by Heidi on Tue Feb 10, 2015 11:05 am
Has anyone out there made douchi? I found a thread about it here from several years ago, but it was not at all informative. The koji starter came with clear instructions on how to make the koji, but from there I only have a short passage from the Art of Fermentation that says to wash the beans, ferment in brine, possibly with sugar. How extensively should I wash the beans? How strong should I make the brine? How much sugar? Any insight would be much appreciated!