Stinky-style fermented tofu from Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (page 89) by Kirsten K. Shockey and Christopher Shockey

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Notes about this recipe

  • Ganga108 on January 11, 2025

    11th Jan: I am getting this underway today, and will update with results. I am doing a "plain" one ie no other flavourings except the salt and chilli. Wish me luck! In this summer weather the first ferment is likely to be at the lowest end of the specified time. I anticipate about 1.5 - 2 days. UPDATE: I left it too long (3 days) in this hot weather, so this one is a fail for the first attempt. I will try again though, when the weather is a little cooler. The reason I left it longer than anticipated is that it never got "wet" as described in the recipe, so I kept waiting for that point.

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