Making Korean fermented soy sauce step 2

Okay, let's take our soy sauce. It's been in here for about a month now. A couple of times I've come out and I've scraped the mold off the top, and I did that again today. When I did it again today, I took everything out except for the Meiju blocks. I'm going to take those out now, and what I'm going to do is I'm going to strain those out. Let's hope these don't break up. These are very soft. They're basically ready to fall apart. Abby, no, no. Now I want this to kind of drip a little bit. This one looks pretty good, so what we're going to do, we're going to put it in this bowl. Now this one is trying to break. Now any mold, I'm going to scrape any mold off of these things. All right, so now what we do, we basically break everything up and we're going to mash it, and we're going to make a paste out of it. All right, now what we're doing here is we're going to take some of the liquid out of here, and because this mixture is dry, we're going to add some of this liquid from the Tejon pot into it to help make a paste. All right, so now we've got it kind of mashed up. We added some more water again. Basically, it'll come together and make a brick. What we're going to do is we're going to be putting it into the jars. We'll mash it down as we go to keep any air pockets out. All right, so now I got the Tejon in the jar, and what we're going to do, we're going to put some salt in here, and we're going to make sure we got a good salt layer on top. That ought to work. All right, now our jars, we put tops on them, get a nice salt layer, and we're going to let them sit out here. We're going to let them sit out here in the sun for another month or so. Now we're going to go ahead and we're going to strain the liquid coming out of here, because this is going to be our soy sauce. Okay, so we need to boil our soy sauce. Crank up the heat on this a little bit. We'll bring it up to a boil. Okay, so what I did here is I brought the pot up to boil. It's been boiling for about 10 minutes or a little more, so we'll go ahead and turn this off. Now one thing I did do is as any foam built up on it, I skimmed that off, because you don't want that in the soy sauce. Anyway, we're going to let this cool down, and we'll be back with you here in a little bit. Okay, so the soy sauce has cooled down, and what we're going to do is we're going to put it back in the pot. If I had a smaller one, I would do that, but if I had a smaller one, actually I need two, I'd like to have one for the soy sauce and one for the daejang, or the Korean miso. Abby, no. We're going to pour this in here, and that last little bit there in the bottom, we're not going to put that in. Now what we're going to do is we're going to leave this out here in the sun for about another month, and then we'll move it back in on the porch. Abby, no, and then we'll just let it keep aging, and then in about a month from now, we can start to use it.