Mimirowlz, when you make your own soy sauce, you know what's in it! Store bought ones will be made with a cheap and unhealthy salt; NOT Pink Himalayan Salt!
When she wrote, " put it somewhere quiet to ferment " and also " on sunny days, let it enjoy the sun ", I knew it was no ordinary soy sauce but one classy soy sauce. Lol .Thanx for recipe.
Funny, my first thought was, "What happens to it if I put it in a loud place! My next thought was what would happen to me if I eat soy sauce that has sensory overload?
wow this makes me really appreciate my little store bought bottles of naturally brewed soy sauce. When you buy something you don't realize how much work and knowledge goes into it as a nice little package you just pick up for a few bucks. You are buying history, knowledge, technology and effort and love for a craft put into it by many human ancestors often from far far away. Much appreciation for this video and all the effort that went into bringing the beloved time honored soy sauce to bless our food at the table ❤.
I admire the effort and dedication to having recorded all of this process. 14 months is a long wait, this is a great video, well documented and I am glad I got to watch it.
Wow! I moved from Portland, Oregon to Boston, Massachusetts in 2011. I began making soy sauce after I came to Boston, because I couldn't find a good enough soy sauce. One thing I do differently is that I let some of the bean paste remain in the soy sauce while it continues to ferment, and I don't pasteurize. From start to finish, it takes a minimum of 18 months. But it improves with age. I have a 6-year-old soy sauce, and that is quite different from a 2-year-old.
I see in the comment section people say it takes long time. But when I was young, in my farming village, it took longer than that. We grew the beans ourselves. So it starts from the time bean seeds are scattered in the field in late Spring or early Summer, to be harvested in the Autumn. We thrashed the bean stalks to gather the bean. The soy bean sauce and paste was not considered to be bought, Every family made their own. And... The soy bean field was considered sacred. Nobody was allowed to take piss or shit in it. This was my grandmother's very strict rule. Sometimes a family's soy bean sauce goes wrong, which is very rare but happens, which becomes a big news in the whole neighborhood. All the adults participated in the analysis on what went wrong. Wrong ingredients or even the mental state of the housewife at the time of making it. And the day on which the soy bean sauce is made, or starts to be made is not selected randomly. In Asia, every day is alloted to one of 12 animals. Rat, Cow, Tiger, Rabbit.... thus 12 animals. I remember hearing that Rooster day was the best, but every family had their own favorite day of animals. PS: After watching this video, I checked my bought mass selling soy bean sauce. It was made from wheat produced in the US. I believe it was made from the wheat flour imported, thus cheap. Until now, I have never cared about from what it was made. Now, I feel that I have to buy the ones made from beans, not from imported cheap wheat flour. PS: As some people seem to think this comment is helpful, I will share one more story, which I had though was too personal. My grandmother often said her own story. Once when she went out on the field, she took piss or shit in the bean field, among which I don't remember now. For some reason I don't remember now, she told her mother that she took piss/shit in the bean field. It was about the time of sunset start. Then, her mother, my great grand mother, hurried out with her daughter to go to that bean field. The field was three 참cham away, which means, people have to take a rest for three times to reach there. In that old time, meter, or mile was not used, instead just 참 cham was their way of marking the distance. For those who are learning Korean language, even Koreans don't know from where the expression 한참 동안 came. This literally meant for the duration of one cham, which means pretty long time. Now it means, for a while, in modern Korean. So, she and her mother walked all the 3 chams way and cleaned it, and came back home, walking for 6 chams going and coming back. You could imagine what she learned from this. And what we all learned.
Thank you very much for sharing about your childhood memories of making this--it is very special to hear about! I also appreciate the perspective of how long these things really take when you are doing it all from scratch.
Wow! The whole process from start to finish was a form of art. Thank you so much for sharing this experience, I had no idea the time and effort put into making soy sauce.
I'm going to give it a try. I enjoy making my own stuff if I can. I still purchase store items, but I found making your own product allows you to appreciate it more and the feeling of pride when you and guest enjoy it. Also, making your own stuff; you know exactly what's in it.
I grew up in a small village in South Korea and still remember grown ups making the Soysauce. Every one will time the sauce boiling day and whole village stank with the smell. They used to judge the lady of the household by how good or bad the sauce tasted so most ladies had little secrets how to make it taste little bit better then others. Um, I can still smell the pungency of boiling soy sauce.
