. Thank you.
Kellopapaya ... thanks for watching! :-)
maangchi showed how to make Korean fermented soybean paste doenJang and it took one year! I would rather make it quickly and use it throughout all of its fermentation and flavors because the flavor will change over time. This reminds me of the time I lived in Japan it looks very much like natto. :-)
Thank you! Yours is the easiest to make that I found, definitely going to make it.
Thanks for watching! Hope you will like the recipe... please let me know how it turns out for you! ❤
Thank you for your visual tutorial.
Thank you 🙏
You're welcome, thanks for watching my video! 💕
Thanks for sharing!!! I'm definitely going to try this!!! Yum!!!
You're welcome! It's pretty easy, and since it's hotter in Fresno, it shouldn't take too long to ferment!! Try it and let me know how it turns out!!
I love your cooking look so yummy!
Thanks for watching!!
Hi, I just subbed so I can find it when I'm ready to try making it. Hope you have more good stuff like this.
Thanks for watching and subscribing!
I am a overseas Chinese and amazed by your Laotian way of making soya paste.
Thanks for watching my video! 💕
Thank you so much. I have been looking for a receipt.
You're welcome.. thanks for watching!
Hey kat I've been watching and learning from u for 3 years,
I love and make this, your mum and dads receipe of fermented bean paste,
And yes like u I use msg, I love it, as well, I'm not scared of it been using it 30 yrs,
Never gonna not use it.
I'm now subscribed to your channel, which I should have done 3 yrs ago,
I had memory problems, but I always watched u.
So thanku your videos always made my day. Thanku
Aww... Thank you for watching and especially for subscribing to my channel! I know there's many other channels with the same/similar recipes on UA-cam so I'm always happy to hear when someone tells me they watched my videos and also tried my recipe! Happy cooking! 🙂 💕
Thanks sis!! I am going to try making this
Let me know how it turns out sis!
Langx xingh. Thank you. For showing us how to cook this. I like to use this for making pepper for klangfen or danfun. We call it in Iumienh Thopc sai.
Thanks for watching! I use mainly for klangfen too...and kaosoy! 🙂
Very good video. Thank you.
Thanks for watching!
Yay! Thanks for the recipe! I’m Mien , and we use this for many dishes such as Khao soi and Klang feun. I really wanted to learn it myself so I don’t have to buy it from people! So I appreciate the recipe will definitely give it a try! The smell is not great but I guess if you grew up with it, it’s not even bad! Lol
Lol.. I agree, the smell may be strong but khao soy and klang feun wound not be same or tastes right without it! 😁 It's a long process to make fermented bean pastes but I hope you will like the recipe when you try it! Thanks for watching my video! 💕
I need some! :). Love it!
The stinkiest smelly beans! Memories of our early teen years in Visalia! 😁 Hehe...
This is exciting to see 👏🙌 From what I've gathered doenjang & to a larger extent by the looks of it, *toa nowh* have both bascillus subtilis & aspergillus oryzae, etc 👌But not only those in all likelihood because its a wild fermentation
This is somewhat different than using standardized starter cultures that natto & miso & kefir, yeasted breads, etc are inoculated with often
Which is useful for streamlining & maybe commercializion
But it would be reasonable to expect wild fermentation versions to have a greater diversity of probiotics And localized ones that are established in the immediate environment
The process is invaluable TY for sharing and to your parents for perpetuating this store of knowledge
🌺🐞🕊
My apologies for this very late reply (for some reason I just now saw your comment) but thank you for watching my video!! I'm so happy to be able to share this recipe from my parents. It's a long process to make this fermented bean paste but it's so worth the effort! 🙂
Yes! I want to make this but scared to try. Fermented stuff kind of freaks me out lol. I think I can do this thanks to your video. Cheers!
Thanks for watching my video! I hope you will like the recipe! 💕
I'm so glad you're making these videos. Would you happen to have the recipe for tofu oah?
