고추장
From Burden's Landing
History
September 18, 2021
Attended gochujang-making class in the Presidio hosted by the Korean Consulate of San Francisco. All we did was mix the ingredients that were essentially pre-made, but we'll ferment them and see how it goes.
December 21, 2021
After removing the lids every day and occasionally removing fungus, removed fungus and tasted. It's good! Jarred and ready to eat!
