명인에게 배운 황금비율로 장 담그기를 했어요. 이 영상 한번 믿어보세요. 염도 맞추기, 항아리 소독방법과 장 항아리 관리방법, 3월 7, 9, 18, 19, 28, 29일

#TraditionalJangMaking #JangMakingHowTo #JangMaking 00:12 Ⅰ. Washing the Meju 01:04 Ⅱ. Adjusting the Salinity 02:46 Ⅲ. Sterilizing the Jar 03:15 Ⅳ. Meju in Salt Water 06:51 Ⅴ. How to Maintain Your Jang Jar Hello. This is Yubangbaekse TV. Today, we're going to make Jeongwoljang. ★February 24, 2024: Best days for making Jeongwoljang: The last day of the month (12th, 24th), and the last day of the year (8th, 9th, 18th, 19th, 28th, 29th). ★March 24, 2024: Best days for making Yiwoljang: The last day of the month (7th, 19th, 31st), and the last day of the year (9th, 18th, 19th, 28th, 29th). (Prepare Ingredients) 5.5-6.6kg of well-floated and dried meju (1 mal of soybeans), 25-28L of water, 6.5-7.5kg of sea salt, 1 large dried pollack (whole), 7 jujubes, 5 dried red peppers with stems, 3 pieces of charcoal, 1 tablespoon of sesame seeds, bamboo (to prevent the meju from floating), a salinometer (1 Bomedo or raw egg), a strainer, Cotton cloth, sterilized jar (3 blocks of charcoal, 1 tablespoon of honey) (How to make) 1. This meju was made on November 29th of last year, fermented a second time until December, and then dried thoroughly in a cool, well-ventilated veranda for about a month. If you're curious about how to make meju, I've pinned it to the end of this video and in the comments, so please refer to it. The day before making the soybean paste, remove the meju and quickly brush the outside with a brush under running water. Soaking the meju in water can cause it to fall apart and infuse flavor, so briefly brush it and let it dry. Good meju has a savory aroma. During the fermentation process, moisture is lost, causing natural cracks. When cut, the inside will be covered in colorful molds, yeast, and bacteria—yellow, dried persimmon, coffee, and white. If the meju has blue or black mold, remove it and wash it thoroughly. 2. For the first lunar month, prepare the salt in a 10:3 ratio of water to salt, and for the second and third lunar months, prepare the salt in a 10:4 ratio. Sea salt, minus the bittern, is prepared by dissolving it in 28L of water the day before the jang-dam-gi process. The salinity varies depending on the region, temperature, and environment. Typically, 17-21°Be (Baume), but since I ferment on my apartment balcony, I'll adjust it to 18°Be (Baume). If you don't have a salinity meter, a raw egg should float to the size of a 500 won coin when floated in salt water. There are two types of salinity meters: Baume and digital salinity meters. When purchasing a digital salinity meter, check the salinity measurement range and ensure it can measure at least 21%. Too much meju will taste bitter and astringent if there isn't enough water, so increase the amount of water. If you need more soy sauce, add more water, but the soybean paste flavor will be slightly reduced. Then, you can supplement the soybean paste flavor when you make the sauce. I'll explain this in detail when I make the sauce. 3. To sterilize the jar, wash it thoroughly and sterilize it in sunlight. Then, heat charcoal, add a spoonful of honey, and when smoke rises, close the lid and wait for about 10 minutes. Be careful not to burn straw or newspaper to sterilize, as the sudden temperature change can cause it to crack. The easiest way is to spray vinegar or ethyl alcohol. 4. You don't need to remove the charcoal used for sterilization. First, add dried pollack to the jar. This breaks down the animal protein, improving the flavor of the sauce. Don't use dried pollack if you want something better. It will dissolve in the water, so use dark, hard dried pollack that hasn't been split open. You can bend one large one to fit in the jar, but I use three, each large enough to fit in the jar. 5. Next, add the washed and dried meju (fermented soybeans) and pour in the salt water, straining it through a cotton cloth to remove any impurities. Press down with a bamboo branch to submerge the meju. 6. Add 5 dried red peppers, 7 dried jujubes, a spoonful of sesame seeds, and 3 pieces of heated charcoal. Use peppers with stems, as they can become soft and moldy if left unattended. The jujubes and sesame seeds enhance the flavor of the soybean paste, while the charcoal helps to absorb odors and impurities, purifying the paste. Sprinkle a little salt on top of the meju that floats to the top of the brine. I had enough salt in my jar, so I filled it all. If there's still salt left, don't throw it away. Wait 2-3 days, when the salt water will seep into the meju and free up some space, then add more. 7. Now that the Jeongwoljang is finished, I've covered it with the jar lid today, but starting tomorrow, I'll replace it with a glass lid. Place in a sunny location, and the soybean paste for the first month of the year is opened after 60-70 days, while the soybean paste for the second and third lunar months is opened after 45 days. However, if the weather is warm or the salt content is low, making the meju easier to dissolve, you can open it a litt...