Soy Sauce – Recipe

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Soy Sauce – Recipe

Soy sauce is a traditional East Asian condiment with Chinese origins. It’s a savory liquid seasoning rich in proteins, vitamins, carbohydrates, minerals, and fats. It aids digestion, helps strengthen the blood, reduces fatigue, and alleviates acidity.

However, it should be consumed in moderation.

Ingredients

Soy Sauce

 

  • 450 g dried soybeans

  • 450 g wheat grains

  • 2 tablespoons table salt

  • 3 medium lemons

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon mixed spices

  • 1 teaspoon ground garlic

  • Spray nozzle for applying a fine mist of water regularly in small amounts

  • 2 tablespoons powdered sugar

  • 1 cup cooking oil (preferably sunflower oil)

Preparation

  1. In a large pot of water, boil the soybeans for 15 minutes after reaching the boiling point. Drain well while still half-cooked, and spread them evenly in a wide, flat container.

  2. Repeat the same process with the wheat grains: boil for 15 minutes, drain well while half-cooked, and spread them evenly in another wide, flat container.

  3. Let both ingredients sit for 3–4 hours.

  4. Combine the soybeans and wheat grains in one of the containers. Using a spray nozzle, lightly mist with very small amounts of water. It’s best to use a perforated container so excess water can drain out.

  5. Continue this spraying process for a full day, then stop.

  6. Add the salt, lemon juice, apple cider vinegar, mixed spices, ground garlic, powdered sugar, and cooking oil. Mix thoroughly.

  7. Let the mixture ferment for 20–30 hours.

  8. After fermentation, a thick paste will form. Place this paste into a cloth bag (similar to medical gauze). The liquid that seeps out through the tiny holes in the cloth is your soy sauce.

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