Japanese food and Asian Cuisine is not complete without soy sauce. Although this versatile condiment takes about 6 months to ferment, it is relatively a very easy recipe to make.

Soy sauce home ferment

Soy Sauce recipe

Some Soybean, wheat, salt and koji is all it takes to make a wonderful soy sauce. A perfect ingredient for your Japanese and asian cruisine
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
fermentation 180 d
Total Time 180 d 1 hr
Course Side Dish
Cuisine asian, Japanese
Servings 5 bottle
Calories 5 kcal

Equipment

  • pressure cooker
  • glass fermenter with air tight lid.

Ingredients
  

  • 1200 g dry soybeans the white or beige type
  • 1200 g wheat grains.
  • 7.5 g aspergillus orzyae starter meant for shoyu Miso Koji is best

For the Brine

  • 825 g sea salt High sulphur salts (rock salt) produce better results
  • 3.5 liters water

Instructions
 

  • Soak the soyabean for 24 hours. Allow it to swell to twice its size before cooking.
  • Drain excess water and steam cook it for about 90 minutes (just have enough water so that it becomes soft rather than drying out). When it becomes soft and mushy, allow it to cool.
  • Roast the wheat in an oven or a pot till it becomes red and brittle. Put it in a grinder to make it coarsely broken wheat (daliya)
  • Mix the two and aloow it to cool to body temperature.
  • Sprinkle koji over it and place it in clean wide covered trays for koji to set in. Maintain temperature between 30-35 degree celcius (not too high that bacteria grows and not too low that mold cannot grow). Maintain temperature for 2 days.
  • Try to mix them every 3-4 hours (during the above 2 days) for the koji to get spread over the beans and to break the clumps. Once all the grains are covered with the white koji growth its time to trnasfer to brine.
  • Mix salt and water to make the brine and submerge all the bean in the solution. Cover it and set the mixture aside for 6 months in the basement.
  • After 6 months filter the solution. The solution will have the golden brown to orange color (not the characteristic black color)
  • Keep these bottles in sunlight for another 3-6 months. Filter if you see floating debris or sediement After a month or so the color will start darkening. Once the color and flavor suits you, you can move this condiment to the refrigrator and add it as a sauce to your Japanese food..

Notes

The mash or the filtered paste can also be used as a miso paste or soup thickener.

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Keyword fermented soy sauce, homemade sauce, simple fermented food

Ankur

21 years of experience in Home Brewing and author of Arishtam (India's first homebrew Guide Book).

This Post Has One Comment

  1. Ankur

    5 stars

    never knew it takes 6 months to make this

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