Soak 600 grams whole dry soybeans in ample water overnight till bubbles appear on top of the water. Remove loose soy bean hulls with whisk in breadmaker, rinse loose hulls away. Cook the beans till soft, 6 hours. To see if soy bean is ready, it purees when pressed between thumb and finger. Drain and cool.

Roast 600 grams wheat berries in dry cast iron skillet or wok till kernels pop and roast is dark brown, keep stirring, about ten minutes. Cool. Grind to coarse flour in grain mill or food processor.

Make Koji fermentation discs. Puree 1/2 cup of cooked soy beans in food processor. Mix with 1/2 cup of coarse ground roasted wheat kernel flour and 1/2 cup water till you have a paste. Scoop 8 Tbs of paste on wet paper towel, press flat into discs. Wrap in plastic, put in pantry, let mold 7 days till covered in white molds. Unwrap, lay on baking sheet in full sun till dry. Pulverize. This is your natural koji. You can also buy Koji on amazon. ($16)

Mix soybeans and cracked, roasted wheat berries. When cool, add teaspoon koji spores or cup of ground koji discs. Mix well. Spread in flat glass baking dish. Cover with plastic wrap. Place in 90F degree oven. Crack ovendoor open if temperature rises above 100F degrees. Incubate a few days till covered in white mold.

Mix 250 grams seasalt with 2 liters water, boil and cool. Taste to see if you like more salt. Pour in glass fermentation container with tight lid. Add soy bean-wheatberry mix when white growth occurs. Cover airtight, put in sunny warm window to ferment 3 months. When weather cools, move to pantry to ferment another three months. Taste, it gets stronger if fermented longer. Filter through cheesecloth, bottle in four pint bottles for the year. Enjoy.