How to make soy sauce at home

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Soy sauce is probably the most famous and comprehensive Asian cuisine in the world. There is no person who has not tried it as a seasoning for famous sushi and rolls or various meat and vegetable dishes, as well as a component of dressings and marinades. It gives an authentic and specific salty note and enhances the taste of the products to which it is added.

Undoubtedly, the fact that soy sauce is so popular all over the world suggests that it is also affordable and easy to make. find on store shelves. However, it is time to note that there are about 20 different types that can be found in specialty stores.

Most of them are prepared by fermenting soybeans and wheat grains with the fungus Aspergillus oryzae with the addition of water and salt.

< p>However, there are also so-called artificial or chemical soy sauces made from soy flour, dyes, etc. They are prepared much faster and, accordingly, at a more affordable price. Often, this version of soy sauce is the most common in mass markets and in our homes.

Therefore, if we like soy sauce, it is advisable to try to prepare it ourselves to make sure that it is a real and high-quality product that will not harm health 'yu.

The process of making soy sauce is long, but definitely worth the patience.

Homemade soy sauce

Products:

• 240 g of wheat flour
• 350 ​​g of soybeans
• 3 liters of water
• salt to taste

Preparation :

1. Soak soybeans in cold water overnight;

2. Drain and pour new water – enough to cover the seeds well. Cook for 4-5 hours on moderate heat;

3. Make sure the soybeans are well cooked by crushing the bean between your fingers, it should crush easily. If the beans are hard, continue cooking until done;

4. Mash soybeans with a pestle or grind them in a blender;

5. Add flour and knead a thick dough;

6. Roll the dough into a roll and cut it into several small portions;

7. Place in a suitable wide tray or plate, cover with a clean towel and leave in a room with a temperature of 30 degrees until mold begins to form – about a week and a half;

8. Put the pieces of dough in the oven at a low temperature – 60 degrees until completely dry;

9. Pour water into a large bowl and add salt. Put dried pieces inside;

10. Cover the dish with a thin cloth or cling film and leave to ferment. This process takes several days, stirring at least once a day.

11. Fermentation occurs when the color of the liquid becomes dark and thick – characteristic of soy sauce, and solid pieces of dough have sunk to the bottom.

12. Strain the liquid through a fine sieve and you can use it immediately or store it in glass bottles.

Tip:

In order to speed up the process of mold formation from point 7 of the recipe, it is possible to add spores that have already formed, known as koji. This product can be purchased in specialty health food stores or ordered online, but only from reliable sources!

Homemade soy sauce will surprise you with its great taste and also benefit your body. It contains fiber, protein, essential fatty acids and antioxidants.

Natural soy sauce is also rich in lecithin, which is used as a food supplement to improve brain and heart function, control blood lipids and fat storage.

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You can prepare many dishes with homemade soy sauce, because it goes well with all types of meat, vegetables, fish, and rice. Add it to marinades, dressings and as a component of other sauces, such as teriyaki.

Soy sauce makes delicious spreads and dips that can be spread on baked toast or crackers, added to cream cheese along with nuts.< /p>