SOY SAUCE (CHINA)




  • 0,99 lbs soybeans (roasted and peeled)
  • 0,99 lbs wheat (coarsely ground )
  • 135,26 oz of water
  • 1,98 lbs of salt
  • 1 tablespoon of sugar
  • Starter culture (optional, for example: Aspergillus oryzae or Lactobacillus)


Put the roasted soybeans and wheat in a large bowl and mix well. This mixture will be used in the fermentation process called “koji”.
Optionally add starter culture and mix well. The starter culture helps to initiate and speed up the fermentation process.
Pour 4 liters of water into a large glass jar or ceramic container and add 1,98 lbs of salt. Let the salt dissolve completely in the water.
Add the soybean and wheat mixture to the brine. Mix well with a coarse wooden spoon or spatula.
Cover the container with a thin cloth and secure it with a rubber band. This will keep insects and dust from entering while allowing it to breathe.
Store the mixture at room temperature (approximately 77-86°F) and stir once daily. The fermentation process can take from 6 months to 1 year.
When the fermentation process is complete, strain the mixture and separate the liquid to obtain the soy sauce. Discard solids or save for other purposes (for example, they can be used to make miso).
Pour the resulting soy sauce into glass bottles and store in the refrigerator. Soy sauce can last several years in the refrigerator.
Note: Homemade soy sauce may have a cloudier and thicker consistency than commercial products. You can optionally strain the soy sauce or use a straining bag for a clearer result.

ENJOY YOUR MEAL
 

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