Homemade soy sauce [18-month-old fermented soy sauce] Start with soy koji

Material table / graphic recipe
http://www.beanpanda.com/19066

Cleaning and disinfection
https://youtu.be/HKm6tAz0iNk

Koji Kin Amazon
https://amzn.to/2ULE92Y

The reason why I made soy sauce was that I've tried a red yeast rice soy sauce in Taiwan many years ago, and I never forgets it taste. I have the experience of making miso and fermented bean curd, and I am eager to try it at home in a semi-experimental way.

Soy sauce is a derivative product of soybean paste, and the liquid squeezed from soybean paste is soy sauce. I have read some records. The traditional soy sauce brewing method is to boil black beans/soya beans, add koji bacteria for fermentation, and then add salt or inject salt water into a pottery urn for fermentation. The sauce jar made of clay has pores, which will automatically adjust the fermentation temperature with the change of weather, which is suitable for long-term fermentation. Fat Ding’s home cannot be exposed to the sun. The method is relatively primitive. In summer, cover the bottle with newspaper (I don’t use glass bottles in direct sunlight), place them in a ventilated place by the window, and wrap the glass jars with thick felt in winter. Soybeans are fermented quite well. They are brewed for half a year. When the bottle is opened and stirred every month, the aroma is rich and tangy. After the completion, no water or additives are added. The taste is delicious and full of sweetness. There is of course a distance between the brewed products and the traditional brewing brands with a long history (you guys who make soy sauce, you are really laughing). As a little experiment, the result is satisfactory.

00:00 start
0:19 Soak Soybeans
1:16 Steamed Soybeans
1:21 Stir-fried wheat
1:46 smashed wheat
2: 35 kinds of koji
5:45 Fermentation
7:00 2 months
7:07 3 months
7:50 Disinfection and canning

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Homemade soy sauce [18-month-old fermented soy sauce] How to Make Soy Sauce at Home
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