Thanks for watching! Are you referring to stinky tofu? Unfortunately I don't know how to make tofu oah. 😟
Thank you for sharing
Thanks for watching! 💕
Hello friend, thank you so much for sharing this special recipe! I would like to know how did you store it? Outside in the pantry or in refrigerator? Thanks again to you and your dad for everything!😊
Thanks for watching! Shelf life is best if kept refrigerated.
Hi Kat, thank you so much for this informative video! I can't wait to try my own batch. How/where do you store the jar for 6 mos to ferment?
Thanks for watching my video! You can store in a cool dark room but the best, if you have room is to store it in the fridge.
Thank from Nepal n m gone to make it.
Thanks for watching! I hope you will like the recipe!
Thank you very much.
You're welcome! Thanks for watching! ❤
Thank you for showing. I have been wanting to make Kao Soy for a long time. Your recipe inspired me... I am trying to make it right now. I let the soybeans sit in the sun for 3 days now. I just checked, and noticed the very top surface has a white patch. Is this expected? Or is this moldy and that I should restart making a new batch?
Thanks for watching and for trying to give this recipe a try... white patches/specks/hairy white mold is very typical to see... and is perfectly fine. You just need to scrape the top off before you season and mash them up. 🙂
You are so lucky to have dad to help with the traditional way of doing things. God bless
Where did you get your cloth l have been looking for them
Thanks for watching my video! You can find the cheese cloth at Amazon, Walmart, Target .
Watched your husband extract every last bean....like I do. Thanks for sharing
Thanks for watching!
It’s her dad not husband
I am mind blown that you can let it ferment for over 5 years ,wow . awesome I am happy about that. My father once told me that when he was in the blind school that they fed the children soy beans all the time and he said they tasted like not much of any thing . Now that I am a adult I have leaned that soy beans are like that and that they take on the flavors of what ever you add to them, like the red crushed pepper and the black pepper you added to them . ( which my husband will totally enjoy I am sure when I make it ) I can keep out a smaller jar just for me and add my own desired spices to it :) and put a jar away in the back of the cup board for another day / or year . Plus every year make a new batch of it in different spices and put the dates on them and put them in back of the first jars I made, and so on till I have at least a nice row of them made up . oh I am going to love making this to have to eat over the winter time when it is so cold out side. Thank you for making this video and also for telling us that you have a jar that is over 5 years old that your still using to this day . That in its self is so cool .
Thanks for watching my video! I grew up eating things like this and my parents have always made it for me so I never bother to learn how to make it, especially because it's a such a long process to make it. However I'm glad my dad showed me how to make it. It's a family recipe that I'm happy to share with others! I hope you will like the recipe! Please let me know how it turns out when you make it! ❤️❤️
I noticed you used iodized salt. Doesn't that affect the fermentation? I thought that sea salt etc was to be used in fermentation? Thank you for the great video and teaching.
Thanks for watching! We've always used idolized salt for this recipe and it's always turned out great. 🙂
What do you think about using a kombu and shiitake stock (Japanese dashi) which is a natural monosodium glutamate instead of msg? My skin reacts badly for msg because of the echema.
Thanks for watching! I sometimes cook with granulated mushroom bouillon (dashi) i think it would be a good alternative!
Hi Sis Kat. Is this the same fermented bean you put into khaosoy? If so I will definitely try this. Also what else do you use this for? I was thinking sautéed with Vietnamese spinach? Is this the same kind?
Thanks for the watching my video. Yes, it's the same fermented bean paste used for kaosoy meat sauce. It's also used for the dish I kalangfen (KLF). I've never added to sauteed Vietnamese spinach before. Sounds like it might work! :-)
What do you serve it with, and do yo age it in the refrigerator? Nice work.
Thanks for watching! The fermented bean paste is used in Dai Lue recipes (from northern Laos) we use it in a meat sauce for a noodle dish call kaosoy and for a pepper sauce for a cold rice cake dish call kalangfen and it can also be eaten as is with sticky rice. 🙂 as for aging, it's aged at room temperature.
