How long does traditional soy sauce fermentation take at San Kwan Loong?

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Traditional Soy Sauce Fermentation at San Kwan Loong Takes Three to Four Months

At San Kwan Loong, the traditional soy sauce fermentation process requires between three and four months to complete for each batch. This extended period is primarily influenced by weather conditions, with precipitation necessitating longer fermentation times.
Dependence on Weather Patterns

The natural fermentation method employed at San Kwan Loong is significantly affected by the prevailing weather. During periods of rain, the containers holding the fermenting soybeans must be covered. This protective measure prolongs the fermentation process until more favourable conditions return.
The Natural Fermentation Process

The production begins with imported soybeans, which are first boiled and then cooled. Following this, flour is added, and the mixture is left to ferment naturally under the sun. This sun-based fermentation is a core element of the factory's century-old practice, distinguishing it from modern, accelerated methods.
Development of Flavour and Colour

After the initial fermentation, salt water is introduced to the mixture. The brew then continues to mature naturally until it achieves its characteristic rich, dark colour and develops its distinct flavour profile. This patient approach is fundamental to the quality of the traditional soy sauce produced.

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How long does traditional soy sauce fermentation take at San Kwan Loong?

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