People's Republic of Fermentation // Episode 06: The Tofu Maker

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We visit Xi Mi Cun, a Dong village in Guizhou, to learn about the magic of making tofu and fermenting it. We discover that the village is holding a feast that day, and we are spontaneously invited.
// PEOPLE'S REPUBLIC OF FERMENTATION //
presented by: The Foundation For Fermentation Fervor
with: Sandor Katz
www.wildfermentation.com/
and Mara King
ozuke.com/
directed, filmed, edited by: Mattia Sacco Botto
mattiasaccobotto.pixieset.com...
additional editing: Fabrizio Grasso
fabriziograsso.com/
// EPISODE 6 RECIPE // by Mara King
Egg Sausage Soup
Egg ingredients:
2 ft of 1 inch diameter sausage casing
1 dozen eggs
2 heaping tbs chopped chives
1 tsp soy sauce
1 tsp salt
few pinches white pepper
Soup ingredients
1/2 lb pork ribs
1/4 lb lean pork meat
1/4 lb lions mane (or other) mushrooms (reserve handful)
1 tbs lotus seeds (cored) (optional)
1 tbs jobs tear seeds (optional)
Cook soup ingredients (reserve half of the mushrooms) on high heat for 15 minutes then low heat for 2-4 hours. This is a medicinal soup that I researched that is good for supporting yin, lung function and kidney function. Strain ingredients salt to taste and set to simmer on one side.
Beat eggs and mix egg ingredients. Using a funnel fill casing with egg mix. Boil a large pot of water and put egg sausage in at a medium simmer. Simmer for 10-15 minutes until sausage is firm. Cool for 5 minutes than cut into 1 inch chunks cutting both sealed ends off so all chunks have a cut opening on both sides
Bring soup to a low boil. Add cut sausage and mushrooms. Simmer on medium high heat for 10-15 minutes until egg blooms on both ends to make a "macaron" shape. Watch carefully and pull off heat when the ends puff up... cos if you over cook they will over puff and turn into giant "brain fluff".

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Опубликовано:

25 июл 2017

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Комментарии : 29

@daniellekorneliussen4244 4 года назад

I seriously never thought I’d find myself binge-watching short films about tofu and pickling, but wowwwwwww... I am so delighted by all of this‼️

@susanwoodward7485 5 лет назад

I will be referring to these videos for many years. I have Mr. Katz's books, so have great appreciation for his dedication and scholarship. These videos with the Mrs. Kings are so special, allowing for intimate access to the people that could not otherwise occur. Look forward to similar videos from other parts of the world. Thank you so much.

@uirespect2711 5 лет назад

I am really enjoying this series. Thank you for not simply documenting these traditional Chinese fermenting techniques, but making them accessible. This series makes me want to experiment endlessly with fermentation.

@Maggie-Gardener-Maker 6 лет назад

Wonderful video, thank you for taking me along on your trip! It's probably the only way I will ever see China and meet the wonderful people there. That leftover ground beans that was fed to pigs is called okara. I make soy milk at home for my own consumption, from gmo free organic soybeans grown in USA that I buy in bulk at my local food cooperative. I soak overnight, then rinse well and cook the beans for at least 20 minutes to remove the enzyme that is bad for digestion, then I grind small batch at a time in blender with spring water, and then pour the ground up bean water mixture through a muslin bag that I sewed for that purpose. The milk is ready to drink and the okara is ready to eat. The ground remnants of the beans left in the muslin bag is the okara. I love it, I eat it with a spoon, it has a nutty flavor, I also use it in baking to add fiber and moistness to cakes and breads. My two Labradors, Zoie and Terra always seem to know when I'm making soy milk, they loiter about in the next room peeking thru kitchen door smelling the air, they love okara! I always give them a little as treat. I've been wanting to make my own tofu but haven't tried yet. This helps a lot to give me better idea how to make it! Thank you!

@hotwelder21 2 года назад

So I have never thought of traveling to China until I watched your videos. I now only want to travel to rural China. I could learn so much.

@skyy4933 6 лет назад

Amazing story telling to show generosity of the local people in sharing their traditional fermentation ways. Love everyone of your video which are very well done.