That is a wonderful story and great to imagine such a village-wide tradition and competition. I'm fascinated by how they do it in Korea: it's like a piece of art that makes me want to create my own. Thank you for sharing your memories!
Fun fact sou sauce was originally a mistake! Some miso had been over salted and left and by the time they got back to those barrels it had a thick layer of a sudo soy sauce on top !
Aha now I know what these are😂...I saw them in a few Korean dramas ,they were hanging those blocks in their houses, I was always wondering what they were😂
Me watching how to make Soy milk: "Yay! That's easy!" Me watching how to make Tofu: "A little harder, but still doable!" Me watching how to make Soy Sauce: "😳😳😳😳😳"
This process is in effect lacto fermentation, I have IBS, and EDS among other health problems. I grow all my own vegetables and make a lot of lacto fermented vegetables they make my life so much better, I stop growth of nasty mould and bacteria by weighing down the cabbage, carrot ect in my jars with heavy slate disks, it keeps the vegetables or soybean paste below the surface of the salt water and I rarely have any problems. I also top up the water from time to time with cold boiled water to ensure the water level is constant. This was a lovely video which I really enjoyed! Growing and producing your own food is as much about the journey as the end product, anyone can buy something but not all people are courageous enough to try to make it themselves, and accept a mistake and do the process better next time. Well done !
It is great to hear about how lacto-fermenting vegetables helps you--I love them too. My mother used to make them when I was a child. Thank you for the tips on fermenting too, I do like the idea of using slate. I'm so glad you enjoyed the "journey" of it too--very satisfying!
My salutes to all soya sauce makers and thanks for this beautiful video. Some day something like this makes you realise that nothing to be taken for granted.
It seemed like I was enjoying a short still pleasing journey story which ended with a happy note. I am amazed with the dedication and precision you put in making this vid. Really glad to see this one. Thanks for the recipe♥️
I shall never take soya sauce for granted again. I just love the time scale for this recipe. Slow cooking, and let Mother Nature take her course. Delightful. 🙏
Fascinating 14 months process. I was surprised by the high salt content (2 cups per jar) and the use of charcoal in process. Thanks for sharing your very informative video!
Thank you so much for sharing this recipe and to have collected all those over one year along! You made it in such a manner that only the pictures were a pleasure to look at! Such a long process and your work makes it precious!…
As someone who likes to know what’s in my food, this was much appreciated. I also understand why quality soy sauce is expensive. Thank you. As a side note this was very well shot and produced with clear concise instructions.
I"m so glad you appreciated the process--it was great for me to learn about it too. Indeed I have more appreciation for great soy sauce now as well. Also, thanks so much for appreciating the videography and instructions--it is a lot of work, but I try to make them both beautiful and intelligible!
I just recently started watching your videos. Thank you for showing what a little love for what you create can produce. I made the black bean tempeh. It came out great to me so thank you I plan on trying many more of your recipes.
My goodness!! This was very satisfying to watch this process. But I couldn’t help wondering how on earth the first person discovered how to do this? Shout out to everyone still doing it the authentic way!!
I agree, it really is amazing! A viewer pointed out the other day how widespread fermenting was as a preservation method before electricity, and that helps make it easier to see how this could have developed.
this video made me appreciate people who make food...we should never ever waste food considering the amount of effort and love put in , in order to make a full product. God bless your hands. lovely video
I tried this but I live in the mountains of northern New Mexico, cold and dry in December. My meju (soy bricks) would not grow mold! So I made a sort of humidity chamber with a large crock pot and a temp controller set to 86 degrees, a small plate on the bottom to elevate the meju, a little water on the bottom and some native grasses for innoculation. I had white and green mold within a matter of days! The meju are bobbing about in the brine now, with jujubes, chiles and chunks of charcoal from my fireplace.
I love the video, thank you for your efforts of putting it together for so many of us who are trying to keep themselves away from all the crap, chemicals and you name it that the food market industries put in the food to make it last forever on the shelves. I am going to make this soy sauce! OMG this video is amazing!! Thank you.
Wonderful to see the culture you bring to this story of soy sauce. I can picture ancient generations of families creating and passing down to their future generations. Thank you. You’re a gem. I’ll follow your channel forever.
Wow I just discovered this channel today, and I now have a new found respect for people who make this for a living, I'll never look at a bottle of soy sauce the same way again! Thankyou so much for sharing your wonderful experience with us 😊 this was beautiful to watch.
