Soy sauce is a staple condiment in many Asian cuisines, and it’s surprisingly easy to make at home. Here’s a simple recipe for making your own soy sauce:
- 1 pound (450g) soybeans
- 1 pound (450g) wheat flour
- 1 gallon (4 liters) water
- 2 cups (470ml) sea salt
- Large pot
- Cheesecloth or a fine mesh strainer
- Glass jars with lids
- Rinse the soybeans and soak them in water overnight or for at least 6 hours.
- Drain the soybeans and grind them into a paste in a food processor or blender.
- Mix the wheat flour with enough water to form a dough.
- Break the dough into small pieces and mix them with the soybean paste.
- Spread the mixture out on a flat surface and let it dry in the sun or in a dehydrator for 3-4 days, until it becomes a hard cake.
- Break the cake into small pieces and put them in a large pot with 1 gallon of water.
- Bring the water to a boil and then reduce the heat and simmer for 3 hours.
- Remove the pot from heat and let it cool.
- Strain the mixture through a cheesecloth or a fine mesh strainer and discard the solids.
- Add 2 cups of sea salt to the liquid and stir until it dissolves.
- Pour the liquid into glass jars and cover with lids.
- Let the jars sit at room temperature for 6-12 months to allow the soy sauce to ferment and develop flavor.
Enjoy your homemade soy sauce in stir-fries, marinades, and dipping sauces!