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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Hong Zao Ji (Fujian, China): Provides both color and subtle fermentation flavor to drunken chicken
Nam pla prik (Thailand): Used in fermented chili fish sauce for color enhancement
Tofuyo (Okinawa, Japan): Key coloring agent in traditional fermented tofu
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Gray mold contamination
Cause: Insufficient sterilization of rice
Fix: Discard batch and restart with properly sterilized equipment
Poor pigment development
Cause: Incorrect humidity during fermentation
Fix: Adjust humidity to 70-80% and maintain consistent temperature