Ibmollieeeeee's comments

"I'd imagine it works like sourdough starter, kombucha, kefir, and other fermented foods. When you make a new batch, you have to take a little bit of your already fermented batch and add it into the new one. It gives the fermentation process a kick start. But maangchi I do have a question about this. Aren't you basically pasteurizing the soy sauce by boiling it? Probiotic bacteria don't live thru the heating process.. therefore any nutritious benefits of the soy sauce are then destroyed. "
in Soup soy sauce (Guk-ganjang) — Jan/18