Very nice. Thank you for the video. This proves you don't need natto starter to make natto. This bean is said to be very healthy, yet I don't know why it has a bitter taste.
Thank you so much for posting this clip! I loved watching this and learning and finding out that you dont need natto starter to make it YEA! Happy dance.
Hey, thanks for advising the right oven temperature and it perfectly makes sense to add the ready ones to speed up the process. I tried earlier but it came out all burnt..... Now, it takes me around 3 weeks to prepare and most of the time I end up leaving it in the back seat of my car just to get the right environment, hot and humid. It sounds funny but I had to try.
Hahaha Bibina its funny but would definitely work even in the car boot , i sometimes put the basket on top the radiator during winter when the heating system is on all day long.
Hy dear..during d lockdown I m going to make same like this but I don't have banana leaf an all 😄 video really helpful for me thank you so much and I love ur channel ♥️
I have tried the Naga version called Akhuni....taste is SUPER...but the smell can be bit overwhelming for many people. Especially Vegeterians. I loved it though :)
Hi, what can we use if we don't have bamboo basket? And how to know if it has fermented and not gone bad/degraded? Yours is the easiest method on whole RUclips.
How it taste like? Is it sour? I think it’s like tempe, from indonesia. the difference is the color of tempe is white, we need to add yeast and rice flour, the fermentation time is shorter (just around 2days), but tempe also didn’t last long..
nnurintan { ‘daiemend } It’s not sour. A bit similar to the Japanese natto but less sticky. You could store in the refrigerator for a week, or could frozen it, will last for years and one way is to dry them.
Yes Thomas you can, the reason I used the jute sack and all is just to keep the bean moist otherwise they dried out fast, it’s just the way it works for me 100%😊
Hi Sajid, I’ve shown two ways to ferment, one with the starter and the other without. Although without the starter it might take a little longer to ferment I always choose to ferment without the starter.
hi...do I need to put it in the oven for CONTINUOUS 48 hours at 40 degree Celsius? Also, I do not have old hawaizar. Will the procedure remain the same?
Hi! Sorry Happylou was unable to reply on time, yes CONTINUOUS for 48 hrs if pre fermented soybean is added, if not, the procedure would be the same but will take a bit longer to ferment.
It is not necessary but if you see the husk floats while rinsing then I would recommend to remove them. The soybean I am using here are the tiny ones so the husks don’t come off easily but I understand the bigger soybean’s husk tend to come off more easily.
I have a convection microwave so if I want to use it to ferment, which function should I select? microwave or convection? Can I keep checking it during the 48 hours duration or will it affect the process? I have been trying to make this since long but unsuccessful 😭
Which one is more tastier? I am sure the first method, because it's the traditional way of making. Second method, I will try and see how it goes but as I am outside of Manipur, you know how people can be judging about the smell of it.
while posting the video, you need to promote our language too, in the caption instead of using the English name , you please add our local Manipuri names too in every of your dishes like "hawaijar" for this post.
Gaetano Caimano if you prepare it using clean utensils, then it is okay. But there are some who get sick or die from food poisoning due to contamination from the wrong strain. So, if you do make it, strerilze and also ferment in a sterilized environment.
Gaetano Caimano it is very similar with Natto, the slightest difference between the two is Natto is much stickier than Hawaijar. If you maintain the right temperature and allow the good bacteria to breath than no harmful bacteria will ruin the fermenting process, I've been fermenting for the last fifteen years trust me I was spot on, even I raised money for charity selling fermented soybean, that is the confident I have in fermenting soybean😊
@@manipurifoodieSobiFoodie Thank you! I'm gonna trust you on this and make my first fermented soybean ever. If I die from eating it, at least I know it's either because I didn't sterilize my utensil properly or because I put my trust in a youtube comment. But either way, I have no one to blame but myself, that should justify my death. Thks :)
Does it have to be perfectly stable temperature? The warmest place I have is 70 to 80 Farenheit. Also can you do this with other beans that are not soy beans?