Does it get store in the refrigerator after it's done then or do you leave it sitting out to continue fermenting?
Thanks for watching! Leave the jar out to continue fermenting. My parents have left out batches that have not been opened since they jarred it for 2 to 3 years. But once the jar has been opened, refrigerate it so it stays fresher longer.
I tried making it and it is really pungent! I love putting it in soup, stew, etc. How do I keep it from turning grey at the top in the jar? Do I just mix it up occasionally?
Yes, this soybean paste is very stinky indeed! 😁 As for it turning grey, I don't know why that happened, I've never seen it turn grey with the batch we made?? Maybe it needs to be sealed better and if you haven't done so, refrigerate the remaining soybean paste...
Hi Kat,
When jarring and storing your paste, is it best to use Mason jars... canning style where boil it to seal the bean paste?
Thanks for watching! You can definitely use mason jars for storing!
😱 Boiling the filled jars will arrest the fermentation completely Still good & healthy
But not nearly as flavourful or nutritious as the live probiotic rich aged ferment 🤷
Very rare. Excellent!
Thanks for watching!
I really liked your video, congratulations! I have a concern that I consider important: Is a cotton or silk fabric used to line the basket?
It was a cotton cloth! Thanks for watching my video!
Lovely …. You have the clip making jaew khao Leng Feun?
Thanks for watching my video! As for the video making the pepper sauce, I did have one but had to delete it due to music copyright violation. But it's very easy to make the sauce. Just roast some fresh Thai chilli peppers or jalapenos with some garlic and shallots then blend it with some fermented beans paste and add Msg and fish sauce to taste.
During the first few days of the fermentation of the beans before you mash the beans, is it normal for it to get white mold?
Thanks for watching! White "mold" or white specs is normal. It's amino acid crystals forming during fermentation. You can try and scrape it off but it's safe to eat. I would mashed and seasoned it once that starts to happens. 🙂
Thank you for sharing. I noticed that the lable on your jar dated 8/21/18. Did you mean to write 7 not 8?
Teela M. ... thanks for watching! Lol, yes I meant to write 7/21/18... realized my mistake after I already uploaded the video... too lazy edit the video so just gonna leave it as is! Hahaha
Have you tried to speed up the process by using a pressure cooker? I haven't found on video on it yet.
Thanks for watching! I have a pressure cooker now and plan to make some in it next time. I still have plenty of fermented soybean paste left so I haven't needed to make a new batch yet... pretty pressure cooker will speed up the process much faster! If you try it please let me know how it turns out! 🙂
I can't have any peppers at all because of health issues but been craving some, would it still taste okay to make it without any peppers? I know it won't be spicy bit I can still use it for Kasoy and Klang fin right?
Yes, you can definitely omit the peppers! I've made non spicy kaosoy and klangfun for my hubby and he loves it! Not spicy but it still has the aroma of the fermented bean paste! 🙂 thanks for watching! 💕
Thank you very much 🙏🙏🙏🙏🙏
Thanks for watching!
So.... I made a couple of batches of this (from your video) in 2019, and stashed it in gasketed flip-top jars. The overflow went into canning jars with silicone gaskets, and whatever that process IS, it sucked the lids down so hard (they're slightly concave now) I'll need to employ extra hands to get them open. :D
Also a little nervous about tasting it. Almost 2 years in the closet.... yikes!
Oh my goodness! This is such a long process that I didn't think anyone would want to make it after watching this video! 😁 Glad you gave the recipe a try... please let me know how your batch turned out! 💕🙂
Hi Kat, thanks for the video, love it. What's next on you agenda?
Thanks for watching my video! 💕 I don't know what I'll be uploading next but hope you will stay tuned! 😁
Do you also open the lid after few days to let the gas pass inside the jar during fermentation or just keep that like that.
