After several days of brewing and sunning, there was already a vat of soy sauce ready for consumption.
Good soy sauce, at the very least, requires a year of brewing, or even longer. Nian Shutong had prepared fifteen large vats to make this type of high-quality soy sauce.
Additionally, she had prepared another five large vats for making soy sauce that could be consumed after just a few days. Although the flavor would definitely not match the former, it was certainly better than having none.
In just a few days, the small wooden house had already changed its appearance.
Centered around the small wooden house, a long room stretched behind it, within which neatly arranged large vats, rectangular maltose seedlings, a gigantic stone mill, as well as blocks of fermented soybean were stored.
The kitchen area had been expanded once more, housing five large pots and several smaller ones.
