Soy Sauce Recipe
Make Soy Sauce Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Soak and Cook Soybeans
Start by soaking the soybeans in water overnight to soften them. Drain and rinse the soybeans, then place them in a pot with fresh water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until tender.
- 2
Prepare Wheat
While the soybeans are cooking, toast the wheat in a dry skillet over medium heat until it’s golden brown. Allow it to cool, then grind into a coarse flour using a blender or food processor.
- 3
Mix Soybeans and Wheat
Once the soybeans are cooked and tender, mash them into a paste. In a large mixing bowl, combine the mashed soybeans, toasted wheat flour, and 0.5 cup of salt. Mix well to incorporate all ingredients.
- 4
Inoculate with Koji Mold
Sprinkle the koji mold over the soybean and wheat mixture, and mix thoroughly to ensure even distribution. If using a fermentation starter, add it now.
- 5
Add Water
Gradually add 4 cups of water to the mixture, stirring until you achieve a thick, paste-like consistency.
Fermentation
- 6
Transfer to Fermentation Container
Transfer the mixture into a clean glass or ceramic container, ensuring there is enough space at the top for gas expansion during fermentation.
- 7
Cover and Ferment
Cover the container with a cheesecloth or breathable fabric to allow air flow. Place it in a warm, dark area (around 75°F to 85°F) for about 6 months. Stir the mixture every couple of weeks to promote even fermentation.
- 8
Taste and Adjust
After 6 months, taste the mixture. If it’s too salty, you can dilute it with a little water. If it’s not fermented enough, allow it to ferment longer.
- 9
Strain the Soy Sauce
Once the desired flavor is achieved, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle, discarding the solids.
- 10
Bottle and Store
Transfer the strained soy sauce into sterilized bottles, seal tightly, and store in the refrigerator. Use within 6 months for best flavor.
