Today's the big day!
The dry fermented tofu is making its way to its secondary fermentation stage in brine. Using easily accessible ingredients, we've made the brine from 750ml Paul Masson Pale Dry Sherry, ~1 cup water (enough to get to 5 cups liquid total) and ~1 cup kosher salt.
From here, it sits for 2-6 months, at which time it should be ready to use. We'll taste along the way and post updates here.
While it is looking like blue cheese, I must admit the tofu in brine set me Googling again, stopping here first: Molds on Food: Are they Dangerous?
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