What you made is not common soy sauce, it is a medicinal fermentation with chily and red jujube. Why medicinal ? Think about the ingredients used and the long process of digestion and fermentation. It is good for the intestinal tract. An alchemy transformed into good bacterias. Thank you for the video. Time, patience is by your side.
@@ZULAINECAMPOS1 he didn't say he wasn't going to buy it anymore... making anything is an adventure worth taking even if only done once. but it sounds like if you make soy sauce you'll end up moving. i should make some as my internet sucks where i live.
“When they are cool to touch, smash them in a mortar & peste” Me: why the hell don’t you just use a food processor?! “This was too difficult so I switch to a food processor” Me: LOL
I believe some people appreciate knowing the traditional way of how to make this in their culture. Will be nice if you show some respect. Some people like classical music while some like rap......
@@stephko8312 Dude. Chill. You realise that classical music was once pop music, right? Jazz was once considered filthy and Bach was a rebel. She made a joke, don't be an ass.
I know, I don't think I can make it on a regular basis either. I wanted to make it as it's a fascinating process, and I'm glad I did. I'm also so glad it actually came out tasting great!
Thank you for sharing. Its a lovely video with such soothing music. It was like a meditation of sorts, watching this. I really appreciate your patience and the effort it took to film the process.
My favorite song while making soy sauce.... EXCELLENT! What an amazing journey! I always knew it was a process but never knew the extent of it! You made liquid gold! Thank you for sharing!
I will NEVER think of a humble bottle of soy sauce in the same way again. Those were bottles of pure liquid love. Fascinating. Thank you for taking the time to make this video.
Thank you for this amazing video. I've always maintained that the key to good cooking is patience. You proved my point and took my patience up a notch! Very well done. A few more videos, and I'll be your fan!
A beautifully made video clip! Not only did I learn something about how to make soy sauce. But I enjoyed listening to the music as well. Keep up the good work!
This video is so therapeutic! I can't believe. So beautifully made. Today I promised myself that one day I will begin to make soy sauce. ❤️😍 Kudos to you for recording the entire process so beautifully.
Me before watching the video: "oh great I will be able to make homemade soysauce by my own !"
Me after watching the video : "well I think I'll buy it"
Lol😂😂 even I felt the same .....
Lol yea... How did they even think of doing this... It baffles me
Totally different than store bought
😁😁😂 same here..😁
Ok means you are understand hard work for soya souce
After watching this, I went to kiss my soy sauce in the fridge "you've been through a lot honey, I appreciate you" ☺
mimirowlz Lol!!!
Thank you - yes it was quite a process:)
@@GourmetVegetarianKitchen you are welcome, I appreciate you too for this video 😘
mimirowlz ... 😂 I know 😂😂😂
Mimirowlz, when you make your own soy sauce, you know what's in it! Store bought ones will be made with a cheap and unhealthy salt; NOT Pink Himalayan Salt!
When she wrote, " put it somewhere quiet to ferment " and also " on sunny days, let it enjoy the sun ", I knew it was no ordinary soy sauce but one classy soy sauce. Lol .Thanx for recipe.
So right! Classy and chic🤣
Funny, my first thought was, "What happens to it if I put it in a loud place! My next thought was what would happen to me if I eat soy sauce that has sensory overload?
wow this makes me really appreciate my little store bought bottles of naturally brewed soy sauce. When you buy something you don't realize how much work and knowledge goes into it as a nice little package you just pick up for a few bucks. You are buying history, knowledge, technology and effort and love for a craft put into it by many human ancestors often from far far away. Much appreciation for this video and all the effort that went into bringing the beloved time honored soy sauce to bless our food at the table ❤.
Thank you so much!
This is quite different from the Japanese soy sauce you are thinking of.
👍
@@user-xh1lr3yo3y Korean soy is available too.
What a beautiful comment
I admire the effort and dedication to having recorded all of this process. 14 months is a long wait, this is a great video, well documented and I am glad I got to watch it.
Thank you very much for the kind words here--it was really quite a process for me too, and I'm so glad it also came out tasting wonderful!
now imagine if she dropped the bottle
Yup me too
@@GourmetVegetarianKitchen It really is a great documentation that took some serious dedication.
absolutely right
I have to start from today for my future children and wife
truth seeker 🤣
Me too, and I don't even have a wife nor children but soy sauce has to be ready xD
:):):) hahahaha. So funny.
