? Method for rapid fermentation of cooked soybeans

When I was little, I saw my mother do it. I just cover the cooked beans and let them ferment after a while. Fermentation is faster in summer than in winter. It usually lasts about a week in summer and a little longer in winter. When we make tempeh for ten days to half a month, we need to ferment the beans to make it delicious.

We take an appropriate amount of raw soybeans and soak them in water for 4-5 hours until the skin of the soybeans is shiny and each grain is very plump. Then, rinse the soybeans, pour them into the pot, and add water to soften them. Do not add salt when cooking soybeans, otherwise it will be very detrimental to the growth of plant roots.

Next, we will place the cooked soybeans into a large container. The container needs to be sealed, preferably a bucket with a lid. After filling the soybeans, add water. Do not add too much water, because the soybeans will produce a lot of gas during the decomposition process, and the water will overflow if it is too full.

After barreling, place it in a sunny place for fermentation. During the fermentation process, open the lid occasionally to release gas. Fermentation can be completed in about a month when the weather is hot in summer, and the fermentation process will be longer when the weather is cool.

There is a clever way to tell whether fermentation is good or not, because soybeans will smell bad during the fermentation process. When you can't smell the aroma when you open the lid, it means it's fermented.

In addition to fermentation, another method is to bury the soybeans directly in the flower pot, but the amount should not be too much, because the soybeans will generate heat during the fermentation process. If too much is needed, it can easily reach the roots. You can dig 3-4 small holes on the edge of the flowerpot and bury 2-3 soybeans in each hole.