Obligate Carnivore it doesn’t have to be but it needs to be warm the good bacteria grows in warm temperature, if it is cold and no good air circulation the beans will get rotten. By what you mentioned I am assuming you live in cold place so it’s understandable that you use heating system, place the beans on top of the radiator or on top of the boiler it works really well. I do it all the time 😊 I haven’t tried with other beans because traditionally we do only soybeans.x
Hi im from asia living in brazil.. i was trying to make this for long i dnt really know how to make thanks for the video i will try to make tomorrow but we have winter here i dnt know it will work or not..
Hi Kimi does your house has heating system? In the winter I normally put the basket either on top of the radiator or boiler, it’s a perfect place for fermentation. You can also use conventional oven. Remember a warm place is a must for the fermentation process to take place. Good luck.
Very safe unless it is contaminated during fermentation due to less hygiene. It is eaten in many countries. Similar to Japanese natto - www.sciencedirect.com/topics/food-science/natto
I have made with borosil glass containers. But mine was in a temperature controlled environment with open lid and natto starter. I guess some aeration is needed for proper fermentation.
I absolutely love nattos, but here in Mizoram, there are cases of people dying because of consuming nattos, i don't know if it's directly caused by nattos or not, because our people doesn't investigate cases like that deep. I'm just saying this because it's a bit weird as nattos are considered one of the most nutritious food and a higher intake of fermented soy products, such as miso and natto, is associated with a lower risk of death as said by a Japanese researcher. It's a bit odd as i haven't heard any death cases outside Mizoram that died of eating nattos.
It is due to contamination with foreign bacteria. Generally happens with unhygienic conditions. Even in manipur there are cases of people falling sick / food poisoning cases. If you prepare at home, you know the hygiene level yourself. Just my opinion. And if you prepare yourself, for the first meal just eat a little to check if everything is alright. Later you can consume lots. 😊
Besides the unique taste of different curries cooked with it, there are health benefits. Many research papers are there. Watch - www.sciencedirect.com/topics/food-science/natto (natta is japanese word for fermented soyabean).
thanks for the video. But one thing is unclear. You have kept the manipuri nato at 40 degree but you didn't mention about how long will it take be keeping on the oven.
Depends on preparation method. I use japanese natto starter and it forms overnight in controlled temperature environment. (24 hours is all I need to make it with natto starter)
sepender grendo I am sure it's very warm in Delhi now, during my stay in Delhi it used to take 3 days to ferment the soybean. Delhi's weather is perfect for fermenting the bean, you don't need oven or boiler room like I need here 😊
Aslangti Riang, although I know how to ferment bamboo shoot, I don’t have the ingredients and it is not available where I live, for now my must say sorry for that.
Can you tell me the room temperature where you put the beans in a jute sack? I have been watching most of your uploads and they are super nice. I Have always been wondering why no one does Manipuri cooking on Utube. Thanks a lot for your videos. Looking forward to more videos of authentic cooking.
Hi Rolish my pleasure and thank you. Exactly, my purpose for these videos are to promote our delicacies and for those young generation who has less knowledge of our cuisine so that they can learn how to cook. I am a very passionate home cook of our Authentic dishes, i hope people understand this. When i watched wildindia's manipuri food video, i was saddened to see the way the cook cooks specially the one with long nails, we are a very hygienic people, that's what i wanted to portray to the mass. Okay lets come to the point, regarding the temperature, if you live in India now is the perfect time for fermenting anywhere in the room where there is no cooling system, kitchen is best, 35 degree C and above are Ideal. If you are in abroad use the Boiler room or put the basket on top of the boiler or you may use conventional oven. When i was in India (Delhi) i used 2 cheng boraa to cover up and left in the kitchen for 3 days in summer and about 5 days in winter. I hope this help.