You can have all 3 of mine. Where are we going out to eat tonight
Right
Wow! I moved from Portland, Oregon to Boston, Massachusetts in 2011. I began making soy sauce after I came to Boston, because I couldn't find a good enough soy sauce. One thing I do differently is that I let some of the bean paste remain in the soy sauce while it continues to ferment, and I don't pasteurize. From start to finish, it takes a minimum of 18 months. But it improves with age. I have a 6-year-old soy sauce, and that is quite different from a 2-year-old.
Vous pouvez me donner la recette svp ? J essaie de faire la sauce depuis qqes jours et j ai pas trouvé une recette juste merçi
Good to know, I love non pasteurising when possible. Thanks!
ممكن تعلمني كيف اصنع صلصة صويا من فضلك
Love the idea of non pasteurized!
Obviously the fungi isn't bad, so would it be possible to still use the miso in the vlog?
"Oh look! There are weird brown blocks hanging in Jeff's window. Must be making soy sauce again."
Imagine what the heck was doing the guy who discovered soy sauce lol
I know--amazing really!
That's EXACTLY what I was thinking
I came to write this, but unfortunately I am 6 days late...
I think after i saw the funghi combined with wheat... John died at the end
Well, most of society was built on alcohol, so it’s only natural to assume they’d ferment everything they could to see what happened
I see in the comment section people say it takes long time.
But when I was young, in my farming village, it took longer than that.
We grew the beans ourselves. So it starts from the time bean seeds are scattered in the field in late Spring or early Summer, to be harvested in the Autumn.
We thrashed the bean stalks to gather the bean.
The soy bean sauce and paste was not considered to be bought, Every family made their own.
And...
The soy bean field was considered sacred.
Nobody was allowed to take piss or shit in it. This was my grandmother's very strict rule.
Sometimes a family's soy bean sauce goes wrong, which is very rare but happens, which becomes a big news in the whole neighborhood.
All the adults participated in the analysis on what went wrong.
Wrong ingredients or even the mental state of the housewife at the time of making it.
And the day on which the soy bean sauce is made, or starts to be made is not selected randomly.
In Asia, every day is alloted to one of 12 animals.
Rat, Cow, Tiger, Rabbit.... thus 12 animals.
I remember hearing that Rooster day was the best, but every family had their own favorite day of animals.
PS: After watching this video, I checked my bought mass selling soy bean sauce.
It was made from wheat produced in the US.
I believe it was made from the wheat flour imported, thus cheap.
Until now, I have never cared about from what it was made.
Now, I feel that I have to buy the ones made from beans, not from imported cheap wheat flour.
PS: As some people seem to think this comment is helpful, I will share one more story, which I had though was too personal.
My grandmother often said her own story.
Once when she went out on the field, she took piss or shit in the bean field, among which I don't remember now.
For some reason I don't remember now, she told her mother that she took piss/shit in the bean field.
It was about the time of sunset start.
Then, her mother, my great grand mother, hurried out with her daughter to go to that bean field.
The field was three 참cham away, which means, people have to take a rest for three times to reach there.
In that old time, meter, or mile was not used, instead just 참 cham was their way of marking the distance.
For those who are learning Korean language, even Koreans don't know from where the expression 한참 동안 came.
This literally meant for the duration of one cham, which means pretty long time.
Now it means, for a while, in modern Korean.
So, she and her mother walked all the 3 chams way and cleaned it, and came back home, walking for 6 chams going and coming back.
You could imagine what she learned from this.
And what we all learned.
Thank you very much for sharing about your childhood memories of making this--it is very special to hear about! I also appreciate the perspective of how long these things really take when you are doing it all from scratch.
Wow!what a beautiful story
I am humbled by your soy sauce story .so moving and beautiful ☺
Which country or region are you from where every farmer make soya sauce.
@@anubhavsinha1274 Southern most part of Jeju island in Korea.
Not now. At that time, when I was growing up.
Wow! The whole process from start to finish was a form of art. Thank you so much for sharing this experience, I had no idea the time and effort put into making soy sauce.
I'm going to give it a try. I enjoy making my own stuff if I can. I still purchase store items, but I found making your own product allows you to appreciate it more and the feeling of pride when you and guest enjoy it. Also, making your own stuff; you know exactly what's in it.
how did it go with the homemade soy souce?
