Highlights The Fermentation Master Ki Soondo’s Traditional Ganjang (soy sauce) is made of only three natural ingredients - beans, bamboo salt, and water. This will add depth to your Korean cuisine. Ingredients: Soybeans, Roasted Bamboo Salt, Water Storage Method: Store in a cool and dry place, away from direct sunlight. Description The Fermentation Master Ki Soondo's Traditional Doenjang is crafted with utmost sincerity, using only three ingredients - soybeans, bamboo salt, and water. Soybeans are from local towns such as Muan, Goheung and Damyang. Bamboo salt is made by burning 3-year-sun dried sea salt. Water is from the Walbong Mountain. The soybean block (meju) that she makes is fermented in a loess room. Then she makes bamboo salt at her family furnace by burning the Damyang bamboo and 3-year sun dried sea salt from the Yellow Sea. The soybean block is fermented with the bamboo salt and water for a year or two.