Thanks for watching! I kept the lid closed. 🙂
@@KrazyKATRecipes thanks i just made my batch will see how it comes out i used the bacteria to make it natto , same procedure just added the bacteria i got online
@@gaurav424 please let me know how yours turned out! 🙂
I'm making mine now. First time to try this as it is not a local delicacy in the Philippines. Wish me luck!
Good luck Mike! Not many will attempt to make this recipe because the process is a long! Please let me know how it turns out for you! Thanks for watching my video!
@@KrazyKATRecipes Thanks Kat! I've done my first try and it's a SUCCESS! I love the natural umami flavor even without the MSG. It definitely stinks but tolerable. I love it, it tastes a bit like Doenjang but I like what I just made maybe because of the chillies I used in it. Does the saltiness becomes subtle when it is fermented for about a year?
@@michaelsoliven4611 thanks for the update Mike! So glad to hear it turned out good and you liked it! 🙂 As for the saltiness, unfortunately it won't lessen as it ages... But now that you know how to make it, next time just add less salt.
MSG causes side effects when used exclusively like anything else. Sugar , alcohol, tobacco also. MSG used with moderation is super good and healthy.
Thanks for watching my video! 💕
You are the first thank you👍🙏
Thanks for watching!
Thanks Krazy Kat
I made it ,it tastes better than store bought soy paste
Thanks for watching my video and trying out the recipe! So glad you like it better then store bought ones! 😍💕
I made jeaw soya paste "with same ingredients as jeow padeak kheuang instead of using padeak, it's a bomb..."
@@nahaidiew2991 wow! Never thought to do that, it sounds yummy too! I'll have to try it! Thanks for sharing the idea!
I wrapped the tua naew with banana leave first
one question I had about the bean broth , why only keep a small portion of it ? You can put it in plastic bags after it has cooled down and freeze it to make soups ,stews and even gravies with all you need to do is add your meat and when that is cooked add your other veggies to make it richer in flavor and vitamins . In my book saving the broth not only will save you time when making a soup or stew it will also save you money and I do not know of anyone who wouldn't love to save a buck or two .
I've never thought about using the broth like that... thanks for the great suggestions!!
Hello, I was wondering... you mentioned earlier in your video that if we add msg then to use it right away and not ferment it longer or else it’ll cause the paste to get sour. But then at the end of your video you said you were going to let it ferment for 6mos-2yrs. Would 6 months not make it sour? I’m curious to try this out... but maybe just let it ferment for a month or so with the addition of msg!
Thank you for the recipe!
PS:
What a great and beautiful memory for you and your dad making this together!
Thanks for watching! MSG was added because I like that umami flavor and personally prefered the paste to have that slight hint of sourness because to me it's actually tastier (but really it's not even really sour at all, just a very slight hint of it!) ... so even if it was fermenting for 6 months with MSG, it will be fine! 🙂
@@KrazyKATRecipes
So.... If you don't add MSG, does it mean it's not safe to eat now because it is still in the middle of fermenting? Is this a matter of safety or taste? Because this has only been a couple of days.
I ask because fermentation is the long process of breaking down the food to produce its own lactic acid, then it preserves itself. Hence, the sourness in som pak or sauerkraut. So when it's done doing its thing, foods like som moo should be sour & safe to eat and keep longer- even outside the fridge, right?
@@dodgingdurangos924 hi Dee! MSG was added for the sole purpose of personal taste and totally optional. I like to enhance my foods with MSG, especially for that umami flavor so everything I cook or make has to have MSG! 😁
@@KrazyKATRecipes
Yea, I don't use MSG. But how do I know when the bean paste is safe enough to eat without getting sick? When I tried making som moo, I thought it was ready the second it turned sour and smelled okay. But it made my stomach hurt. Maybe not enough time to get fully sour?