Agree all the way
I grew up in a small village in South Korea and still remember grown ups making the Soysauce. Every one will time the sauce boiling day and whole village stank with the smell. They used to judge the lady of the household by how good or bad the sauce tasted so most ladies had little secrets how to make it taste little bit better then others. Um, I can still smell the pungency of boiling soy sauce.
That is a wonderful story and great to imagine such a village-wide tradition and competition. I'm fascinated by how they do it in Korea: it's like a piece of art that makes me want to create my own. Thank you for sharing your memories!
Owo....we always respect traditions ❤ from Bangladesh
That is gold.
Yeahhhh... At my place some people make mango pickle together.. it also takes a lot of time...
Can we microwave it for drying
humanity sometimes amazes me...somebody really sat there and imagined all this process and came out with this heavenly sauce..bro!!
Yes it amazes me too!!
That was exactly my thought. How the hell could anyone concoct this process? There must be a God or at least ancient alien visitors.
@@charleswalter2902 or maybe people gradually made it better over the course of generations and research?
You’d be surprised how much stuff we know today came about by accident.
Fun fact sou sauce was originally a mistake! Some miso had been over salted and left and by the time they got back to those barrels it had a thick layer of a sudo soy sauce on top !
Aha now I know what these are😂...I saw them in a few Korean dramas ,they were hanging those blocks in their houses, I was always wondering what they were😂
Wow, it's interesting to hear that you saw it on Korean dramas. Thanks for letting me know!
Me watching how to make Soy milk: "Yay! That's easy!"
Me watching how to make Tofu: "A little harder, but still doable!"
Me watching how to make Soy Sauce: "😳😳😳😳😳"
:) it's actually not too bad at all. I'm waiting for my 3rd batch to age now. I hope you try making it some day!
Making korean soy sauce is so hassle & so far out. We are on modern times, doing it is more sanitized. Pls. W/out those molds..
@@animaren9375 dude it is made out of mold... Just like beer, bread, cheese, yogurt...
@@PequenaNoobAmaPudim I believe you meant made with mold
Lol
This process is in effect lacto fermentation, I have IBS, and EDS among other health problems. I grow all my own vegetables and make a lot of lacto fermented vegetables they make my life so much better, I stop growth of nasty mould and bacteria by weighing down the cabbage, carrot ect in my jars with heavy slate disks, it keeps the vegetables or soybean paste below the surface of the salt water and I rarely have any problems.
I also top up the water from time to time with cold boiled water to ensure the water level is constant.
This was a lovely video which I really enjoyed! Growing and producing your own food is as much about the journey as the end product, anyone can buy something but not all people are courageous enough to try to make it themselves, and accept a mistake and do the process better next time.
Well done !
It is great to hear about how lacto-fermenting vegetables helps you--I love them too. My mother used to make them when I was a child. Thank you for the tips on fermenting too, I do like the idea of using slate. I'm so glad you enjoyed the "journey" of it too--very satisfying!
I have been enjoying soy sauce all over 50years but this is my first time ever seen how it is made thanks so much for sharing
Yes me too--it is great to know how to make it now!
My salutes to all soya sauce makers and thanks for this beautiful video. Some day something like this makes you realise that nothing to be taken for granted.
Thank you so much!
It seemed like I was enjoying a short still pleasing journey story which ended with a happy note. I am amazed with the dedication and precision you put in making this vid. Really glad to see this one. Thanks for the recipe♥️
That’s a labour of love and patience. Enjoy every last drop of your sauce. Thanks for sharing.👍
Thank you - so glad you enjoyed!
👍well said
I shall never take soya sauce for granted again. I just love the time scale for this recipe. Slow cooking, and let Mother Nature take her course.
Delightful. 🙏
Thank you very much--I agree!
This is one of the best processing video on RUclips that I've have ever seen . Wow ❤️
Fascinating 14 months process. I was surprised by the high salt content (2 cups per jar) and the use of charcoal in process. Thanks for sharing your very informative video!
The high salt help select for the microbes and fungi that will ferment the soy beans... otherwise, it will just rot
Check out lacto fermentation, its humanity's oldest form of microbiology!
*The making of this Korean soya sauce is longer than most American marriages!*
Maybe most of your marriages.
