Rinse the soybeans, then soak them in 2 cups of water overnight.
Drain the soybeans and discard the water. In a large pot, bring 8 cups of fresh water to a boil. Add the soaked soybeans and simmer for about 2 hours until they are soft.
Once the soybeans are cooked, drain them and allow them to cool. Then, blend the soybeans into a paste.
Mix the soybean paste with wheat flour, ensuring it’s thoroughly combined.
Spread this mixture on a baking sheet and allow it to ferment in a warm place for about 3 days. It should develop a mold, which is essential for the flavor.
After fermentation, break the moldy soybean and flour mixture into pieces and place them in a large pot. Add 8 cups of water, salt, molasses, and vinegar.
Bring the mixture to a boil, then simmer it on low heat for around 3 hours, stirring occasionally.
Strain the mixture through a fine mesh strainer or cheesecloth into a clean container. The liquid collected is your homemade soy sauce.
Store the soy sauce in a sealed container in the refrigerator. It will continue to develop flavor over time.
Preparation Time: 30 minutes (plus 3 days for fermentation)
Cooking Time: 5 hours
Total Time: About 5 hours 30 minutes (plus fermentation time)
Storage: Keep refrigerated, can last several months.
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