Generally, a pound of beans is served with ten pounds of water and 0.6-0.8 salt. It can also be said that the amount of salt is 6-8% of the total weight of soybeans.

Those with light salinity should be fermented in the shade, and those with strong salinity can be fermented in a higher temperature. The soy sauce needs to be fermented, and the salinity is higher, so it doesn't like to go bad. When you eat it, dilute it, and the taste will be light, otherwise it will be too salty and not delicious.

Soy sauce, also known as yellow sauce, is a salty and delicious condiment made from soybeans and flour through cooking, koji-making and fermentation. Soy sauce is one of the essential condiments for northern dining tables.