@@sfaoldguy destruction 100
Hahahaha... Oh ma days... 😂 😂 ❤️
Ahahaha!
😄😄😄 for sure some of them.
When the time making this soy sauce is longer than your relationship.
Jay Vee the Japanese shoyu , take up to 3 years to make. Not to mention real balsamic vinegar that is aged for a More than 12 years.
@@sa1936 🙀🤯
Thats a lot of fapping
💔 Love is fleeting, SOY SAUCE ❤ is 4-ever!😉
😂😂😂Awkward!!!!
Thank you so much for sharing this recipe and to have collected all those over one year along! You made it in such a manner that only the pictures were a pleasure to look at! Such a long process and your work makes it precious!…
This is a journey of love. I can feel it while watching it. Well made!
Appreciate your patience in making this lengthy sauce and teaching us the method.
I'm so glad you liked it! It was also very fun to create the video.
As someone who likes to know what’s in my food, this was much appreciated. I also understand why quality soy sauce is expensive. Thank you. As a side note this was very well shot and produced with clear concise instructions.
I"m so glad you appreciated the process--it was great for me to learn about it too. Indeed I have more appreciation for great soy sauce now as well. Also, thanks so much for appreciating the videography and instructions--it is a lot of work, but I try to make them both beautiful and intelligible!
Great to see the patience to create this story 👍🏻
I just recently started watching your videos. Thank you for showing what a little love for what you create can produce. I made the black bean tempeh. It came out great to me so thank you I plan on trying many more of your recipes.
I as a chef have a new found respect for soy sauce and will be showing this to alot of colleuges who take this for granted
I'm so glad you found this so interesting too--thank you!
Yes chef! I love it but thought it must be easy to make, I'm so glad I've seen this and appreciate it more than before.
My goodness!! This was very satisfying to watch this process. But I couldn’t help wondering how on earth the first person discovered how to do this? Shout out to everyone still doing it the authentic way!!
I agree, it really is amazing! A viewer pointed out the other day how widespread fermenting was as a preservation method before electricity, and that helps make it easier to see how this could have developed.
this video made me appreciate people who make food...we should never ever waste food considering the amount of effort and love put in , in order to make a full product. God bless your hands. lovely video
Bravo et merci ! Thanks a lot to share this long process, thank you for the care you took for filming each step…
It means if I start the process now my grandchildren will love to eat it! 😂
LOL
I tried this but I live in the mountains of northern New Mexico, cold and dry in December. My meju (soy bricks) would not grow mold!
So I made a sort of humidity chamber with a large crock pot and a temp controller set to 86 degrees, a small plate on the bottom to elevate the meju, a little water on the bottom and some native grasses for innoculation. I had white and green mold within a matter of days!
The meju are bobbing about in the brine now, with jujubes, chiles and chunks of charcoal from my fireplace.
I found shameful to not like and comment this video that took 1 year of patience and love, God bless you, from Morocco
I love the video, thank you for your efforts of putting it together for so many of us who are trying to keep themselves away from all the crap, chemicals and you name it that the food market industries put in the food to make it last forever on the shelves. I am going to make this soy sauce! OMG this video is amazing!! Thank you.
Best thing I’ve seen on RUclips in quite a while.
Thank you so much!
Wonderful to see the culture you bring to this story of soy sauce. I can picture ancient generations of families creating and passing down to their future generations. Thank you. You’re a gem. I’ll follow your channel forever.
Very cool! I certainly have a new respect for soy sauce after watching the details of this lengthy process. Kudos to you!
Thank you so much, Sarah!
Sarah VeganGarden ...laugh my vegan buns off 😄 me too! I appreciate the cheap price more lol
Oh and thx for being Vegan Sarah 🤗 I am too 🥰
I'm about to cry from the beauty of this
so much work but then again ANYTHING that takes a long time to make is often worth it! love this how to vid!
Wow I just discovered this channel today, and I now have a new found respect for people who make this for a living, I'll never look at a bottle of soy sauce the same way again! Thankyou so much for sharing your wonderful experience with us 😊 this was beautiful to watch.
Thank you for all the kind words and respect for tradition!
She must be a Korean. That's how I exactly make it . It's so much fun to make and try the taste home made soy sauce. I have been doing it for 15 yrs.
I'm not Korean, but you're right that this is based on the Korean technique. I agree it is fun to make!
