Soy sauce is probably something you are familiar with. This condiment is a salty, umami-packed flavor bomb that can be added to any dish from chili to barbecue sauce.
Soy sauce is a popular condiment that has been used to flavor food for more than 2000 years. Although it is difficult and smelly to make your own soy sauce, the end result is delicious and complex, which you will be proud to share with your loved ones. Have you ever wondered what is in soy sauce? How to make soy sauce? Let’s see.
What is Soy Sauce?
Soy sauce can be described as a brown liquid condiment that is made from fermenting soybeans, or by breaking down the soybeans with acid (hydrolyzing). This produces sugars and umami, which gives soy sauce its brown color. Modern-day production may include additional brown coloring.
Soy sauce, a thin, liquidy Asian condiment, is normally made from fermented soybeans. Soybeans are used to grow specific strains of fungus. The mixture of fermented soybeans and salt brine is then allowed to ferment.
There are many varieties of soy sauce, and not all modern-day soy sauces have been fermented. You can make your own soy sauce and add another unpasteurized fermented food item to your pantry. Most store-bought Soy Sauce will also be pasteurized. This is a great way to save money if you make a lot.
Soy sauce has a variety of flavors, including salt, sweetness, umami (savory), as well as a slightly bitter taste. Its balanced flavor profile makes it a great condiment. The umami is primarily detected as the sweet, salt, and sweetness, which masks the bitterness. Natural monosodium glutamate is formed when the free amino acids from hydrolyzation and fermentation are combined to create natural monosodium glucose (MSG). This is what gives umami flavor.
How to Make Soy Sauce
Soy sauce, an Asian condiment made from fermenting soybeans, has a rich and intense flavor. Soy sauce gives dishes such as noodles and curries a unique taste. It also gives them beautiful colors. Soybeans, water, wheat, and salt are the main ingredients of soy sauce.
1. Soak the Soybeans in Water.
Rinse the beans and then cover them with water in an airtight container or large glass jar. Remember that the soybeans will double in size once they absorb the water. Allow them to soak overnight or for 12-16 hours.
2. Drain, Cook & Mash
Before you move on to the next stage, the soaked soybeans must have doubled in size. The soybeans should be drained of any excess water before being cooked on medium heat for 4 to 5 hours. If you need the soybeans to be cooked quickly, you can use a pressure cooker.
If you are using a pressure cooker, add 1 cup of water to the soybeans. Cover the container with a lid. Cook the soybeans on high heat for 20 min. Once the beans are cooked, blend them into a smooth paste with a food processor.
3. Add Wheat Flour
For several minutes, brown the wheatberries in a skillet until they are golden brown. If you prefer, you can broil them in an oven. Spread them on a baking tray and stir every few minutes to avoid burning. Use a food processor or grain mill to grind the wheat coarsely. Each grain should be broken into small pieces. The wheat berries can be pulverized into a fine powder, but not all of it.
4. Let Fermentation Begin
In a large bowl, combine the ground wheat berries with the cooked, drained soybeans. Let the mixture cool. Mix the soy and wheat mixture together with a koji starter. Then, add it to the mix and stir well.
Koji, a bacterial culture with the scientific name Aspergillus Oryzae, is used to ferment soybean paste. Because it contains rice grains culture, it tends to be grainy. It is easy to buy online in India. To kickstart the fermentation of soy sauce, you can’t go wrong with a Koji starter. Mix the koji starter into your soy and wheat dough following the package directions. This is an essential step in making homemade soy sauce. The koji gives it its unique flavor.
5. Transfer It to a Tray and Let It Rest
Spread the soya mixture evenly in a 3-inch thick stainless steel tray or in a 2-inch glass tray. The mixture should be divided into blocks about 2 to 3 inches from each other. Uneven layers can cause mold growth in certain areas. It is important to have even growth across the blocks. The tray should be left in a warm and humid place for two days. The mixture will smell as fermentation begins. Place it where it will not bother you.
6. Make a Brine
Mix 3 1/2 cups sea salt or Himalayan salt in 16 cups water. Mix the salt and water until it is fully dissolved. The brine will prevent the soy blocks growing bacteria from the surface while it ferments.
7. Add Dried Soy Blocks to the Brine and Let Them Ferment
Place the dried soy blocks in a large jar. Pour the brine on top. You should leave enough space at the top to stir it frequently. Keep the jar in an area that is warm and humid, where it won’t be disturbed. For the first week, use a spoon or spatula with a long handle for stirring the contents. Repeat this process for 6 to 12 months. Keep the lid on tightly as it will produce strong fermentation smells. As the color intensifies, it will look more like soy sauce.
The sauce will become stronger if it is allowed to ferment for longer. You can either strain the sauce after 6 or 12 months or wait until you desire a stronger flavor and deeper color.
Once the soya slices are completely dissolved in the liquid, strain it with a cheesecloth. You can use the soy sauce immediately. Soy sauce can be used to flavor meats, seafood, vegetables, and soups.
We hope with the information from this article, you already know how to make soy sauce? In addition, we also share a lot of interesting recipes on our website, you can learn more.