Soy Sauce Recipe

Name: Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: about 2 cups
Cuisine: Chinese
Ingredients: 1 cup soybeans, dried; 1/2 cup wheat berries (or substitute with barley); 1/4 cup sea salt; 4 cups water; 1/4 cup koji starter (Aspergillus oryzae spores); 1/2 cup distilled water (for brine)

Chinese · Condiment · 45 min total

Soy Sauce recipe videos

This homemade soy sauce recipe replicates the rich, savory flavor of traditional soy sauce using simple ingredients and a fermentation-like process. Perfect for those who want to control the ingredients or enjoy a DIY project.

15
min prep

30
min cook

32
servings

10
kcal/serving

Ingredients

1 cup soybeans, dried
1/2 cup wheat berries (or substitute with barley)
1/4 cup sea salt
4 cups water
1/4 cup koji starter (Aspergillus oryzae spores)
1/2 cup distilled water (for brine)

Instructions

Rinse soybeans and wheat berries separately. Soak soybeans in water overnight (at least 8 hours). Soak wheat berries for 4 hours.
Drain soybeans and wheat berries. Steam soybeans for 2 hours until soft. Cook wheat berries in boiling water for 30 minutes until tender. Drain and let cool to room temperature.
In a large bowl, mix the cooled soybeans and wheat berries. Sprinkle the koji starter evenly over the mixture and toss to coat. Spread the mixture in a shallow tray (about 1 inch thick). Cover with a clean cloth and incubate at 86°F (30°C) for 48 hours, stirring once after 24 hours. The mixture should develop a white mold and smell slightly sweet.
After 48 hours, transfer the koji (now called 'koji rice') to a clean glass jar. Dissolve 1/4 cup sea salt in 4 cups water to make brine. Pour brine over the koji, stirring well. Cover the jar with a cloth and secure with a rubber band. Place in a cool, dark place (around 60-70°F / 15-21°C) for 6 months to 1 year, stirring every few days for the first month, then monthly. The mixture will darken and develop a deep soy sauce flavor.
After aging, strain the liquid through a fine-mesh sieve or cheesecloth into a saucepan. Press the solids to extract as much liquid as possible. Discard solids.
Bring the strained liquid to a boil, then reduce heat and simmer for 30 minutes to concentrate flavor and pasteurize. Skim any foam that rises.
Let cool completely, then pour into sterilized bottles or jars. Seal and store in the refrigerator. Use as you would commercial soy sauce.

Tips

For a gluten-free version, omit wheat berries and use only soybeans, or substitute with rice.
The longer the fermentation, the deeper the flavor. Minimum 6 months is recommended.
Store homemade soy sauce in the refrigerator for up to 1 year.

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