PURPOSE: A method of making fermented bean paste with a mild smell is provided to use peanuts and dried radish leaves instead of beans and cultivate Bacillus subtilis for the fermenting process. CONSTITUTION: A method of making fermented bean paste comprises the following steps. 200g of washed rice straw is put into 8000cc of water and steamed for 60 minutes at a temperature of 100-110C to sterilize the germs and to leach the Bacillus subtilis. With the rice straw put into the leached Bacillus subtilis, the Bacillus subtilis is grown for 6 hours at a temperature of 60-70C. The grown Bacillus subtilis is stored in another storage and steamed for 30 minutes at a temperature of 100-110C for being sterilized secondly and extracted at a temperature of 60-70C. 500g of peeled peanuts are dipped into water for 24 hours. The watered peanuts of 1500cc are steamed in a pressure cooker for 20 minutes at a temperature of 120-130C. The steamed peanuts are dipped into water of which the temperature is 100-110C to get rid of the fat on the surface of the peanuts. The fat free peanuts are sprayed with Bacillus subtilis. The dried radish leaves are washed and seamed for 10 minutes at a temperature of 100-110C. The prepared dried radish leaves is put on the bottom and Bacillus subtilis sprayed peanuts are on top of the dried radish leaves. The cycle is continuously repeated. The dried radish leaves and the Bacillus subtilis sprayed peanuts which are layered are fermented for 48 hours at a temperature of 45-55C. After the peanuts are separated from the dried radish leaves, fermented bean paste is made. The fermented bean paste is frozen at a temperature of -10--20C.
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