실패 확률 0%: 잡균 차단 실온 숙성 수제 된장 ​#수제된장 #된장만들기 #실온숙성

What it is

A shortcut homemade doenjang technique using boiled white soybeans and meju powder. It is designed for two to three months of room-temperature fermentation while limiting unwanted microbial growth through boiling, 12% salinity, a salt cap, tight packing, and reduced air exposure.

Does it work?

Promising for experienced home fermenters, but this audience provides no evidence of finished results. Commenters mainly praise the clear presentation and express intent to try it; one admits that it looks easy on video but is difficult in practice.

Watch-outs

This is not a quick or beginner-proof project: the beans require at least 12 hours of soaking and roughly four to five hours of simmering. The method depends on precise salinity, boiling the bean liquid, minimizing trapped air, keeping the container out of sunlight, and leaving it unopened for two to three months. The transcript briefly says the doenjang is completed “in one day,” but the subsequent instruction clearly requires months of fermentation.