How to Make Soy Sauce
Finely chop the cooked soybeans that have been removed from their pods., Transfer the soybean 'paste' to a large mixing bowl., Knead the mixture well., Cut the log into 1/4 inch / 6.2mm thick slices., Grow some mold., Now comes the fun part., Mix...
Step-by-Step Guide
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Step 1: Finely chop the cooked soybeans that have been removed from their pods.
You can chop with a knife, but using a food processor is much easier. , Add flour, and mix until combined., Turn it out onto a flat surface and form it into a log shape., A serrated knife will make this easier., Moisten paper towels with water.
Lay them all out flat.
Layer the 'dough disks' 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. , 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., Add all of the disks, and cover the pot loosely with plastic wrap., 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. , When the dissolving is completed, strain the liquid through cheesecloth into a 'easy to pour' container, like a large measuring cup., It's now ready to serve.
Add a label with name, date, and bragging rights. -
Step 2: Transfer the soybean 'paste' to a large mixing bowl.
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Step 3: Knead the mixture well.
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Step 4: Cut the log into 1/4 inch / 6.2mm thick slices.
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Step 5: Grow some mold.
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Step 6: Now comes the fun part.
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Step 7: Mix the salt and water in the large pot.
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Step 8: Allow the mixture to ferment.
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Step 9: Strain.
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Step 10: Transfer to bottles.
Detailed Guide
You can chop with a knife, but using a food processor is much easier. , Add flour, and mix until combined., Turn it out onto a flat surface and form it into a log shape., A serrated knife will make this easier., Moisten paper towels with water.
Lay them all out flat.
Layer the 'dough disks' 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. , 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., Add all of the disks, and cover the pot loosely with plastic wrap., 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. , When the dissolving is completed, strain the liquid through cheesecloth into a 'easy to pour' container, like a large measuring cup., It's now ready to serve.
Add a label with name, date, and bragging rights.
About the Author
Daniel Kelly
Daniel Kelly has dedicated 7 years to mastering non profit. As a content creator, Daniel focuses on providing actionable tips and step-by-step guides.
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