s p a warm place or temperature above 35 degree Celsius is a must for fermentation to take place, otherwise all sorts of unwanted things like getting rotten, moulds and faulty smells will occur. How many days have you been fermenting? Ps warm place, 3 days or more and good air circulation so that the good bacteria can breathe. X
Dichap Marenmai Ngari fermentation needs certain techniques, you need to acquire big earthen pot, tons of fish, dig and bury for some months, the more you keep it longer The tastier the fish would be and normally Ngari is made/fermented by professional commercially. But alternative to Ngari, Fish paste, Hentak, can be fermented at home easily and use/consume the same way we use Ngari. Some would prefer Ngari to Hentak but considering time, effort, cost and easy to make by anybody, you should try making hentak. My next video is Fermented Fish paste Hentak, it's been nearly a month I've filmed it but was too occupied couldn't finish editing, will upload soon. X
It was, it is and it will be if you got the right temperature and know how to ferment. Once you are into it, you'll enjoy preparing it, boil, put it in the basket, leave in a warm place and forget for 3 days, the next day check it you will be surprised to see the result :-)
There are different kinds of making it as a side dish even after fermenting it... ther are some people from northeast India in america like from manipur or mizoram they will be willingly to let you experince it...try to find them...😊
C di lanle haiwaijar mana happa watli adu ga thum khare happa ga nung sha da puthok a ga mei lok ka da ba ne adumga numit mang nga ne thamma ga kaiga da ba ne
Bembem na hairido chumme salt ti hapte eikhoi Ema na Manipur da toubadi ado Manipur da leitaba meesinggidi khudong yamna chadabana maram oiduna, pambei kaya ama thijarakpane, Touwigumbanasu hawaijar manaa haptaba yade haiba karisu leite, hawaijar ombagi right temperature aduga good bacteria do properly breath touba ngamnaba khara airy oihallaga loire, adumakni eina toujarisisu, Manipur dasu sigi process se adum touba yabani. Eigi way of fermentation se lalladi hawaise houraroi marimarisu chatlatoi😊
Manipuri Foodie Eikhoi ge su lonle mari2chatpa do henna ba ne salt happi haic aduga Eikhoi di tingde khuduck ta chamma ga loi le Eikhoi leikai da toure c ga yamna khetnei yai
Jay Zz ummm! I am not sure about the dead rat smell associated with fermented soy beans but as we all know that any fermented food does smell stinky to be honest. How many days have you been fermenting? If is more than 3/4 days check it and see if it is mouldy (slightly pale yellow patches) if there isn’t any then it should be fine. Pls watch the video carefully how the soybean would like after fermentation.
Jørgen Fallet Mosand , I know, was inexperience at that time when I filmed and edited this video, sorry about that, will make another video of fermenting soybean, pls bear with me for the time being. X
Very nice. Thank you for the video. This proves you don't need natto starter to make natto. This bean is said to be very healthy, yet I don't know why it has a bitter taste.
Wow,here in Nepal ,we Limbu people call it Kinama 🥰
Yamna heiye phayei khusha do 👍👍👍
Well done!
Thank you so much for posting this clip! I loved watching this and learning and finding out that you dont need natto starter to make it YEA! Happy dance.
Thanks for the video... I'm definitely going to try at home
Hey, thanks for advising the right oven temperature and it perfectly makes sense to add the ready ones to speed up the process. I tried earlier but it came out all burnt..... Now, it takes me around 3 weeks to prepare and most of the time I end up leaving it in the back seat of my car just to get the right environment, hot and humid. It sounds funny but I had to try.
Hahaha Bibina its funny but would definitely work even in the car boot , i sometimes put the basket on top the radiator during winter when the heating system is on all day long.
Hy dear..during d lockdown I m going to make same like this but I don't have banana leaf an all 😄 video really helpful for me thank you so much and I love ur channel ♥️
40 degree celsius in the oven but for how long? 2 days oven cook on 40 degree?
Thank you for the video, making it ASAP once the raining seasons gets over huhuhuuuu
I have tried the Naga version called Akhuni....taste is SUPER...but the smell can be bit overwhelming for many people. Especially Vegeterians. I loved it though :)
Finally u help me,thank you
Hi, what can we use if we don't have bamboo basket? And how to know if it has fermented and not gone bad/degraded?
