How to Make Soy Sauce
Soy sauce is one of the most popular seasonings and it is well adapted here in our country. it is one of the world’s oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as acid hydrolysis.
Although this product is widespread, seen in almost any supermarket, sari sari store or wet market making your own soy sauce at home can also be a sideline income specially if you can make a better one. But for starters, you can start a simple procedure like the one I got below before you can experiment on your own. Just remember, even a simple product like these and having so many competition can be overcome by creativity. Again remember the saying ” A journey of a thousand miles begins with a single step”.
Procedure on How to Make Soy Sauce:
Soybeans – ½ kg
Salt solution – 6 liters or 24 cups
Mold (Aspergillus Oryzae)
Flour – ½ kg
Rice bran – ½ tsp
“Kaolin” – 8 tbsp
Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (3 days old) over the mixture and mix well. Spread mixture 1-2 inches thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.
After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for 1 month. Stir once in a while. Strain the mixture through a cheesecloth, add “kaolin” and let it stand until it has clear appearance. Strain again through a cheesecloth, add syrup and boil for 30 minutes. Transfer to a sterilized bottle and cover. Store.