So many things to share, but I’ll keep it light and just let you know I finally started the soy sauce production!
In a nutshell, I cooked local soybeans until mush. Made a dough with them using some flour. Formed disks and layered them in a bamboo tray with cheesecloth between. They are covered with plastic until mold forms and then I’ll dry them out from there and rehydrate in liquid, rendering the sauce! I’ll post when it’s moldy and again when competed!
Do you have a dumpling steamer and you’ve never used it, but you don’t allow yourself to get rid of it because it looks cool? Here’s an interesting alternative for using it, summer fruit storage. Keeps the bugs out but allows enough air they don’t get all nasty!