Prepare a beef soup pot, a long spatula, a flat spatula, a potato crusher, a rectangular square bowl, and a rice straw hem. (I bought the rice straw on the Internet. Float the fermented soybean lump using the grass bacteria of the rice straw.)

Trim 5 heads of soybeans.
Remove the spoiled ones and divide them into three equal parts, wash the beans to be soaked in water first, put them in a soup pot, pour 5L of bottled water, and soak them for more than 6 hours.
(The pot should be 1/2 when the water is poured to prevent boiling over.)

Boil the soaked soybeans over high heat. Bubbles can overflow in about 20 to 30 minutes, so you should wait next to the fire and open the lid quickly.
When it boils, the lid opens over medium heat (prevention of overflow) and boils it slightly thick.
It takes more than 3 hours.
Be careful not to overflow in the beginning and not to burn in the second half
The beans turn brown
If you rub it with your hands and it's crushed, it's all boiled.
The savory smell of fermented soybean lump

When the temperature of the boiled beans reaches about 70 degrees, crush the potato mashing tool.
If you press it for about 15 minutes, it will crush moderately.
(Mash until there is a little bit of half a loaf so that it does not become completely powder. So that it ferments well between the fermented soybeans^^)

Use a rectangular square glass bowl as a fermented soybean lump.
First, put the crushed soybean on the plastic and put it in. Cover a sheet of plastic, turn it upside down, take it out of the mold, and trim the edges.

Spread the straw and dry it. Change the top and bottom so that the outside dries well and dry it for 3-4 days.

When it's dry, tie it with a rope and hang it on the front veranda laundry line with good sunlight for a month to get the first fermentation.

The second fermentation is performed so that the herb bacteria between the outside of the fermented soybean lump, which is well dried to the inside, can grow well into the fermented soybean lump.
Put the well-dried fermented soybean lump in the box one by one.
Set the temperature of the electric pad or electric cushion to about 3 degrees (about 30 degrees), place the dried fermented soybean lump in the box and cover it with a blanket.
The second fermentation will take place in about 10 days.
(In the first fermentation process, it needs to be dried well to prevent rot~h)
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If you make soy sauce at home in the first month of the lunar calendar, the probability of failure decreases
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Meju 2nd Fermentation Reference Video
https://youtu.be/gn5YqK6knAw
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I'm drying the fermented soybean lump right now, so I'm going to post a video with reference.