Water is added. The liquid is filtered and gypsum added. The resulting curd is moulded into cakes that are eaten fresh, dried, smoked, or fermented. Fermented rice and soybean. Thin slices of fungus-digested soybean.
Bulgur wheat is soaked for several days in yoghurt and sour milk.
It is then sun-dried and milled to a flour. This is fried in fat for a few minutes, water is added, and the gruel simmered for a few minutes. Slices of brown wheat bread are soaked in water overnight, then mashed and cooked for a few minutes with sugar and a little water. - Ketjap. Fermented Preparation of rice and wheat.