It’s almost Anthrochef’s 2 year anniversary. And to celebrate, we’re starting a recipe that will take 2 years to fully cook! That’s right, we’re fermenting some soy sauce from scratch.
I can think of few better examples of the power of human cultural tradition then something like soy sauce. Honestly, who first decided to make a soy and wheat dough, let it get moldy, dry it out, then let it ferment in brine for 2 years before consuming what resulted as a foodstuff??
It’s remarkable that people figured this out.
This recipe is a couple weeks of actual work, and then indeed a very long 1-2 year waiting period for the sauce to fully age (Full disclosure, this post is actually just part 1…) . It’s worth it though. Homemade soy sauce has an earthy, umami rich flavor that’s hard to locate in a store, even in the best Asian markets.
It will be a little scary eating this moldy soy dough brine when all is through, but we have a few elements on our side to battle any bad bacteria. Sunlight is key to the soy sauce fermentation process and also good at killing off bad microbes. Also, using charcoal as a weight should soak up some impurities from the water. Finally, when we strain this out a year from now, we’re going to boil before serving, one last measure of food safety before consuming this potent, delicious sauce.Continue reading “Homemade Soy Sauce”