I think it's been more than 10 years since I put a jar on the sunny veranda and made the sauce. These days, it comes out as a soy sauce kit He sent me water, salt, charcoal, and red pepper. You can just put everything in. If anyone wants to I could make soy sauce doenjang. I think it will be more delicious soy sauce because I used gomso sunil salt without salt for 3-4 years. The soy sauce is transparent at first It's turning brown as it ripens. If you take out the fermented soybean lump and put it separately That's what makes doenjang. After a month and a half, if you take out the fermented soybean lump The soybean paste is good because it doesn't contain much of the fermented soybean lump If you take out the fermented soybean lump in two months I heard that soy sauce becomes more delicious because it's cooked more~ Pick me up after 40-50 days and pick me up If you divide the soybean paste, you put soy sauce and soybean paste at the same time. If you put the sauce on the veranda of the apartment, it's made in the countryside under the sun It's not as good as soy sauce doenjang, but it's ten times better than soy sauce doenjang. I learned it from my mother-in-law and started making soy sauce doenjang I put soy bean paste in it and gave it to my mother-in-law My mother-in-law also likes the sauce I made because it's delicious. ^^