What traditional brewing method does San Kwan Loong use?

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San Kwan Loong Soy Sauce Factory Utilises Traditional Natural Fermentation

San Kwan Loong Soy Sauce Factory employs a traditional natural fermentation method to produce its soy sauce. This time-honoured process, which has been practiced for nearly a century, involves allowing a mixture of boiled and floured imported soybeans to ferment naturally under the sun for three to four months. The method was originally brought from China by the mother of the current owners, continuing a family legacy in Penang.
Natural Fermentation Under the Sun

The core of San Kwan Loong's production lies in its natural fermentation process. Imported soybeans are boiled, then cooled and mixed with flour. This mixture is subsequently exposed to sunlight to initiate fermentation. The duration of this stage is weather-dependent, typically ranging from three to four months.
Brewed with Patience and Natural Ingredients

Following the initial fermentation, salt water is introduced to the mixture. It is then allowed to brew naturally until the desired rich, dark colour is achieved. This deliberate, unhurried approach distinguishes their soy sauce from mass-produced alternatives, emphasising the quality derived from natural processes.
A Century-Old Craft Preserved

This specific natural fermentation technique was established in Penang almost 100 years ago when the Kam family's mother brought the method from China. Her sons, Kam Kam Yoon and Kam Pak Yuen, continue to operate the San Kwan Loong Soy Sauce Factory using this same method, ensuring the preservation of this traditional craft.
From Fermentation to Bottling

Once the soy sauce has developed its characteristic colour and flavour through natural brewing, it undergoes extraction. The liquid is then sterilised and bottled, ready for distribution to consumers, local eateries, and hawker stalls. This meticulous, multi-stage process ensures the final product reflects the family's commitment to traditional soy sauce production.

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What traditional brewing method does San Kwan Loong use?

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