Yours is the easiest method on whole RUclips.
Thanks for the video.
This is awesome. is this similar to tempeh?
How it taste like? Is it sour? I think it’s like tempe, from indonesia. the difference is the color of tempe is white, we need to add yeast and rice flour, the fermentation time is shorter (just around 2days), but tempe also didn’t last long..
nnurintan { ‘daiemend } It’s not sour. A bit similar to the Japanese natto but less sticky. You could store in the refrigerator for a week, or could frozen it, will last for years and one way is to dry them.
Manipuri Foodie thank you for the reply;)
How much difference do the two methods have? Traditional and oven.
How long will it take in normal temp without fermented soybeans? and without using oven also?
thanks for sharing by t
he way...
Can this method be used with black soybeans to make black bean paste?
100 % excellent !!!!
Thanks
Love you
I only have Kitchen Towels, can i use them instead ? And what's the difference anyway ?
Yes Thomas you can, the reason I used the jute sack and all is just to keep the bean moist otherwise they dried out fast, it’s just the way it works for me 100%😊
@@manipurifoodieSobi Thanks ^^ ! This question was pretty dumb, i don't know why i get so stressed when i try to cook something x').
Have a nice day.
Fermented soya bean is very popular in mizoram... we call it BEKANG...
Hi Rama Raltezaucha good to know that 😘
Kan siam ve teh ang 😊
Hello sister ,it is nice,...... the fermented soy according to your method have same bacteria to that produced by starter please
Hi Sajid, I’ve shown two ways to ferment, one with the starter and the other without. Although without the starter it might take a little longer to ferment I always choose to ferment without the starter.
Thanks dear. I always wanted to know how to mk hawaijaar cz I like to eat d fresh one with lil salt n u morok. Now m gonna mk it
Tys for the video !! Tidy short n clear😇 can I use plastic container ?? Bamboo is not available here 🙂
Short but awesome, we in Eastern part of Nepal ( Rai and Limbu ) community do the same called " KINEMA "
Could you please let me know if I can make it without marcha and jute bag?
@@ivoryivy1713 I haven’t made yet but my relatives did. I am not sure it is added marcha it jute bag
@@chicagoan08 thanks anyway
For how long u keep in oven
hi...do I need to put it in the oven for CONTINUOUS 48 hours at 40 degree Celsius?
Also, I do not have old hawaizar. Will the procedure remain the same?
Hi! Sorry Happylou was unable to reply on time, yes CONTINUOUS for 48 hrs if pre fermented soybean is added, if not, the procedure would be the same but will take a bit longer to ferment.
Kinama my fav❤
Thanks. So, there's no need to remove the soybean husk or outer cover?
It is not necessary but if you see the husk floats while rinsing then I would recommend to remove them. The soybean I am using here are the tiny ones so the husks don’t come off easily but I understand the bigger soybean’s husk tend to come off more easily.
I have a convection microwave so if I want to use it to ferment, which function should I select? microwave or convection? Can I keep checking it during the 48 hours duration or will it affect the process? I have been trying to make this since long but unsuccessful 😭
Which one is more tastier? I am sure the first method, because it's the traditional way of making. Second method, I will try and see how it goes but as I am outside of Manipur, you know how people can be judging about the smell of it.
while posting the video, you need to promote our language too, in the caption instead of using the English name , you please add our local Manipuri names too in every of your dishes like "hawaijar" for this post.
Sure. Wasn’t aware. Thank you. It is in the description though.
taste like natto? If i don't use any starter wrong bacteria can contaminate the soybeans?
Gaetano Caimano if you prepare it using clean utensils, then it is okay. But there are some who get sick or die from food poisoning due to contamination from the wrong strain. So, if you do make it, strerilze and also ferment in a sterilized environment.
