In oriental cuisine the soy sauce it has been used as a condiment for hundreds of years. We now have packaged soy sauce, produced on an industrial level, but you can still experiment with the homemade preparation of this ingredient.
Making soy sauce at home can take quite a while and take weeks, if not months, of waiting. In fact, soy sauce derives from a process of soy itself in water and salt that cannot take place immediately and that can take up to six months.
If you want to try making soy sauce at home, here it is the ingredients and the procedure to experience.
Ingredients
450 grams of cooked soy beans
350 grams of wheat flour
200 gr of salt
3,7 liters of water
Method
1) Blend the cooked soy beans, preferably with a food processor.
2) Pour the mixture into a large bowl, add the flour and mix until a homogeneous mixture is obtained
3) Work the dough well on a flat surface, until you get an elongated shape.
4) Slice the dough to obtain discs with a thickness of about half a centimeter.
5) Moisten some napkins e create a series of layers with discs of dough and moistened napkins. Start and end with a layer of napkins.
6) Wrap everything with cling film. Put the obtained on a tray lined with a sheet of baking paper and let it rest in a quiet corner of the house for at least a week.
7) After the standing time has elapsed, open the wrapper created with cling film and napkins and place the dough discs on a baking sheet lined with baking paper. Allow the discs to dry until they have turned a brown color.
8) Now you will have to prepare everything for fermentation in water. In a large pot, pour the water and salt in the indicated quantities and add the soy and flour discs. Cover the pot with cling film. Let it brew and mix once a day with a wooden spoon. The wait could be long, be patient. It is considered normal for rather strong odors to be released during the rest times of the preparation.
9) You will know that the process will be complete when all the discs have dissolved in the water.
10) Strain the liquid obtained through cheesecloth and pour it into a jug, then bottle your homemade soy sauce. You can use it as a condiment and store in the refrigerator. The salt will act as a natural preservative.
And making soy sauce at home also allows us to avoid buying products tested on animals!
: Unworled
Read also:
KIKKOMAN: CRUEL EXPERIMENTS ON ANIMALS TO MAKE SOY SAUCE (PETITION)
FOOD ALERT: KIKKOMAN WITHDRAW SOY SAUCE DUE TO EXPIRY DATE ERROR
VEGETARIAN RECIPES: 15 EASY DISHES, FROM STARTER TO DESSERT
