Gochujang update

We made gochujang a while ago. I added more salt to the top to discourage mold, although there hasn’t been any.

The top layer of gochujang is a little drier, and is starting to get that maroon color. It’s been about a month since we made the gochujang, but it hasn’t seemed to ferment yet. No bubbles, no change in smell. It seems very well preserved. I guess I’ll just leave it out until we need it. It can mature for a few more months.

You’re supposed to put gochujang in the sun every day to discourage mold. Unfortunately we don’t have a balcony and nothing is allowed in the public walkway. So for a while (until I decided it wasn’t doing anything), I put it just in front of the door with the door cracked open. That way it is technically inside, but still in the sunlight for a few hours.

Our landlord contacted us the other night. Apparently another tenant has been complaining about a “horrible”-smelling (it doesn’t smell like anything) red paste outside our door. The tenant is also apparently thinks this means that we have bed bugs………..

Edit: J was all het up over it. He took it to mean that the neighbors think we’re dirty, and went on a cleaning binge. And now the shower’s super clean!

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