Soy Sauce Recipe

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Soy sauce is made from soya. the well-balanced, smooth rich flavor of soy goes beyond its saltiness and blends so well with so many spices that the salt shaker won't even be missed. It is dark brown in color and has been used to flavour food for more than two thousand years.

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It is a very long process and needs a lot of patience to prepare, but it is definitely worth the wait.

Ingredients:

• 453g soybeans
• 340g flour
• 226g salt
• 3.7 litres water

Procedure:

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• Cook the soybeans until they're crumply, removed from pods
• Finely chop the cooked soybeans and transfer into a large mixing bowl
• Add the flour and mix until combined
• Kneed the mixture well, then turn it out onto a flat surface and form it into a log shape
• Cut the log into 1/4 inch slices
• Then moisten some paper towels with water and lay them all out flat
• Layer the slices in between the damp paper towels and wrap them up in plastic wrap tightly
• Place the entire wrapped package on the baking sheet  and leave in an inconspicuous area for about 1 week or more, until the whole thing is completely saturated in mold
• After that, unwrap the whole package, and spread the slices on a clean baking sheets. Leave them to dry completely, until they turn brown. It is best to leave them in direct sunlight if possible
• Mix the salt and water in the large pot. Add all the slices and cover the pot loosely with plastic wrap. Allow the mixture to ferment, stirring it once a day with a wooden spoon. When the slices are completely dissolved, the fermentation is complete. (This can take anywhere from a few weeks to several months)
• When the dissolving is completed, strain the liquid through cheesecloth into a 'easy to pour' container, like a large measuring cup or medium open bowl
• Transfer to bottles. It is now ready to serve