How to make soy sauce? Soy sauce recipe

Soy sauce is widely used in Japanese, Chinese, Korean, and Southeast Asian cuisines.

It is preferred both as a marinade and as a sauce in many dishes such as sushi, sashimi, teriyaki, dumplings, and noodles.

The nutritional value of soy sauce can vary depending on the brand and production method.

However, the approximate nutritional values for a 100-milliliter serving of typical soy sauce are as follows:

Nutritional Value of Soy Sauce

Calories: 60 – 90 kcal

Protein: 5 – 10 g

Carbohydrates: 5 – 10 g (including sugars)

Fat: 0 g

Fiber: 0 g

Sodium: 5,000 – 7,000 mg

SOY SAUCE INGREDIENTS

• 450 g soybeans (roasted and peeled)
• 450 g wheat (coarsely ground or wheat germ)
• 4 liters of water
• 900 g salt
• 1 tablespoon of sugar
• Starter culture

HOW TO MAKE SOY SAUCE?

• Place the roasted soybeans and wheat in a large container and mix well. This mixture will be used in the fermentation process called “koji.”
• Optionally, add a starter culture and mix thoroughly. The starter culture helps to initiate and accelerate the fermentation process.
• Pour 4 liters of water into a large glass jar or ceramic container and add 900 g of salt. Ensure the salt is completely dissolved in the water.
• Add the soybean and wheat mixture to the brine. Mix well in the container using a wooden spoon or spatula.
• Cover the top of the container with a thin cloth and secure it with a rubber band. This will allow it to breathe while preventing insects and dust from entering.
• Store the mixture at room temperature (approximately 25-30°C) and stir it once every day. The fermentation process can take between 6 months and 1 year.
• When the fermentation process is complete, strain the mixture and separate the liquid to obtain the soy sauce. Discard the solids or save them for other purposes (for example, they can be used in making miso).
• Pour the resulting soy sauce into glass bottles and store in the refrigerator. Soy sauce can last for several years in the refrigerator.
• Pour 4 liters of water into a large glass jar or ceramic container and add 900 g of salt. Ensure the salt is completely dissolved in the water.
• Add the soybean and wheat mixture to the brine. Mix well in the container using a wooden spoon or spatula.
• Cover the top of the container with a thin cloth and secure it with a rubber band. This will allow it to breathe while preventing insects and dust from entering.
• Store the mixture at room temperature (approximately 25-30°C) and stir it once every day. The fermentation process can take between 6 months and 1 year.
• When the fermentation process is complete, strain the mixture and separate the liquid to obtain the soy sauce. Discard the solids or save them for other purposes.
• Pour the resulting soy sauce into glass bottles and store in the refrigerator.
• Soy sauce can last for several years in the refrigerator.