Please, I need some advice.
My nana passed away a couple of months ago in march. She has two crocks of doenjang that I am desperately trying to tend to since it’s the last of her homemade batches.
I put this out in the sun and I make sure to move them in when it rains, but I still keep getting white/green fuzzy mold on the top.
It tastes right and is very, very salty and the top is brown and hard, but I can’t keep this mold away.
And every time, I have to scoop so much off the top and I feel like I’m wasting it.
What am I doing wrong? If this fails or spoils, I won’t be able to forgive myself. This is the last I have of her. Please help me.
by chasingshores
5 Comments
Easiest and fastest way is to put on a thick layer of sea salt (굵은소금-천일염) on top – after you get rid of the mold.
Following the layer of salt, add a few pieces of charcoal.
Charcoal ensures the prevention of unwanted spore/bacteria and regulates moisture to a certain extent.
It’s a bit complicated to really diagnose what the exact problem may be – being that there may be spores that are remaining in the pot itself but, again, this is probably a fast and easy bandaid for the time being.
Also, you should practice cleaning the surface of the pot and lid habitually and to add, try to leave the pot in a place with good ventilation/cross-winds.
So sorry to hear about your loss. I cannot help w issue but I really hope you can maintain and enjoy her doenjang! Im sure its amazing.
Which area are you in? What’s the climate?
I’m not 100% sure, but I think white fungal growth on top is fine.
I remember as a child when my grandma would make doenjang, the tops would be covered in white moldy substance, which I thought was gross. My grandma told me this happens because the deonjang has no preservatives, and this was good bacteria. You just scrape it off when it’s ready to eat. She always told me that properly made doenjang will last forever.
Good luck 💛
After a few months of fermentation we move ours to the kimchi fridge topped with salt.