Dividing soybean paste(doenjang) and soysauce.

In March,11th, I posted how to make soysauce and bean paste.
http://mykoreanfoodrecipes.blogspot.kr/2016/03/how-to-make-soy-sauce-and-soybean.html
In this post, I wrote "After 45~60days, I will divide soybean block and brine."
After 50 days from then, I divided soybean block and brine as below.

This is photo of 50 days, just started dividing. I pulled out oak charcoal and dried redpepper.

In large bowl, I knead and mix bean block as above, and put it back to pottery as below.

I covered them with dry kelp and  put pottery in sunny pot with special lid. Traditionally, people use white cotton cloth for covering, but nowadays we can by special lid(glass) in online mall.

In case of brine we need to filter it with cloth as below.

After filtering with cloth, boil it for 20 minutes. Cooling down soysauce(from now I can call this soysauce) and put it in pottery and preserve.