One of the most popular condiments in the world is soy sauce, and it has been used to flavor food for over 2000 years.The final result of making your own soy sauce is a delicious, complex flavor you will be proud to serve your family and friends.
Step 1: You should wash and sort 4 cups of beans.
You can get soy at some grocery stores, but you may need to go to a store that sells Asian produce.Before you soak them, make sure you remove the soybeans from their Pods.If your market distinguishes between mature beans and younger beans, use the older beans.If you want to wash the soybeans, place them in a strainer and rinse them under cold water.Pick out any beans that are discolored.
Step 2: Take the soybeans overnight.
If you want to cover the soybeans, place them in a large pot and fill it with water.It will take about 5 quarts of water.Add fresh water to the pot after draining the soybeans.
Step 3: You can boil the soybeans for 4-5 hours.
You should be able to mash the soybeans with your fingers when they're done cooking.If you want to cook the soybeans more quickly, you can use a pressure cooker.Put the beans in the pressure cooker and add some water.When the pressure cooker starts to whistle, place it over high heat and reduce it.The soybeans should be cooked for 20 minutes.
Step 4: Put the soybeans into a paste.
Use a food processor, the back of a spoon, or a potato masher to mash the soybeans until they are a smooth consistency.
Step 5: Combine the wheat flour with the soybean paste.
The dough-like substance should be created by this.The mixture must be thoroughly blended before you canKnead it.
Step 6: You can add koji starter to your soybean mixture.
The flavor of soy sauce comes from the microbes Aspergillus oryzae.The mold was created by allowing the mixture to sit for a week.The koji starter can be purchased online or from some specialty health food stores.The amount of koji starter you should add depends on the brand.If your soybeans were still warm when you mixed them with the flour, make sure the mixture is cool before adding the starter.
Step 7: Transfer the koji mixture to a tray that's about 3 inches deep.
While the koji ferments, you will leave it in the tray.The mixture should be spread out so that it's no more than 2 inches deep.
Step 8: Use your fingers to raise the surface area.
Press down to make long rows.The furrows should be 2–3 inches apart and 2 inches deep.They should look like seeds being planted in a garden.
Step 9: In a warm, humid place, allow the koji mixture to rest for two days.
The cultures will be allowed to develop.You should be able to see the Aspergillusbacteria on the flour mixture.It should be green.After 2 days, ferment in a brine mixture.Pick a place where the koji won't be disturbed as it ferments.If you can handle the smell, place the tray in a kitchen cabinet or on top of the refrigerator.
Step 10: Dissolve 3 2 cups of salt in 1 gallon of water.
Put the salt into the water and stir it.As you ferment your koji, you should use a salt water brine.
Step 11: The koji should be mixed into the brine.
The jar has a tight lid.You will have room to stir your mixture if the jar holds 2 gallons of liquid.Put your brine over the koji and stir it with a spoon.The thick koji paste won't make it into the brine, but the soy and Aspergillus will.
Step 12: For the first week, stir the moromi once daily.
If you want to stir the moromi daily, keep it in a warm place with a stable temperature.As the koji ferments, keep it covered tightly when you aren't stirring it.
Step 13: For the next six to 12 months, stir the moromi once a week.
The ferment process allows the flavors to develop.For a deeper flavor, you might want to wait up to a year for your soy sauce to ferment.
Step 14: Once it's finished, strain the mixture.
You should strain your moromi mixture once you feel your flavors have developed enough.If you want to get all of the liquid out, place the solids in a press.The solids should be thrown away from this process.
Step 15: The soy sauce should be Pasteurized by heating it to 175 F.
If you want your soy sauce to stay at this temperature for 20 minutes, you need to heat it over high heat.After pressing the mixture, transfer the liquid to a heat-safe pot and use a candy thermometer to monitor the temperature.There is no harm in using pasteurization to make your soy sauce.
Step 16: If you want to serve soy sauce, bottle it.
You can store your soy sauce in a container with a tightly-closed lid.To make it easier to serve, you may want to put some of your soy sauce in a smaller container.The finished soy sauce can last up to 3 years if it's sealed and opened.