Gaetano Caimano it is very similar with Natto, the slightest difference between the two is Natto is much stickier than Hawaijar. If you maintain the right temperature and allow the good bacteria to breath than no harmful bacteria will ruin the fermenting process, I've been fermenting for the last fifteen years trust me I was spot on, even I raised money for charity selling fermented soybean, that is the confident I have in fermenting soybean😊
@@manipurifoodieSobiFoodie Thank you! I'm gonna trust you on this and make my first fermented soybean ever. If I die from eating it, at least I know it's either because I didn't sterilize my utensil properly or because I put my trust in a youtube comment. But either way, I have no one to blame but myself, that should justify my death. Thks :)
Does it have to be perfectly stable temperature? The warmest place I have is 70 to 80 Farenheit. Also can you do this with other beans that are not soy beans?
Obligate Carnivore it doesn’t have to be but it needs to be warm the good bacteria grows in warm temperature, if it is cold and no good air circulation the beans will get rotten. By what you mentioned I am assuming you live in cold place so it’s understandable that you use heating system, place the beans on top of the radiator or on top of the boiler it works really well. I do it all the time 😊 I haven’t tried with other beans because traditionally we do only soybeans.x
@@manipurifoodieSobi thank you
Wooow! Is this like japanese Natto, that smells horrible but is super healthy?
Can I ferment black beans the same way?
does adding salt help??
Yaam haoniye chaningnge
Hi im from asia living in brazil.. i was trying to make this for long i dnt really know how to make thanks for the video i will try to make tomorrow but we have winter here i dnt know it will work or not..
Hi Kimi does your house has heating system? In the winter I normally put the basket either on top of the radiator or boiler, it’s a perfect place for fermentation. You can also use conventional oven. Remember a warm place is a must for the fermentation process to take place. Good luck.
Is this safe to eat? What happens of you over ferment it?
Very safe unless it is contaminated during fermentation due to less hygiene. It is eaten in many countries. Similar to Japanese natto - www.sciencedirect.com/topics/food-science/natto
Does bamboo basket is necessary?
Or can I use anything else?
I have made with borosil glass containers. But mine was in a temperature controlled environment with open lid and natto starter. I guess some aeration is needed for proper fermentation.
Is it tasty
We need to put it in the oven for 48 hours?
Yes Dan, check it after 48 hours, if it didn’t ferment continue for another 24 hrs, I hope it will though.
Is it tasty?
Of course 😋
I absolutely love nattos, but here in Mizoram, there are cases of people dying because of consuming nattos, i don't know if it's directly caused by nattos or not, because our people doesn't investigate cases like that deep. I'm just saying this because it's a bit weird as nattos are considered one of the most nutritious food and a higher intake of fermented soy products, such as miso and natto, is associated with a lower risk of death as said by a Japanese researcher. It's a bit odd as i haven't heard any death cases outside Mizoram that died of eating nattos.
It is due to contamination with foreign bacteria. Generally happens with unhygienic conditions. Even in manipur there are cases of people falling sick / food poisoning cases. If you prepare at home, you know the hygiene level yourself. Just my opinion.
And if you prepare yourself, for the first meal just eat a little to check if everything is alright. Later you can consume lots. 😊
how to make hideol fermented fish can u tell me.
sumit grg sure my next video is how to make Hentak/Hidol, I've started fermenting it, will take another 4/5 days to finish the fermentation.
why do you need to ferment soybeans? can you just boil them and eat them without fermenting them?
It's about the taste.
Besides the unique taste of different curries cooked with it, there are health benefits. Many research papers are there. Watch - www.sciencedirect.com/topics/food-science/natto (natta is japanese word for fermented soyabean).
thanks for the video. But one thing is unclear. You have kept the manipuri nato at 40 degree but you didn't mention about how long will it take be keeping on the oven.
48 hours
Depends on preparation method. I use japanese natto starter and it forms overnight in controlled temperature environment. (24 hours is all I need to make it with natto starter)
Can these beans be used for creating soy milk or tofu? I always wanted to know how to create fermented varieties of both of these things.
Hi,:) how long we have to keep for fermentation.
AB’s Kitchen at least three days in Indian summer, in winter it takes 5 days without the starter.
