soy sauce

The following is taken from a traditional Chinese recipe.

Boil 2.5 kg (5 1/2 lb. 13 cups) soya beans in water until they are reduced to a puree. Add 1 kg (2 1/4 lb. 9 cups) plain (all-purpose) flour and knead well to produce a thick dough. Leave in a cool dark place for 2 days, then hang the container in a draught for a week. When a yellow mould appears on the dough, place a jar containing 5 litres (8 1/2 pints, 5 1/2 quarts) water and 1.5 kg (3 1/4 lb. 5 2/3 cups) salt in a sunny place. When the water is warm to the touch, put the dough into the jar. Leave this uncovered for a month, pounding the mixture vigorously every day with a stick. The mixture will turn black as it ages.

Leave for 4-5 months without stirring or covering the jar, unless the weather is bad, in which case the jar should be covered. Decant and store the sauce in hermetically sealed bottles.

Comments

Badger said…
Ha! I saw that somewhere else over the weekend. It made me kind of glad that DH and the girl are allergic to soy, so I have an excuse not to keep it around.
margalit said…
I once saw some cooking show, can't recall which one but it was PBS oriented, that did an entire thing on making different kinds of soy sauce. They let that stuff ferment atop roofs in huge vats covered with slimy mold. Kinda put my off my chinese food for a while.
Hen said…
Crumbs, that feels like a lot of effort for soy sauce!

Life's too short to stuff a mushroom...or soy sauce...

I'm a lazy cook!
RW said…
Oh. You see. I just don't know if that was too much information. You lost me with the bit about the mold.
Fannie said…
Oh.My. It may be awhile before I'm able to consume soy sauce again.
kmkat said…
So, are you and your Boyz gonna make this any time soon? It sounds like a delightful family project. Not.
Sounds like a project for next summer!
Velma said…
Oh. I didn't know all that. Uhm, thanks?!?
smalltownmom said…
That's one of the things I'm better off not knowing.
Beth said…
Do you read Mrs. Kennedy (Fussy)?
alice c said…
You missed out the bit where it says "First, kill your soy beans..."
Sinda said…
Were you and Eden channeling some ancient Chinese secrets over the weekend or what?
Who knew soy sauce was actually so gross? What with the yellow mold and all..
jo said…
Vinegar, Wine, Raisins, Soy Sauce, Beer, Cheese, dry aged beef, so many things become greater than the sum of their parts with the assistance of slime and mold and decay. I often think there is a good segment of the population that are better off NOT knowing where their food comes from.
We have all been raised in such a sanitized, germ free, smell free world.
I can;t say I desire the days of wearing a pomander again to mask the aroma of the great unwashed...but I will say for those who take public transportation, L'Occitaine (sp. to lazy to check) has come to your rescue.
I'm not sure if you follow Mr.Bourdain, but he did a piece once where he showed a vast yard full of the fermenting pots. I find it all fascinating.
Definitely a bottle for me.

Though I did hear someone discussing the ease with which rasberry jam can be made. Might give it a go.
No slime or mould in that I don't think.
Anonymous said…
I still love Chinese food!
Paola
WF FATENDIS, how about that?
Anonymous said…
Pass the ketchup, will ya?

ErinH
Cool dark places, sunny places, mould, dough, pounding with a stick for a month, leaving it uncovered for 5 months. Good times. Good times.
MsCellania said…
Further proof that I love mold in its many forms. I have a nice collection of soy sauces. And while you're at it, Pass me that cheese, please - the smellier, the better.
John said…
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