Increased step of soaking Buseoktae in water for 1 to 3 hours and then boiling it for 1 to 3 hours; Meju molding step of putting the boiled buseoktae into a molding machine; Meju drying step of drying the molded meju; A fermentation step of fermenting the meju at a temperature of 40 to 50° C. for 30 to 40 days; 10-15% brine preparation step by adding salt to the hot water extract of mistletoe; Putting lacquer at the bottom of the container and adding the meju and brine; And it provides a method for producing a pumice taejang comprising the step of aging for 55 to 60 days.
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