Soy sauce is one of the most popular ingredients in Asian cuisine. Learning to prepare it at home is a good way to take care of our health
Soy sauce is one of the most used ingredients in cooking, this is due to its great power to season and season food. Although many associate with a touch certainly saltyKnowing how to add soy sauce well to dishes is a great ally for enhance flavors in food (especially in vegetables, fish and meat).
We all relate to the soy sauce as one of the most popular condiments of Asian cuisinein fact it is said to have originated from a very popular Chinese product called “Chiang” over 3,000 years ago. Similar products were later developed in Japan, Korea, Indonesia and all of Southeast Asia.
Soy sauce is a salty liquid seasoning that is traditionally produced from the fermentation of soy and wheat. The word “soy” comes from the Japanese expression for soy sauce “Shoyu” and stands out for the use of 4 basic ingredients: soy, wheat, salt, and fermentation agents like mold and yeast. The truth is that today throughout the East there are numerous soy variants which stand out for containing variable amounts of these ingredients, the final result varies in matters of colors and flavors.
exist different types of soy sauces, especially in stores specialized in oriental products, you can find up to 20 different types. Between the most popular and healthy variants, are those that stand out for their traditional brewing process than it is prepared by soaking soybeans in water and roasting and grinding wheat. Then soy and wheat are mixed with a growing mold, most commonly Aspergillus, and are left for two or three days to develop. When this time passes, add water and salt, and all the mixture is left in a fermentation tank for five to eight months, although some types can age more. Once it is completed the aging process, the mixture is placed on a cloth and pressed to release the liquid, which is pasteurized to kill any bacteria and finally is bottled. Quality soy is said to be based only on the type of natural fermentation and they can be seen with a labeling that indicates “Naturally made” and they contain only the 4 basic ingredients, no more.
There are also other soy sauce that are chemically made, that is, they are obtained from an artificial process in which elements such as soybean meal and contain malt extract, colorants and sweeteners. Of course, these types of sauces are characterized by being made much faster than traditional ones and are also a product that it is associated with increased health risks.
It is a product that we are quite used to easily acquire in the supermarket or specialized storesHowever, it is worth learning how to prepare it at home. It is a good alternative to control the ingredients and their quality.
How to make homemade soy sauce?
- 240 grams of wheat flour
- 350 grams of soy beans
- 3 liters of purified water
- Salt to taste)
Step by step first part:
- Select the soy beans, you should opt for those that are soft and smooth. Place in a deep container and plenty of cold water, rest overnight.
- After the resting time, drain the soy beans and add to a pot with enough water, cook for 5 hours. A good tip to save time is that you can also use a pressure cooker, it will take between 25-30 minutes.
- After the cooking time you must verify that the soy beans are well cooked.
- Crush the soy in a food processor until it has the consistency of a puree.
- Add the flour and knead until a compact dough forms.
- Roll the dough and divide it into several small portions.
- Cover with a tea towel and rest in a warm place (30º C) until mold forms. This will take place in about a week or a little longer.
Step by step second part:
- About a week later, place the dough on a baking sheet and dry at a very low temperature (60º C).
- In a deep and wide container add clean water and salt and add the dry mass.
- Cover the container with a thin cloth or plastic film. Allow the soy mixture to ferment in the water. This process takes several days and you must stir the mixture at least once a day.
- The most surprising thing of all is that when the fermentation has taken place, the mixture will already have the characteristic color of soy sauce and the solid part will settle in the bottom.
- Strain the liquid into a small glass container with a tight lid.
- Enjoy! You will notice its qualities immediately.