@@manipurifoodieSobi How to store it? And how long it can be stored??
Jay Zz that's a good question but you didn't get the answer!
Hw mny days will it take to ferment in Delhi in the present temperature
sepender grendo I am sure it's very warm in Delhi now, during my stay in Delhi it used to take 3 days to ferment the soybean. Delhi's weather is perfect for fermenting the bean, you don't need oven or boiler room like I need here 😊
Thnks fr d prompt reply🤗
Indian natto?
Che plz show how to make fermented bambooshoot. Thank u. Will wait for ur answer
Aslangti Riang, although I know how to ferment bamboo shoot, I don’t have the ingredients and it is not available where I live, for now my must say sorry for that.
Ok che will wait for next time when it will b possible for u to make. Thank you for ur kind confession. Plz dont say sorry
Can you tell me the room temperature where you put the beans in a jute sack? I have been watching most of your uploads and they are super nice. I Have always been wondering why no one does Manipuri cooking on Utube. Thanks a lot for your videos. Looking forward to more videos of authentic cooking.
Hi Rolish my pleasure and thank you. Exactly, my purpose for these videos are to promote our delicacies and for those young generation who has less knowledge of our cuisine so that they can learn how to cook. I am a very passionate home cook of our Authentic dishes, i hope people understand this. When i watched wildindia's manipuri food video, i was saddened to see the way the cook cooks specially the one with long nails, we are a very hygienic people, that's what i wanted to portray to the mass. Okay lets come to the point, regarding the temperature, if you live in India now is the perfect time for fermenting anywhere in the room where there is no cooling system, kitchen is best, 35 degree C and above are Ideal. If you are in abroad use the Boiler room or put the basket on top of the boiler or you may use conventional oven. When i was in India (Delhi) i used 2 cheng boraa to cover up and left in the kitchen for 3 days in summer and about 5 days in winter. I hope this help.
thank you very much for the reply. I really appreciate your efforts. I am really looking forward too many new videos of Manipuri cooking.
Manipur play
Manipuri Foodie plow
Haoniye chaninge
Dear I don't know why.. But my hawaijar taste sour.... I don't what is happening.... Or is it just a stage of fermentation.. Please reply me
s p a warm place or temperature above 35 degree Celsius is a must for fermentation to take place, otherwise all sorts of unwanted things like getting rotten, moulds and faulty smells will occur. How many days have you been fermenting? Ps warm place, 3 days or more and good air circulation so that the good bacteria can breathe. X
It's called #kinema in 🇳🇵 nepal
How does it tastes?? What actually is it?
dg k it's fermented Soybean. Smell a bit stinky like cheese but once you are used to the taste it can be addicted 😊
Please make a video on how to make fermented fish (ngari)
Dichap Marenmai Ngari fermentation needs certain techniques, you need to acquire big earthen pot, tons of fish, dig and bury for some months, the more you keep it longer The tastier the fish would be and normally Ngari is made/fermented by professional commercially. But alternative to Ngari, Fish paste, Hentak, can be fermented at home easily and use/consume the same way we use Ngari. Some would prefer Ngari to Hentak but considering time, effort, cost and easy to make by anybody, you should try making hentak. My next video is Fermented Fish paste Hentak, it's been nearly a month I've filmed it but was too occupied couldn't finish editing, will upload soon. X
Wow
iche
kayam kuina thamba yagadage?
Fridge manungda adum kuina thambasu yabra
Refrigerator manungda more than one week thamba yabani, Eidi frozen touraga thamme adu oiradi tha mayam thamba yabani
Yamna chanig e
How Was The Taste? Did You Think That Was Superb?
Well my family and my friends loved it.
It was, it is and it will be if you got the right temperature and know how to ferment. Once you are into it, you'll enjoy preparing it, boil, put it in the basket, leave in a warm place and forget for 3 days, the next day check it you will be surprised to see the result :-)
as an american who is used to gross fast food etc, this looks .... interesting...
