他用的是台灣生產的生辣椒，沒用從中国進口的辣椒粉，當然就沒有原料的疑慮啊！

Yummy yummy

It's fermenting. The chili paste is seasoned heavily with salt and likely is undergoing lactobacillus fermentation. The soybean is fermenting with aspergillus/ koji fungus. Both break down and generate more flavor in these different fermentation processes and then get combined

I've often wondered the same thing. It seems that with quite a few of these production methods that things are done outside. I could hear birds and thought one overhead dropping could destroy a whole tank. I assume it's cost, as a covered warehouse could do the same job whilst greatly reducing foreign materials entering the process. I'm guessing there's just different food standards as well. But hey, I think when you look at food production closer you which realise it's all pretty disgusting and that at least with these vids, it's still pretty much whole foods and not the Frankenstein foods that's created in most 'western' factories.

@@ProfCockington 1. It takes sunshine to maintain optimal temperatures for fermentation. 2. It takes natural wind to blow away the CO2 produced during fermentation. 1+2 is what is called natural fermentation.

​@@ProfCockington. Well they do keep the jars mostly covered... But as other posters have mentioned, the tropical heat aids fermentation. Aside from maybe to help with the mechanical processing, there's no real say speed up fermentation, so you got to put the stuff somewhere. Plus, having grown up in Taiwan for a time, it's an island that is mostly mountain range and holds only a small sliver of livable land, with very little space for warehouses, hence rooftop use like on the video.

It doesn’t really cost much to add factory space and temperature control. Taiwanese people are more at ease with traditional methods, so it would be better to add traditional methods to product labels for sale.

應該是泡熱水殺菌，像罐頭一樣

@@matthewlau609 感謝解答