How to Make Soy Sauce
Soy sauce has a long history, dating back to ancient China over 2500 years ago. It was used as a means to preserve food and add flavor to meals. Today, soy sauce is a staple condiment in many cuisines, lending a rich, salty, umami flavor to dishes. In a survival situation, soy sauce can add much-needed flavor and nutrients to bland or foraged meals.
Ingredients For Soy Sauce
- Soybeans
- Wheat
- Salt
- Water
- Koji spores (cultivated from Rice or Barley)
How to Make Soy Sauce
- Steaming: Soybeans and wheat are steamed until they are soft and cooked through.
- Brining: The koji mold is mixed with salt water and left to ferment for several months to develop the soy sauce flavor.
- Pressing: The mixture is then pressed to extract the liquid, which is the soy sauce.
- Pasteurization: The soy sauce is heated to kill any harmful bacteria and enzymes.
- Aging: The soy sauce is aged for several months to develop its rich flavor.