Soy Sauce-traditional and Instant version

All these while I have been wondering how the soy sauce factories are able to produce so much soy sauce because my understanding about soy sauce production is through slow fermentation processes. It takes months, and you need many big urns for soy sauce fermentation. I think I got my assumption from the old Chinese movies, where households put the urns at their backyard.

In fact, there are traditional method of producing soy sauce in China and Taiwan. I am not so certain about Malaysia. I have been naive. Now, I can only jump into conclusion that for any soy sauce that I can easily buy from the stores be it in sundry shops or supermarket or hypermarket, they must be instant version so that mass production is possible.

Time to make a change in my choice for soy sauce as it is one of the main ingredient in my kitchen, and it is not supposed to cause any harm to my health, because it is fermented.