How to make Korean soy sauce?

You have to buy large chunks of soy sauce first. Break off four pieces of soy sauce, wash with clear water, clean and dry. Buy Baume concentration meter from glass instrument store. Use 1kg saline and 4kg to measure Baume's degree. Higher than 19, with more water and less salt. Put the washed and dried sauce pieces into the sauce jar, put them away, add 19 degree salt water until the sauce pieces are submerged, cover them with plastic sheets, then cover them with bamboo curtains or rafts, and press them with stones. Ferment for three months. Yes, take the juice and cook the soy sauce. Crush the cooked sauce, mix well, and put it in a jar to continue fermentation for three months.