Mon. Jul 22nd, 2024

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows locals surrounded by rows of pots as they prepare bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows a worker surrounded by rows of pots as she prepares bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows a worker surrounded by rows of pots as she prepares bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

An undated photo shows a worker surrounded by rows of pots as she prepares bright green ingredients to make soy sauce at Cu Da Ancient Village in Vietnam. /CFP

In some parts of Vietnam, people are still used to making soy sauce the traditional way. Locals soak and boil rice before it is left for two days to turn yellow with fungus, where they then mix it with soybeans, salt and water. The pots are then filled with the mixture and covered, where they are left to sit for two to three months until the fermentation process is complete.

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