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.
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
Life's too short to stuff a mushroom...or soy sauce...
I'm a lazy cook!
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.
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.
Paola
WF FATENDIS, how about that?
ErinH