I have tried it two times and both times have failed to finish. There is a HELL of a difference in the taste between regular dofu and chou dofu.
Yesterday I was talking to a taiwanese businessman who told me he knows a guy who is isolating the bacteria that ferments chou dofu. He has put a patent application in for that strain. He is also busy trying to isolate other strains or create other ‘fresher’ smelling varieties for the foreign market. We had a good laugh as to who would actually buy it overseas??? We agreed that a lot of Asian countries could get into it.