Being that I had extra soy beans from both Miso experiment #1 and #2 I decided to try and also make soy sauce. Partly because I’d need to make Worcestershire sauce if I wanted to make some Ketchup from scratch without cheating.
The recipe is as follows:
- 3 tablespoon wheat bran
- 3 tablespoon water
- 1 teaspoon unfiltered apple cider
- 1 teaspoon unfiltered/organic sauerkraut liquid
- ~.5 oz of koji barley
- 2 cups whole dried soybeans
- 2 cups wheat bran
- 3 tablespoons kosher salt
Take the soy beans and the bran and put them in a bowl with water for 24 hours. I added enough water to cover the mixture ~2 inches over the solids line.
The next day, I drained the mixture and put in a rice cooker with 6 cups of water. Looking back I should have used 4 cups. The thing was really wet.
Once the beans and bran is boiled and the rice cooker turns off, put the mixture into a metal bowl and cool by flowing it in a sink full of cold water. Every couple of minutes go back and toss the contents around so all of it comes in contact with the water. You might need to refill the sink with cold water a couple of times as it’ll either warm up or drain out.
If the mixture feels like body temperature or colder you’re ready to put it in the food processors a couple of ladle-fills at a time. If you add too much the food processors will just push all the mixture up and do nothing so be patient.
Once the whole batch has the look of smooth tepenade spoon the content in a fermentation-crock. You’ll see that you have plenty of head-room so fill it up with water until it’s a little less than 1 inch from the top.
I think I’ll try it in about a month and see what’s going on.