Homemade Soy Sauce

Ingredients

Salt

1 cup

Water

4 cups

Wheat

1 cup, whole wheat or all-purpose

Soybeans

1 cup, dried

Instructions

1. Rinse the soybeans and wheat thoroughly under cold water to remove any impurities.
2. In a large pot, bring the 4 cups of water to a rolling boil.
3. Add the rinsed soybeans and wheat to the boiling water and cook for 20 minutes, stirring occasionally.
4. Remove the pot from heat and let the mixture cool to room temperature, about 1 hour.
5. Transfer the cooled mixture to a clean glass jar or container, ensuring it is large enough to accommodate fermentation.
6. Cover the jar with a clean cloth or cheesecloth and secure it with a rubber band to allow airflow while keeping contaminants out.
7. Place the jar in a cool, dark place, like a pantry or cupboard, and let it ferment for 7-10 days. Check daily for any signs of bubbles, which indicate fermentation.
8. After fermentation, strain the liquid through a fine mesh sieve or cheesecloth into a clean bowl or pot, discarding the solids.
9. Add 1 cup of salt to the strained liquid and stir until fully dissolved, creating a well-balanced soy sauce.
10. Transfer the soy sauce to a clean bottle or jar and seal tightly. Refrigerate to preserve freshness.
11. For the best flavor, allow the soy sauce to mature in the refrigerator for at least 1 month before using.