Homemade Soysauce from Scratch
![Homemade soy sauce [18-month-old fermented soy sauce] Start with soy koji](https://i0.wp.com/i.ytimg.com/vi/8YSNQ1PTV5o/maxresdefault.jpg?w=800&ssl=1)
? 點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ
Soy Sauce is a common ingredients in Asian Cuisine. If you make Japanese, Chinese, or Korean food often, it may be worthwhile to learn how to make your own soy sauce, rather than buying it by the bottle, especially if you’re concerned about the origin of the ingredients.
Ingredients
- 600 g Organic/Non-Genetic Modified Soy Bean
- 400 g Wheat
- 150 g Red Yeast Rice
- 1.5 g (tsp) Soy Sauce Starter
- 400 g Sea Salt
- 3L Water
- 5 ~ 10 pcs Licorice
Equipment
- 5 Liters Glass Jar 5
- Cooking Themometer with alarm
- Shallow rectangular wooden box
- Baking Sheet
- Cheese Clothes ( same size whick can cover the wooden box )
Preparation
1. Before the day, rinse the soybean. Soak it in the fridge for at least 12 ~ 16 hours.
Day 1－Day 3
2. Drain the soy bean. Steam soybean over high heat for about 30 ~ 40 minutes. Soybeans can be easily crushed with your fingers when it is cooked. Drain well. Blend the soybean if you want to shorten the fermentation process.
3. Rinse the wheat. Fried the wheat until a little golden brown over low heat. Let it cool and then blend it into coarse particles.
4. Spread the cooked soy bean, fried wheat and red yeast rice onto the shallow wooden box. Add soy sauce starter, mix until combined. Cover with a cheese cloth. The soy bean temperature should be keep within 27 ~ 35℃ in the whole fermentation process. Monitor the soybean mixture with a cooking thermometer.
5. The soybean temperature rise after 6 ~ 8 hours. When the bean’s temperature exceeds 35℃, use a chopsticks or a spatula to turn over the soybeans mixture until its the temperature drops to 30℃ to 35℃. Check every 3 ~ 4 hours. Uncovered if necessary. If the temperature of soybeans mixture is too high, it will affect the taste of soy sauce.
Fermentation process depends on the room temperature, in summer fermentation will be faster. The most suitable room temperature for fermented soybeans is about 25℃.
6. Place the wooden box in an inconspicuous area. Leave it until the soybean is completely saturated in green mold (same colour as the starter). This process might take 2 ~ 3 days depends on the room temperature. When the fermentation process finished, the temperature of soybean mixtures will drops to room temperature. The soybean mold make enzymes to help the fermentation process along, some turn starches into sugars usable by the lactobacillus and yeasts that do the fermentation process.
Day 4
7. Prepare a dry, clean and sterilized glass bottle. Add sea salt and mixed with 3L 30ºC warm water, stir will until salt dissolved. Add the fermented soybeans mixture, mix well.
8. Covered the lid and mark the production date. Some soybeans floating on the surface of the mixtures are very easy to grow white mold which is not good. Stir it once a day with a spoon to prevent bacteria growth at the first 1 ~ 2 weeks. Until white mold no longer appear, stir the mixture every 3 days for the first month, then stirring every once a month. Make sure all equipment are clean, dry and should be sterilized with wine such as vodka before use.
9. Inspect and stir the fermenting mixture every month. Until the ninth month, the mixture beginning rich sauce flavor, taste like bean paste. Since I am using the glass jar which cannot automatically control the fermentation temperature. Pay more attention when the season changed. In the summer, place it near the ventilated window side and covered with newspaper (no direct sunlight). In the winter wrap with a blanket to keep warm.
Wait for at least 18 months ……
10. Strain the liquid through cheesecloth into a ‘easy to pour’ container, like a large measuring cup. To stop the fermenting process, heat the soy sauce at 70℃ ~ 80℃ for 20 minutes. Let the soy sauce cool, transfer to bottles. It’s now ready to serve. Add a label with name, date. Stored it in fridge.
請問如果某些地方有點綠黴，那這瓶釀製中的醬油還能吃嗎?會有黃麴毒素的問題嗎?謝謝
看看移除後會再會再長出來
如有就不能吃了
請問肥丁老師，是否可以用陶瓷的罐子來發酵醬油。因爲擔心密封不嚴的情況發生。先謝謝。
老師， 請問可以使用自製米麴來釀醬油嗎？
可以～
請問發酵過程的味道像臭豆腐的味道是正常的嗎？
應該要有醬油香
不會有臭味
請問你會將剩下的渣子煮出更多的醬油嗎？還是只有將瓶裡有的醬油原汁濾出來加熱即可？謝謝你的無私分享讓我能手作味噌、豆腐乳及醬油，目前唯一失敗的是蘋果醋，無法產生醋酸
自己陶缸晒要密封吗
请问用米麴，比如你介绍在“自制鹽麴” 那个视频里所用的日本蓝色包装米麴， 可以代替釀醬油麴菌？如果可以，用的时候是不是要压碎？
还想问一下红麴和小麦在用以前要洗一下吗
請問製作中的醬油可以大搬遷嗎？因為我可能做了一年多內，會搬家，如果會影響就以後才做好了
不打開蓋
搬家沒問題
您的做法不需要暴晒，暴晒与不暴晒有什么差异？
沒有曝曬一樣可以發酵
曝曬發酵需要配合醬油專用陶器
進行呼吸調溫的作用
可以最得最好的發酵效果
用玻璃瓶曝曬會使溫度不斷上升但不能降溫
我在文章裡也提到了
這是一個家庭小實驗
不是專業的醬油製作
老師、端午後我要用三斤的黑豆來釀、麴菌要自己了發酵、所以買三斗甕是否足夠？純古法黑豆醬味道跟黃豆有差嗎？我好期待
我的玻璃瓶是 5 公升
做好的酱油可以保存多久呢？
放在冰箱 2~3年
请问肥丁，红麹加入前需要洗过吗？
不用洗啊
沾水不利發酵
不用洗
您好:醬油製作的前幾天有長一點白黴.還能繼續攪拌嗎?
可以繼續攪拌
注意工具的消毒
请问温度计和打粉机的牌子是什么？哪里有得卖？找这些东西很久了，无意中发现你视频中的设备很不错
我的溫度計是 Polder
淘寶搜「美国Polder Original 定时器/温度计 B0000CF5MT Cooking All-In」有代購
打粉機是 Blendtec
請問這個配方做出來的成品是多少公升？謝謝。
3公升生醬油
請問可以分享作完醬油的黃豆及麥，如何作豆豉嗎?謝謝
好呀
今年年尾會剛好完成一罐醬油
過濾後留下來的黃豆就可以曬乾變成豆豉
到時候再拍照片分享
謝謝❤
好期待
可以不用小麥粉嘛? 轉做米粉可以嘛? 份量如何改變?
不是小麥粉唷
是原顆粒的小麥
沒打磨的
这算老抽还是生抽？
肥丁沒這層深究
只知道外面的老抽加了焦糖色素
Hey Panda, can we use black bean instead?
可以的
Hi 请问肥丁, 这个starter卖家是叫什么名字? 因为那张photo a bit blur, 我看不清楚卖家公司和地址。妳是和淘宝买的, 对吗？
春豐本酿，淘寶買的