There are different kinds of making it as a side dish even after fermenting it... ther are some people from northeast India in america like from manipur or mizoram they will be willingly to let you experince it...try to find them...😊
Kinema tito baniyo . Can you tell me why this happens ?
Chetan sorry I couldn’t get you
outside ta msi krmna oithokdge che
suni pebam abe outside hairise Manipur gi wangmadaro, India gi wangmadaro? 😊 Temperature bu phajana maintained touradi karimta Aoife, ahanba eina aaingba maphamsida lakpada hawai se houba sukngam ngammamde, soom soom try toubadagi yarakkhibane houjikti snow rain or wind laklase kibidre😁
Will that be eaten like that directly???
Put sone salt n chilly for taste...
And u can also eat in different style
Chaningkhreda lockdown matam sida
💯%👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Mathakta ama jaibdu karino
Hawaijar ni .. fermentation process to khara speed up tounaba haiduna toujabani, haptrabasu yaiye.
kinima? kinama?....
Love it !👍👌akhuni💦💦
Anand Thatal , we Manipuri called it "hawaijar"!
haorani cd chagemga pomma d mei tani mari2 chtlise hawaijar ahaobani
C di lanle haiwaijar mana happa watli adu ga thum khare happa ga nung sha da puthok a ga mei lok ka da ba ne adumga numit mang nga ne thamma ga kaiga da ba ne
Bembem na hairido chumme salt ti hapte eikhoi Ema na Manipur da toubadi ado Manipur da leitaba meesinggidi khudong yamna chadabana maram oiduna, pambei kaya ama thijarakpane, Touwigumbanasu hawaijar manaa haptaba yade haiba karisu leite, hawaijar ombagi right temperature aduga good bacteria do properly breath touba ngamnaba khara airy oihallaga loire, adumakni eina toujarisisu, Manipur dasu sigi process se adum touba yabani. Eigi way of fermentation se lalladi hawaise houraroi marimarisu chatlatoi😊
Manipuri Foodie Eikhoi ge su lonle mari2chatpa do henna ba ne salt happi haic aduga Eikhoi di tingde khuduck ta chamma ga loi le Eikhoi leikai da toure c ga yamna khetnei yai
Bem thum happado eisu amta try touge, karam kaanda hapke aduga thum namnaba happra nattraga khitang maminggi oina haptoira? Tingthoktrasu thunna adum munbra? X
Manipuri Foodie phupa loira ga yom mumda da khe tang chaiga da ba ne marak ta
Thum hapeise gyan tadrebo, amukta mayek sengna haibiyuba
Finally no more yogurtia
Nice ways but very fast
Too fast not able to learn
tried to ferment soybeans few days back, everyone in home saying something is dead.. Very smelly like dead rat... Will that be normal??
Jay Zz ummm! I am not sure about the dead rat smell associated with fermented soy beans but as we all know that any fermented food does smell stinky to be honest. How many days have you been fermenting? If is more than 3/4 days check it and see if it is mouldy (slightly pale yellow patches) if there isn’t any then it should be fine. Pls watch the video carefully how the soybean would like after fermentation.
Will that be eaten directly or used in other dishes?? How long that can be stored???
@@manipurifoodieSobi Please share more recepies with Hawaijaar
@@jayzz2451 u can eat directly or by adding some salt and chilli, u can also put that in soup
@@manipurifoodieSobi your video is difficult to watch and understand.
lets eat tofu
Redy Okay! Tofu next 😁
Oh great, loud generic music on a video . Said no one ever
sorry, I couldn't watch because of the horrendous music.
Jørgen Fallet Mosand , I know, was inexperience at that time when I filmed and edited this video, sorry about that, will make another video of fermenting soybean, pls bear with me for the time being. X
@@manipurifoodieSobi that would be very helpful! Thank you.
Very bad video! Too loud distressing music, captions are too quick, no time to read, I just kept rewinding! Very tired now!
Another silent-movie. You take all the personality out of your videos if you refuse to speak. THUMBS DOWN. Silent movies went out of style in 1930!!!!