@@dodgingdurangos924 just like wine, the longer you let it aged, the better it will be. I recommend letting it aged at least 6 months! :-) as for the som moo, or any other Lao fermented foods, some people will get tummy aches from eating it and others won't... I don't know why that is! 🤔
Man, I know u wanted the recipe but idk if I can make it myself without hurling lol. I love it though don't get me wrong. The gooey-ness and stickiness and smell will probably be endgame for me.
Thanks for watching! Fermented bean paste is certainly not for everyone... it's an acquired taste. And those who have tried it, either love or hate it! 😁
Take it slow & persevere! 😂 Your health & vitality will thank you well into your sunset years From what I hear 🤣
But just see how warm & kind & well-adjusted our host is towards us Patient encouraging generous... Beauty in motion A true & everlasting gift from her parents spilling to us 🙏
Hope you see this message, i started seeing mold on the top of my bean paste. Does that mean i did it wrong?
If the "mold" is just from the top and around the outside, it's perfectly fine, and actually part of the fermentation process...(sticky, slimmy and moldlike) but if you are not comfortable with the mold, you can try scraping it off... However according to my dad, tastewise he said it makes a big difference if you remove it. 🙂 Please keep me posted how it turns out for you.
Im in Florida and im thinking that a day or 2 outside will be enough for fermentation. Could you describe the "funky" smell?
Is it sour or does it smell like miso paste??
👍🏻👍🏻👍🏻🍍🤟
Thanks for watching! I don't know how to exactly describe the smell. It kinda smells like miso paste with a strong sour/fermentation smell, like cheese gone bad type smell or "bean fart" kinda smell . LOL... sorry, I just don't know how else to describe it. 😁
It's Miso cousin
How does one eat it or use it for cooking? Do share some recipes using this.
Thanks for watching! I mainly use this in two dishe, a dish call kaosoy and KLF... ua-cam.com/video/R0CwOGJaDwo/v-deo.html
This is a muuuch different way of making fermented soybean. The process is a lot shorter than making doenjang (korean fermented soybean paste). I definitely have to try this
Tika Williams ... thanks for watching! This is a Dai Lue (Tai Lue) from northrn Laos version. It's tastes and smells differently from the Korean or Chinese version. I hope you will like the recipe when you try it! :-)
How exactly difference in taste, which one is better and tasty for you? Your method is very simple..
@@jayzz2451 ... to me, the Dai Lue version is more savory because of the MSG and depending on the amount of peppers used, spicier too! It's also more stinkier but I'm used to it, so the smell doesn't bother me. :-)
Doenjang and Miso rely on fungal fermentation dominated by aspergillus. Toa Nowh (Lao), Natto (Japanese), Cheonggukjang (Korean), and Hawaijar (Indian) are a bacterial fermentation by bacillus subtilis.
Thanks for watching and for the informative differences. I never knew that! 🙂
if you add the MSG to it how long will it last before it starts to taste sour?
According to my dad, he thinks the MSG gives it a hint of sourness. I personally didn't even taste it at all. 🙂 I've added MSG to my batch and it's till good. I have a few jars left and it's been stored in the fridge.
How long would u put in the pressure cooker
Thanks for watching! I have yet to try cooking it in a pressure cooker so I don't how long it will take to cook it, but I'm pretty sure with a pressure cooker it will take less time then boiling it in a regular pot over the stove. I will definitely pressure cook it when I make new batch next time! 🙂
Update? How long did you let it go? How long did it last? I made a koji fermented mixed beans (no soy) and wheat.....now 2 years old...but I'm embarrassed to say I'm nervous to try it, lol. Nice video! Is the stickiness like Japanese Natto?
Thanks for watching! I still have some from this batch in the fridge! And just the other day I used it in a meat sauce, tastes very good! ..and yes sickness is similar to the Japanese natt! I hope your batch turned out good! 🙂
@@KrazyKATRecipes thanks! Glad to hear it! I haven't tried mine yet. AND I ordered a bunch of nonGMO And organic soybeans (black and typical) to ferment in various ways!
