Homemade soy sauceSoy sauce has been used to flavor foods for over
two thousand years.[1] It's a very common ingredient in Asian
cuisine, and if you make Japanese, Chinese, or Korean food often,
it may be worthwhile to make your own soy sauce, rather than
buying it by the bottle, especially if you're concerned about the
origin of the ingredients. There isn't one single "definitive" soy
sauce recipe, and there are at least 20 known varieties from light
(saltier), and dark soy to soy sauce made with soy flour (as
here).[2] The recipe provided here is basic and straightforward.
Yet, while the ingredients are simple, beware, for making soy
sauce is both a long and somewhat smelly process! Nevertheless,
it's very gratifying to work on for 3-6 months, and then serve it
at your dinner table. Here's how to get started on a sauce that
you can call your own in just a few months time.
!! Ingredients !!
* 16 ounces / 453g of soybeans, (organic if desired) cooked until
they're crumbly
* 12 ounces / 340g of flour (all purpose, organic if desired)
* 8 ounces / 226g of salt
* 1 gallon / 3.7 litres of water
!! Steps !!
* Fresh soybeans - remove from the podsFinely chop the cooked
soybeans. You can do this with a knife, but using a food processor
is much easier.
* Transfer the soybean 'paste' to a large mixing bowl. Add the
flour, and mix until combined.
* Knead the mixture well. Turn it out onto a flat surface and form
it into a log shape.
* Cut the log into 1/4 inch / 62mm thick slices. A serrated knife
will make this easier.
Moisten some paper towels with water. Lay them all out flat.
* Layer the 'dough disks' in between the damp paper towels. Start
with a towel layer, and end with a towel layer.
* Wrap the stack of disks in plastic wrap. Make sure it's wrapped
tightly.
* Place the entire wrapped package on the baking sheet. Place it in
an inconspicuous area, and leave it until the whole thing is
completely saturated in mold. This can take a week or more.
* Now comes the fun part. Unwrap the whole package, and place the
disks, an inch or two (2 to 5cms) apart, on clean baking sheets.
Leave them to dry completely, until they turn brown. It is best to
leave them in direct sunlight if possible.
* Mix the salt and water in the large pot. Add all of the disks, and
cover the pot loosely with plastic wrap.
Allow the mixture to ferment. Stir it once a day with the wooden
spoon.
* When the disks are completely dissolved, the fermentation is
complete. This can take anywhere from a few weeks, to several
months.
* Strain. When the dissolving is completed, strain the liquid
through cheesecloth into a 'easy to pour' container, like a large
measuring cup.
Transfer to bottles. It's now ready to serve.
* Add a label with name, date, and bragging rights.
!! Video !!
!! Tips !!
* This soy sauce can be used anywhere you'd use store bought soy
sauce, so enjoy it often.
* Experiment. Try using different types of stock (vegetable, beef or
chicken) in place of the water for different flavors.
!! Warnings !!
* If you get bored easily, or you're impatient, this project might
not be the best for you. It can take up to six months to see the
finished product.
* If you can't handle your home having a bit of an unpleasant odor,
you might want to stick with the supermarket variety of soy sauce.
!! Things You\'ll Need !!
* Paper towels
* Plastic wrap
* A food processor
* Mixing bowl
* Serrated Knife
* Wooden spoon
* Large pot
* Two or three baking sheets
* Cheesecloth
* Bottles for storage
* An 'easy pour' container, like a measuring cup.
!! Related WikiHows !!
* How to Make Soy Yogurt
* How to Make Soy Chicken
* How to Make Soy Milk Chocolate Sauce
* How to Make Soy Patties
* How to Make Buttery Soy Noodles
!! Sources And Citations !!
!! Article Tools !!
* Read on wikiHow
*
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