Homemade Soy Sauce Recipe

Making soy sauce at home requires patience and precision, as it involves fermentation. Here’s a simplified method to create soy sauce using traditional ingredients. The process will take several months, but the result will be worth it.

Ingredients:

• Soybeans: 2 cups
• Wheat flour: 1 cup (roasted and ground)
• Salt: 2 cups
• Water: 10 cups
• Koji starter: 1 teaspoon (available at specialty stores or online)

Equipment:

• Large pot
• Blender or food processor
• Cheesecloth or fine strainer
• Fermentation jar or crock
• Weight or fermentation weight
• Sterile jars for storage

Instructions:

1. Prepare the Soybeans:

1. Soak the soybeans in water overnight (8-12 hours).
2. Drain and cook the soybeans in fresh water until soft (about 1-2 hours).
3. Blend or mash the cooked soybeans into a smooth paste.

2. Mix with Wheat Flour:

1. Roast the wheat flour in a dry pan until golden brown and aromatic.
2. Combine the soybean paste with the roasted wheat flour.
3. Mix thoroughly to form a dough-like consistency.

3. Introduce the Koji Mold:

1. Spread the soybean-wheat mixture thinly on a tray or clean surface.
2. Sprinkle the koji starter evenly over the mixture and gently mix it in.
3. Cover with a clean cloth and keep the mixture in a warm place (80°F-90°F / 27°C-32°C) for 2-3 days. Stir daily to prevent mold from clumping.

4. Prepare the Brine:

1. Dissolve the salt in the water to create a strong brine solution.
2. Allow the brine to cool completely.

5. Fermentation:

1. Place the inoculated soybean mixture into a fermentation jar or crock.
2. Pour the brine over the mixture until fully submerged.
3. Place a weight on top to keep the mixture submerged in the brine.
4. Cover the jar with a breathable cloth or loose-fitting lid to allow airflow.
5. Store the jar in a cool, dark place (60°F-75°F / 15°C-24°C).

6. Ferment for 6-12 Months:

1. Stir the mixture every few weeks to distribute the mold and flavors.
2. Over time, the mixture will darken, and a rich soy sauce aroma will develop.

7. Strain and Bottle:

1. After fermentation, strain the liquid through cheesecloth or a fine strainer.
2. Squeeze out as much liquid as possible from the solids.
3. Transfer the liquid to sterilized jars or bottles.

8. Age and Use:

1. For a deeper flavor, allow the soy sauce to age in a cool place for a few weeks or months before using.
2. Use your homemade soy sauce as a condiment or cooking ingredient.

Notes:

• Safety: Ensure all equipment is clean and sterile to prevent contamination.
• Patience: The longer the fermentation and aging, the richer the flavor.
• Storage: Keep in a sealed container in the fridge for longer shelf life.