Why I have a question, what is the berry? Thank you
wow 15 years! The 3 jars you have made probably tasted amazing.
What you made is not common soy sauce, it is a medicinal fermentation with chily and red jujube. Why medicinal ? Think about the ingredients used and the long process of digestion and fermentation. It is good for the intestinal tract. An alchemy transformed into good bacterias. Thank you for the video. Time, patience is by your side.
Fun??!!,where’s the fun here 🙀🙄😩🤔
I sincerely appreciate your patience
Thank you so much!
A peaceful journey on watching your video thanks for the classic recipe. 🙏🏾🙏🏾🙏🏾
from now i will always respect soy sauce.
She might be elder than me 🤔🤔🤔
yes too funny - me too!
Hahaha..
hahahahahahahahaha
Respect is not given, respect has to be earned. But yes, your humor is very nice.
Lol
Amazing......Literally you have brought a undiscovered level of respect for soy sauce. Very thankful to you for making this video and congratulations.
You are very welcome, and I really appreciate the kind words!
OK, this video is gold. I even cried. How touching can food be!
Beautifully filmed - thank you
I also started making this a year ago, so far my dads died, I moved house, lost two jobs, had a baby and still not got my soy sauce for my dinner!
Why won't you buy it?
@@ZULAINECAMPOS1 he didn't say he wasn't going to buy it anymore... making anything is an adventure worth taking even if only done once.
but it sounds like if you make soy sauce you'll end up moving. i should make some as my internet sucks where i live.
On behalf of your daughters i would like to thank for your love and dedication that you put into their gift.
@@ZULAINECAMPOS1 issa joke
Congratulations on the new baby. My sympathies for the loss of your dad.
When you see bricks dangling on a string in the month of december, you know its that time of the year to watch HomeAlone again
Kaptain Kumander so silly, so true. Let’s eat sushi. Haiku?
😂😂 so thats what Kevin used lol
thank you for sharing this. I'm going to look for a "quiet place" in my home to start this.
Thank you for such a lovely , soothing video! Lot of hardwork.
“When they are cool to touch, smash them in a mortar & peste”
Me: why the hell don’t you just use a food processor?!
“This was too difficult so I switch to a food processor”
Me: LOL
😂😂😂😂😂
I actually though of using a dough mixer
I believe some people appreciate knowing the traditional way of how to make this in their culture. Will be nice if you show some respect. Some people like classical music while some like rap......
A little comedy, food processor it is
@@stephko8312 Dude. Chill. You realise that classical music was once pop music, right? Jazz was once considered filthy and Bach was a rebel. She made a joke, don't be an ass.
All I can say is thank you for the melody it's so soothing
OMG......never ever imagined that so much of heck is there to prepare such a little amount of the finished product......
Marvellous 👌👌🌷
When it took so much time and effort
It has to be precious
You have tons of patience
The method the cleanliness the picture the music. Deserves some kind of an Oscar! Thank you.
Wow--I feel honored already! Thank you very much!
Folk who think this is such a long process may want to avoid watching videos on how to make Parmesan cheese.
Mozzarella on the other hand! Easy peazy!
Or balsamic vinaigrette.
You guys are monsters. I'm already deprived of sleep.. I don't need this.. ok I do
Thank you for taking the time to make such a beautiful and informative video 🙏🏻
Wow, that was amazing. I had no idea that it was such a complicated and time consuming process! Well done 👍🏻😊💛
After watching this video I understood that we can't prepare this lenghty process sauce nd it's better to buy at stores 😂😂😂
I know, I don't think I can make it on a regular basis either. I wanted to make it as it's a fascinating process, and I'm glad I did. I'm also so glad it actually came out tasting great!
The same thought occurred to me tooooo.....hehehehe
Lolz
You don't get the real thing
Medisetti yasaswini ME TOO,TO MUCH WORK FOR LITTLE THE SAVE
Beautifully done video. Thanks for showing us how you do this. "Good things come to those who wait."
small footprint thank you, and yes, it’s well worth the wait!
I am glad I ever got to see this wonderful process.. thankyou 💕💕
Love your choice of music and great vid as well.
Thank you so much, glad you enjoyed it
Worth watching. Never knew it was such a journey before consuming 😀😀
Glad you enjoyed it--yes quite a journey!
Thank you so much for capturing every detail in every stage 🥰
A true respect for your time and passion!