@@jdhiv4 please let me know once you've tried it! 🙂
Is that anywhere I can buy this? I am in California as well. I brought Tao Nau from my country and recently I ran out of it so I can't make my KLF or other dishes anymore 😔
Thanks for watching! I haven't seen it sold in stores where I Iive (San Jose) Hmong stores in Fresno or Sacramento sometimes has it and if you go to Sac Foods group on FB, someone occasionally has it for sell.
Thank you very much! Interesting to see that fermentation starts anyway without rice straw or similar, and without electric map or things like that. Is it right? I understand correctly? Thank you!
There's so many fermentation process and methods, I'm just glad to have learned this fermentation recipe from my parents. 😁 thanks for watching my video!
@@KrazyKATRecipes Thank you for your reply. I meant "electric MAT" not "map". Sorry 😅
@@KrazyKATRecipes I tried your recipe but the soybeans are fermenting too slowly. It's been 4 days already (I put the soybeans near the heater, covered with many layers of blankets) and the gelatinous filaments haven't come out yet. Do you suggest to stop and add salt and pepper, or can I wait any longer? Is 5-6 days fermentation too much? GRAZIE!
@@carlorossi7633 I'm sorry your batch is not turning out! 😔 It's taking longer to ferment because the temperature is probably still too cold. Just continue what you're doing and hopefully it will start to ferment.
@@KrazyKATRecipes Yes, I think it did! I kept the batch fermenting for other 2 days in the oven switched off with light on (so total time of fermentation: from 14.03 to 20.03) and beans get covered with something translucent and gelatinous (no evident strings though). The smell is strong, full and earthy (a sort of smoked/baked soybeans, mixed with wet soil aroma, fungus smell and leather)... It's my first time, I hope this is the right smell 😅
Anyway I pounded soybeans with salt and chili peppers... It seems to me that it worked fine! Hope my "experience" helps someone. Thank you! Bye
Thanks. How do you eat it?
Thanks for watching! I use this fermented bean paste to make
a Dai Lue noodle dish from northern Laos call kaosoy. ua-cam.com/video/R0CwOGJaDwo/v-deo.html
Your wonderful
Thanks for watching! 🙂
What tempature the jar need to keep?
Thanks for watching! It can be kept in a cool dark room like a closet or pantry... but for longer shelf life, I recommend refrigerating it! (40 degrees).
Is there supposed to be mold? I let it sit in the woven steamer and there is white mold but it hasn’t reached the sticky consistency yet.
Yes, there will be mold! You'll just need to scrap the ones at the top off (white hairy mold) before you season it and smash it up!
KrazyKAT Recipes Thanks for the info!
@@pRINCESSnARUE you're welcome! Please let me know how your batch turns out! 🙂
thank you. mine was bitter after a few days of fermentation in the basket. they were not burnt. i don't know why?
I'm sorry yours didn't turn out! 😔 hope you didn't make a big batch... my parents makes it all the time and that's never happened. I don't know what could have made your batch turn bitter? Did you try to save it by seasoning it with salt and pepper or did you already threw it away?
@@KrazyKATRecipes Thanks for the reply. No, I didn't throw them away. I used half for a sweet version seasoning with fish sauce, sugar and garlic oil (Cambodian Style) and the other half for a fermented version with chilli and spices.
@@nwenwesoesoe8833 I'm glad you were able to salvage it!
Hi katy, thx for the recepi, its delicious, but after i let it sit for three months in a room temperature, its got white small funny creature. Why? I think it cannt be eaten but the smell is still oke as food?
Hi Yusuf Djaya! I'm not sure what you mean by white "small creature"... is it alive? If it's like white specks, they are amino acid crystals that have formed on the beans, and are completely safe to eat.
What are the uses for this paste? Can it replace miso
Thanks for watching! This bean paste is used in northern Dai Lue recipes like kaosoy (meat sauce for noodle soup) and kalangfen sauce (spicy bean paste sauce for cold rice cakes). This paste is not the same soybean paste that's used in miso so definitely not a replacement for miso.
and can I ferment this indoors if I live in a cold winter climate or do I need to wait until summer to ferment the soybeans?
