Ganjang (Soy Sauce)

We put Mejoo in a salty water extracted its salt water for over one year, and had the Mejoo fermented for about 40~50 days while adding charcoals, Taeyangcho, and jujubes. Then, we boiled the Mejoo in a cauldron for over six hours, and re-fermented the Mejoo in a jar for over three years.