春雪手作醬油

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Uploaded by on Mar 18, 2011

元月底,我們冒著下雪天,燒柴煮了三公斤大豆,然後以事先抄過的小麥混伴,讓兩者混合的醬油肧發酵四十八小時後,再混入十二公升的塩水後再度攪伴後,即完成無蝶庵每年一度­的醬油釀造。最初的一個月每天一次攪伴,第二個月後改成每週一次即可。經過一年熟成發酵後,用白紗布袋擠榨出來,即是純手工釀造的醬油。敬請參考無蝶夫人的「手釀」(推守­文化)。

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