Fermented Yukhoe

[EricKim]

The daoist kitchen YouTube by Jonah Chin And Lina Chin posted this recipe.

Lina Chin said that sugar must be added (not stevia) to make the meat tender.

It works! But you have to marinate it in it for a while till it ferments.

This is the only way it gets tender and it does the alchol melts the beef if it’s a tender cut like liver haaha.

Now the basic ingredients were seasame oil and olive oil and egg is placed on top.

Will the bacteria eat the oil?

I finally got my new Christian pastor( I moved to Vegas) to tell me we mix oil in wine after I told him I saw it on the Christian show “Chosen” they said they had some olive oil for the wine.

Of course I already knew this as I had did it before in Yukhoe. It’s also all over the Bible oil and wine curing thirst etc.

Then Giovanni told me noagin was Grandmasters wine.

But he told me at first they just dip it in bread. But I was asking specifically about the verse where it hinta it cures thirst.

I remember feeling a different feeling when I had the olive oil “Yukhoe” than just with regular wine. It was a happy feeling.

Did I do it right?

[EricKim]

Oh and while I found this out from fermenting Yukhoe….it appears that you can make alcohol from bacteria without yeast like kuchikamisake.

“Another recipe for “Western White Ale” from the anonymous Every Man his Own Brewer of 1768 said the beer was made from “pale, slack dried malt of the lowest quality, and without the use of any hop, or other alkaline preservative, as being for spending immediately after fermentation.” The fermentation was brought about “without yeast” by adding wheat flour, bean flour or malt flour, “it matters not which”, made into a paste with egg white, which “being thrown into the wort sets it a fermenting.”

[Author]

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