Summer time is best for fermentation. Unless your house temperature is in the mid 80's. 🙂
I guess I’ll be waiting for the summer to make my first batch 😢
Why can’t you eat it within a few days or week? Is it just not as good? Or is it not safe to eat too early?
Actually you can eat it right away, it's safe but it just won't be as flavorful because it needs to ferment and age. 🙂 Thanks for watching my video!
You blend the beans after fermenting, will it be okay to blend the beans before fermenting ???
We've always blend it after but I would think it should be fine to blend it first before letting it ferment.
Is it same like tauchu??
Thanks for watching! It's similar to tauchu sauces, this is a paste version and is aged more with a stronger smell.
Hi there, thanks for posting this, your instructions are really clear and helpful. But I was just wondering, if you live somewhere that isn't as hot as California, could you ferment this inside your house if you keep it warm enough (like 75-85F, as you say), instead of in the sun?
Thanks for watching! We have never tried letting it ferment in the house, but I think it should work, and probably will take longer. (maybe keep it in the oven while it's fermenting?).
I fermented mine in the oven with proofing mode at 100 Fahrenheit,it works very well
Good to know it work in the oven! Thanks for sharing! 💕
that is japanese natto rich in vitamin k2 mk4 excellent
Teera S ... thanks for watching! ...and yes, it's very similar to natto! :-)
This will protect us from covid
Thanks for watching!
We call this hawaijar before it smash hehe and used same method to ferment ...... Love from India 🇮🇳
Hi from California! Thanks for watching my video!
Eliza, to make hawaijar, you wrap the cooked soybeans in cloth?
@@Sai-xi5ln yes we wrap it in clothes(1st layer is muslin/cheese cloth)
Can you show another video how to eat Fermented beans
Thanks for watching my video! here's a video that uses fermented beans paste... ua-cam.com/video/R0CwOGJaDwo/v-deo.html
How would I do it if I'm in Kansas and it's winter right now?
Thanks for watching! I don't reccomend making this in the winter time because when it's cold, the soy beans won't get fermented correctly... it will most likely have a different "rotting" smell versus the typical fermentation aroma from warmer temperatures.
I guess I'll have to ask one of the aunties how they make it in the winter, I swear one of them made it while it was cold out. For sure I'll make some in the summer!
@@imChanthip we've never done it... but maybe if it's kept inside the house where the room is always warm (70 degrees or warmer) or maybe leave it in the oven on low?? Please let me know if you find out from your aunties!
After opening the fermented paste how month can we store in fridge
I still have some from this batch, it it's been sitting in the fridge for 2 years now. 🙂
@@KrazyKATRecipes great..
Thanks back to say, I made it. I assume it’s supposed to smell like ammonia lol. Thanks again!
Lol... It's smells different to everyone! For me, it's like rotten beans!! Lol thanks for trying the recipe! 😁
The glass jar should be airtide?... Or is it ok if not airtide also...
Air tight would best because once it's exposed to air, it tends to turn the paste dark too. (It will still taste good but won't look as appetizing).
Are earthenware pots ever used? Which are not air tight Maybe way back in the day... Lol
Like the pots you see doenjang fermenting in
Thanks for watching my video! Yes, back in the day, my family did store the fermented bean paste in clay pots! 🙂
Where can I buy this?
L Xiong ... thanks for watching! I haven't seen this version sold in any store that I know of! :-(
Right away can we put in fridge.... which is better...after three months?
If you like it to ferment/age longer, leave it out for at least 3 months otherwise refrigerating it will help stop the fermentation process and also helps the paste from it turning dark.
@@KrazyKATRecipes that help..thanks ..my it turns out so perfect..
@@jianthaimeik5277 so glad to hear it turned out good! Thank you for trying the recipe!
