I've never opened the lid. According to the instructions for the soy sauce making kit I bought, blocking the air as much as possible makes a clean and delicious sauce, so I kept it closed for 90 days with an inner lid and an outer lid.

I opened the lid after 90 days and found white mold.

I used a fine sieve whisk to remove the white mold as much as possible. The tools used to cut the intestines should be dry without water. The whisk used at this time should not be washed in water. I used it while scooping it out and wiping off the foam with a kitchen towel.

I removed the mold as clean as possible.

Prepare a large bowl for soybean lumps in advance and take out the net containing soybean lumps.

The opening of the container is narrow, so the opening of the net is loosened, and the soybean lump is taken out by hand into a half bowl and the net is taken out.

Remove the fermented soybean lump and transfer the soy sauce to the bottle. But I only have a small kettle at home. It was hard to say that the kettle was 500ml small. Next time, I'll have to buy the tools in advance. It's a kettle with a fine net, but I put another layer of dry cotton cloth on it.

And put soy sauce in a kettle.

I kept the bottled water that I poured when dipping soybean paste soy sauce separately and used it. Pour soy sauce into a 2-liter water bottle. The white mold was also caught once more, and the soy sauce was put in a bottle.

It seems that 8 bottles came out in a 2-liter bottled water bottle and about 200-300ml more came out. There is also some soy sauce that I spilled while taking out soy sauce and pouring it according to the bottle.

For your information, as I went down, if there were more fermented soybean lumps in the soy sauce, the cloth was blocked and the soy sauce could no longer be lowered, so I took out the cotton cloth and hung it on the kettle net. This process was a bit cumbersome and difficult.

It's 1kg of improved fermented soybean powder in the soy sauce making kit.

Pour all the fermented soybean paste powder into the soybean paste.

And mix it evenly.

Pour the remaining soy sauce into the jar and pour it into the soybean paste.

The soybean paste is too dry, so if you pour soy sauce and pat it, it becomes moist and hydrated.

I put the doenjang mixed evenly in the kimchi container.

so that the air doesn't get in

Cover the soybean paste with plastic wrap. They say it's best to block the air as much as possible.

If you ripen it at room temperature of 20 to 23 degrees for the next two to three months, soy sauce and soybean paste will be completed.