Gochujang, fermented chili paste, is an essential condiment in Korean cuisine. It is used in many sauces and soups. Packed with nutrition, fermented gochujang offers the benefits of probiotics, healthy bacteria for our gut to boost our immune system.
Gochujang is a tasty condiment that I had missed eating since I started eating gluten free, and most commercial gochujang also contains MSG. This version is adapted from the Neo-Homesteading blog's Homemade Authentic Gochujang (grain and gluten free), with my addition of extra salt sprinkled on top of the paste to ferment.
Fermented Chili Paste (Gochujang)
Ingredients
To top the paste
Instructions
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Combine the first 6 ingredients in a pot and mix together until smooth.
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Over medium-low heat whisk the mixture until it has thickened, being careful not to burn it.
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Cool the mixture then place in mason jars or a fermenting crock. If you use mason jars with tightened lids, vent them every couple of days to let the gasses produced during fermentation escape.
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Sprinkle 3 tablespoons of sea salt on top of the chili paste. This is a mold inhibitor.
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Allow the gochujang to ferment for at least 30 days at a room temperature of 70 to 80 F.
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If it's too salty, add some raw honey to balance and smooth out the flavor.
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Afterwards place in the refrigerator, where it will keep for several months. Use freely in your cooking.
Note
- My mother added extra salt on top of the chili paste to inhibit mold, then covered her crock with several layers of fine cheese cloth. This kept unwanted particles out of the jar and let the fermentation gasses escape.
- Traditionally gochujang would be placed out in the sun during the day, then brought in the house and covered at night.
