How to make soy sauce at home: the easy recipe

Name: How to make soy sauce at home: the easy recipe
Uploaded: 2019-04-24T12:29:34Z
Duration: PT130.658S
Channel: Love Kitchen

published on 24 April, 2019 at 14:29

Ingredients:

1200 g dry soybeans (the white or beige type)
1200 g wheat berries Soft wheat gives better flavor than hard wheat
7.5 g aspergillus orzyae starter meant for shoyu
For the Brine
825 g sea salt
3.8 liters water

Directions:

Rinse the soybeans and cover them with water in a large glass jar or another suitable container.

Soak them overnight, or for 12- 16 hours.

Drain the soybeans and cook them by steaming them in a pressure cooker for an hour and a half, or cook them in boiling water for around 6 hours.

When fully cooked, you should be able to easily crush the soybeans with your fingers.

Prepare the wheat:
Brown the wheat berries in a skillet for several minutes until they turn golden brown.

Grind the wheat coarsely using a food processor, grain mill, or another type of grinder.

Preparing the koji:
Mix together the ground wheat berries and the cooked, drained soybeans in a large mixing bowl. Allow the mixture to cool.
Sprinkle a koji starter over the wheat and soy mixture and thoroughly incorporate it into the mixture.
Spread the inoculated mixture over glass or stainless steel trays or bowls.

Place a thermometer in the koji and cover the trays with either a plastic wrap or a tight weave cloth to help keep the moisture inside. Incubate the trays at around 85ªF (32ºC).

Check the koji temperature every few hours to make sure it is staying in the 80-95ºF (27-35ºC) range.

After 2- 2.5 days:
Continue to monitor the koji for 2 to 2 and a half days. You'll notice that a fuzzy, soft white mold will cover the koji.

Prepare the brine solution:
In a large glass container (around 2 gallons), mix together 1 gallon of filtered or spring water with 3.5 cups of sea salt. Stir until the salt has fully dissolved.
Prepare the moromi:
The moromi is the mixture of the koji and brine solution. Stir the koji into the brine solution and cover the mixture with a tight fitting lid. Label it with the date.
Keep the moromi in a warm spot to continue to ferment. Stir the mixture daily for a week or so. After than, keep it in a warm spot (ideally around 77ºF (25ºC)), stirring it at least once a week for around 6 months.
After around 6 months, you'll notice that the color of the moromi will have darkened into a deep rust brown color.

After 6-12 months fermentation, you'll want to strain the moromi to obtain your homemade shoyu.

After around 9 months, around 3 months ago, I strained mine and it was a light, rust-colored liquid that tasted and smelled like soy sauce, but was much lighter in color.

Credit: https://www.youtube.com/watch?v=tqJLeO4AKCM