[ENG SUB]EP338-간장 담그기) 담그는 것보다 관리가 중요한 간장~ 맛있게 담그는 방법, 잘 관리하는 방법도 알려드립니다

#ganjang #soysauce #leejongimstyle Well-fermented soy sauce becomes a great asset! There are many soy sauces sold in the market, but It can’t be better than something you carefully made yourself, right? There is no complicated process at all👍 👉Just prepare the ingredients well👈 There is nothing difficult at all!! For fermentation into delicious paste I will also share with you a good fermentation method. Let’s go make the soy sauce!! Stay tuned! FOLLOW ME: _ Instagram:   / scook_jilee     / scook_cheongdam   CONNECT : http://www.soodocooking.co.kr [RECIPE] Ingredients Meju 15kg (8~10 bunches) Grind 1 piece and use it to make soybean paste. 60L of water 13kg of salt 1 lump of white charcoal 10 dried red peppers 20 jujubes 2 tablespoons sesame seeds Preparation 1.Meju is washed clean by rubbing it with a brush and then dried in the sun. 2. Wash the jar thoroughly, sterilize it with boiling water and dry it. 3. Wash peppers and jujubes thoroughly and dry them. 4. Put salt in a sieve and drain the water to make salt water (optimum salinity: 18 degrees) 5. Put 9 bunches of meju (each 1.5 kg) in a jar. 6. Pour the salt water through a sieve or cotton cloth. 7. Heat the charcoal and put it in a jar, then add jujube, red pepper, sesame seeds, and bamboo sticks. 8. Cover the jar with a cotton cloth, cover and store for 3 days, then expose to frequent sunlight and ferment for about 60 days. 10. Once properly fermented, remove the dry ingredients and filter the soy sauce through a fine sieve before storing.