How to make Korean soy sauce

1, prepare soybeans, big, bright and even. Pick it, remove the bad beans and make sure there are no stones. This completely optimizes the process of beating beans.

2. Put the soybeans in a large pot, at least in a container that can hold more than 5 times the original beans. Soak in water for 20 hours.

3. Wash the soaked beans with water for 3 times.

4. After controlling the moisture, put it into the pot.

5, add water, the amount of water is about twice that of beans.

6, stew 1 hour or more, at this time, white foam will continue to appear, and it should be turned with a spoon until the water is basically invisible.

7, cooked beans, cool, cool for about one night.

8. Cut the beans into cubes. Let it cool on the chopping board for 2 days, and then wrap it tightly with food wrapping paper. Add several layers of newspaper bags outside, tie them with ropes and put them in the shade for fermentation.

9. Fermentation usually lasts 2-3 months. After complete fermentation, remove the outer packaging and brush it with a brush. You can break it, put it in a magnetic cylinder, add salt, add cold boiled water, and stir it evenly once a day, which is about 1 week.