Thanks so much for your kind words!!
What a GR8 job/pics you did presenting this in the “Description”! Thank You for Sharing Your Work with us!!!!! 🍃🌻🌾🌿🌺
This is so cool! Thank you for sharing the full 14 month process. Amazing!
" Time has passed and winter turned into spring".. where dat supermarket at
You'll have to know how to latch your velcro sneakers to be able to get to the supermarket...
@@gregjones3660 - Hahahahahahahahahahahahaha! FUNNY! 😂😂😂 😂😂😂 😂😂😂 😂😂😂
My heart broke when she kept the block under the tap after weeks of drying it
I wonder if rubbing it with soju would have been better?
And that's when I decided I wouldn't make it at home.
me tooo
its only the from out side
Wow, so beautiful. Thank you for sharing. One day I will try it myself.
Okay, I think I'll just buy mine. I don't have enough patience to ferment something for months at a time. I truly admire you for doing this.
RUclips: Hey remember on Friday, you were thinking to yourself “how is soy sauce made?”
-Canon in D starts playing
Me, crying: “I do”
Hand to God, same thing happened to me 😀
Pepperidge Farm remembers lol
But yes love the song! I knew what it was right off. 😁
me too
🤣
Thank you for sharing. Its a lovely video with such soothing music. It was like a meditation of sorts, watching this. I really appreciate your patience and the effort it took to film the process.
I'm so glad you like both the video and music--thank you for your kind words!
What an amazing process. This is how all food should be made with true love thank you for your time and effort.
Oh my gosh, this video is so beautiful. Who would of known watching a video making soya sauce would be so serene.
This channel deserves 1 millions subscribers, truly a fascinating compilation just for 14 months climax...
Thank you so much for the encouragement. I have so many ideas about future videos I will be presenting--it's becoming my passion:)
My favorite song while making soy sauce.... EXCELLENT! What an amazing journey! I always knew it was a process but never knew the extent of it! You made liquid gold! Thank you for sharing!
I'm so glad you enjoyed! I still like watching it too as it is quite a journey:)
After I have successfully learned from you how to make ACV, now this will be the next project. Wonderful video. Thank you!
What a beauty. The delicacy, the dedication and the atmosphere. Very, very good.
I will NEVER think of a humble bottle of soy sauce in the same way again. Those were bottles of pure liquid love. Fascinating. Thank you for taking the time to make this video.
Thank you very much for the kind words, you are so welcome!
Thank you for this amazing video. I've always maintained that the key to good cooking is patience. You proved my point and took my patience up a notch! Very well done. A few more videos, and I'll be your fan!
Thank you very much for the kind words. It feels good to have my patience pay off and be noticed!
Your videos make me feel good. They are crafted with elegance and care for food handling and this is important to me. I will try your recipes.
Watching this again to try to recreate. This is so precious, it looks so delicious that i HAVE to give it a try!
Wow i never would have guessed it takes this long! Thank you so much for sharing. Fantastic video
Yes it's quite an endeavor, but mostly a lot of waiting. . . you are very welcome, and thank you for the kind words!
This is very involved, very interesting to watch ! Thank you! You have the patience of a monk!
Thank you very much for all the kind words!
My daughter was born the day u started this :) she turned 4 this last December ❤️
Wow, I really appreciate you filming this whole process. I was thinking, "I can do this!" Thank you!
A beautifully made video clip! Not only did I learn something about how to make soy sauce. But I enjoyed listening to the music as well. Keep up the good work!
so glad you liked it, including the music! Thank you very much!!
This video is so therapeutic! I can't believe. So beautifully made. Today I promised myself that one day I will begin to make soy sauce. ❤️😍 Kudos to you for recording the entire process so beautifully.
Thank you so much for you kind words. I hope you make it soon. I've learned so much from making this soy sauce.
Amazing level of patience. Thanks for the video. Great, things come to those who wait! Thank you for the lesson soy sauce
Uau good! Thanks. So much art. And dedication and good taste and generosity. A work of art.
What a beautiful video! Thank you so much for sharing this with us 😊
I'm so glad you liked it! I am very happy with the video and really enjoyed making it too--especially since it came out with such a great flavor.
Amazing to see the process and patience !!
Thank you so much for watching!
Thank you for sharing.
Marvelous.
I will do it.
So beautifully done. Not for an ordinary home cooking process. Enjoyed watching.