Hi sis, do sell them too? I would like to buy some
I used to sell it but not anymore sis. The process to make this fermented soybean paste is long but hope you will give this recipe a try... Thanks for watching my video! 🙂❤
I never met anyone yet that knows if you soake the beans (chickpeas) a day or two, is much easier to cook. Don't need hours.
Perfect for kao laang fuen
Can't eat kao lang fuen without it! 😁 thanks for watching my video!
Except for the MSG, it's very similar to fermented soyabean pastes of north east India.
Thanks for watching!
What happen after 2 year
It just keeps aging... gets more flavorful.
Can I replace this with doenjang
Thanks for watching! Although this is similar to the Korean's doenjang it's tastes very different.
it's halal process?
There's no meat in this recipe... but it's not halal... thanks for watching!
Do you keep it outside the refrigerator or outside to ferment?
Thanks for watching! Once it's jarred, it's kept either in room temperature or in the fridge. I prefer it refrigerated because it keeps the color of the paste from turning darker.
awesome . can we use this in Japanese miso soup
Thanks for watching! Because the paste has a strong, pungent, fermented smell, I wouldn't recommend adding this to miso soup. 🙂
KrazyKAT Recipes thank you mam
Did you ever try making a miso-inspired soup with? Was it more pungent?
I have never added this to my miso soup. I just think it would be too pungent and over powering! 😁
@@KrazyKATRecipes Not mso per se More miso-like Reminiscent of Customization Innovation
Eg Portobello cap burger vs Ground meat patty Or like with pumkin coffee 🧡🤷
The slime makes it look like nato
Thanks for watching! ...and yes, the slime does look like nato! :-)
This is called axoni in North East India. ....it's really tasty but most of the people dnt like the smell
Interesting, never knew that! And yes, those who don't like this is due to the smell! Thanks for watching!
I didn't even know Lao people made fermented soybeans & I'm Laos myself lol. Maybe that's what all those stone jars are for to ferment soybeans.
Thanks for watching! Not many Laotians eat this fermented bean paste so it's not too well known unless they're from Northern Laos and know about the Dai Lue people (which this version originates from).🙂
Thanks for watching! You are correct! Dai Lue people of Xishuangbanna (Sipsongpanna) living in northern Laos are one of the 55 officially recognized nationalities of China! 🙂
I tried to ferment soybeans few days back, everyone in home saying something is dead.. Very smelly like dead rat... Is that normal?? But still dared and completed this process.. Need to wait for 6 months..
Thanks for trying the recipe! If you are not used to this version of fermented soy beans, the pungent smell can be very strong and unappealing! It's edible now, you really don't have to wait 6 months (but I personally prefer to wait, because it's more flavorful as it ages).
I tried to experiment this smae process with chickpeas, 1st time went good white gummy look, 2nd time its full of black dried web, Is this spoiled?
@@jayzz2451 ... my parents and I have never tried using chickpeas for this recipe so the black dried web is probably spoiled and that this recipe only works best with soybeans. Btw, how did the soybeans turned out?
SOybeans turned sticky after 2 days and i grinded with added chilli powder and salt stored in glass bottle and open it after 6 months.. Thank you very much for helping me... Today i want to try more with soy beans again...
@@jayzz2451 once again, thanks for giving the recipe a try. I hope you will like it after it ferments for 6 months.
👍👍👍🙏❤
Is this what they call stinky bean paste?
Yes! 🙂 Thanks for watching!
@@KrazyKATRecipes you’re welcome and thank you for teaching us how to make fermented beans.
Do you refrigerate it?
It will have a longer shelf life if kept refrigerated.
Let see how mine turnout..
Thanks for watching! I hope you will like the recipe!
But!!! I would never share the recipe..it's too precious..you are such an awesome person. I don't think it will tatse the same if I make it. ☹️☹️☹️
But sharing is caring! Lol... and now that you know how it's made, you can change it up or tweak it however you like it... :-)