Anything I’m Fermenting

April 21, 2008

Soy Sauce Part 1: Moldy Soy Patties

Filed under: Soy Sauce — iwouldntlivethere @ 10:30 pm
Tags: , , , ,

As per the instructions given by ‘canucklehead’ on eGullet’s forum, here is how I have made soy sauce at home:

Step 1: Soak 500 g dry soy beans overnight

Step 2: Boil soy beans until soft and crumbly

Step 3: Coarsley chop in food processor and mix with 300 g (whole wheat in my case) flour. I used whole wheat as it is less processed than white flour, meaning it likely has a greater diversity of microorganisms surviving in it.

Step 4: Form bean/flour mix into a loaf and slice into patties about 1 cm in thickness

Step 5: Lay out ‘soy patties’, cover with damp paper towels, and loosely wrap in cling wrap.

Step 6: Monitor patties, dampening towels as needed. Let sit for 5 – 10 days, until well covered by mold. In my case, the patties did not appear to be doing much for several days, but began to smell like my salt-risen bread starter (Clostridium bacteria). Then over two days the patties became completely covered in various molds:


  1. Hi, how are u?
    I was looking info about soy sauce. We will like to know more about the process. We are from Mexico and we are working in a new project that involves soy sauce.
    I`ll be glad if u can help us.

    Comment by Diana — November 23, 2009 @ 11:05 pm | Reply

  2. Although I would not employ a ziplock bag, I am not hesitant to use food grade fermentation buckets for the primary fermentation on the bean meal must.
    I stir air into my must every day for the first week, and once a week thereafter until I am prepared to separate the bean must from the sauce and age in a glass carboy.
    Aging in glass, anareobicaly, allows extended flavoring and darkening over periods of months. I use dried pineapple and pineapple rind, chillies, orange rind, black pepper, even toasted oak.
    For me, treating this process as a blend of traditional Japanese/Chinese/korean soy sauce production and western wine making techniques yields outstanding sauces with incredibly layered, nuanced and balanced flavors with amazing depth.

    I have always kept the brine at a level over 10% – 15% during primary fermentation, whether I used an inoculated cake (like this recipe), or employing a soft bean and grist inoculation. I ave never had trouble with failure of must at these levels of salinity.

    But, I cannot stress enough the importance of cleanliness and sanitation. I regularly use Star-San and a 10% citric acid spray to sterilize all surfaces and utensils.

    Comment by Anakritis — January 5, 2014 @ 6:38 pm | Reply

    • Anakritis, Would you be willing to talk more about your technique in making soy sauce? Let me know.



      Comment by Craig — March 17, 2017 @ 6:48 pm | Reply

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