Watered Douchi

Douchi is a very strange thing. I've always just bought it ready-made. I really don't know how to make it.Suddenly, I moved my mind and wanted to do it by myself. However, it is not easy to find the method of Douchi, but the method of Douchi seems to be the same as that of Douchi. Should it be possible?It takes time for soybeans to become Douchi. The weather is very cold. I don't know what the best temperature should be for fermented Douchi, so let it brew slowly. A week later, it seemed that it was almost interesting, so I simply let it continue to brew. Anyway, the time was tight and I didn't care much about it. Two weeks later, when I looked again, I didn't feel any obvious silk between the beans, but I smelled the smell of Douchi. That should be it. Then don't brew any more. Add minced ginger and chopped pepper. The chopped pepper is very spicy, but it doesn't seem to be very salty. Add some salt, mix it, put it overnight, dig a few spoons the next day, and taste it, as if... That's it

Main Ingredients

• salt 5 g
• Chopped Pepper Paste 50g
• ginger 50g
• soybean 200 g

Auxiliary Ingredients

• water appropriate amount

The fermentation time of soybean should be adjusted with time and temperature.The amount of salt should be adjusted according to the saltiness of the chopped pepper sauce.The prepared Douchi can be stored in the refrigerator for a long time.