“Homemade Soy Sauce : Craft Your Own Umami Delight!”

Ingredients:

• 1 cup soybeans (dried)
• 2 cups wheat flour
• 1/4 cup salt
• 1/4 teaspoon koji starter (Aspergillus oryzae, optional but recommended)
• 4 cups water
• 1/4 cup vinegar (optional, for added acidity)

Instructions:

1. Prepare the Soybeans:

• Rinse the soybeans and soak them in water for 12-24 hours until they are plump.

1. Cook the Soybeans:

• Drain the soybeans and place them in a pot with fresh water. Boil for about 2 hours until they are soft. Drain and let cool.

1. Make the Dough:

• In a large bowl, combine the cooled soybeans and wheat flour. Mix thoroughly until a dough forms.

1. Inoculate with Koji (Optional):

• If using koji, sprinkle it over the dough and mix well. This step helps in fermentation.

1. Ferment:

• Shape the dough into a large ball and place it in a clean container. Cover it with a cloth and let it ferment at room temperature for about 2-3 days.

1. Brine Solution:

• In a separate pot, mix salt and water (4 cups) until dissolved. Bring to a boil, then let it cool.

1. Combine and Ferment Again:

• After the dough has fermented, crumble it into a large jar and pour the cooled brine over it. Ensure the mixture is submerged. Seal the jar and let it ferment for 6 months to 1 year in a cool, dark place.

1. Strain and Bottle:

• After fermentation, strain the liquid through a fine mesh or cheesecloth into a clean bottle. Store in the refrigerator.

Tips for Homemade Soy Sauce:

• Fermentation Time: The longer you let it ferment, the richer the flavor will be.
• Cleanliness: Ensure all utensils and containers are sanitized to prevent unwanted bacteria.
• Usage: Use your homemade soy sauce in marinades, stir-fries, and as a condiment.

Note:

Homemade soy sauce can be complex and time-consuming. Many prefer to purchase it for convenience, but this recipe offers a unique experience if you’re interested in fermentation!

Enjoy!

Craft your own unique flavor with this homemade soy sauce!