How to make Homemade Soy Sauce
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- Опубликовано: 29 авг 2020
- This is the final step in my journey to making soy sauce, and it's now complete! I had a blast on this project, and it feels so good to be done! In four months, I'll be tasting my own Shoyu! I can't wait!
Soy Sauce Journey Videos
Path to making soy sauce making intro: • My Biggest Project Eve...
How I failed at making a Kioke: • How I failed at making...
How to make a fermentation chamber + final kioke: • How to make a Fermenta...
How to make Koji Trays: • How to make a Koji Tra...
How to make a Grain Crusher: • How to make a DIY Grai...
Soy Sauce Recipe can b e found in the Noma Guide to Fermentation
This isn't something I can just type out because the book has a lot of notes about equipment, what to watch out for in the process, how to do Koji, and creative ways to use your Shoyu. Pick up a copy at your local bookstore, and if they don't have it, ask them to order it for you.
#soysauce #shoyu #homemade
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Follow me on Instagram @colinmakesallthethings
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Развлечения
I love your channel a lot dude! You have great content that's fun too watch. You inspire me a lot with these projects!
Awesome! Thank you!
Great seeing all your hard work pay off. Can't wait for the tasting update. Great job.
It feels so good! Thanks for watching!
Here's the update and tasting! ruclips.net/video/6UmBRi1eQgY/видео.html
Yes please keep us updated on everything please I would love to learn right along with you ..
Good to see I can adjust the Salt level. Reg SS way to salty. I'll try 1/3rd of what you used
Awesome stuff, man!
Thanks!
You seem so mellow! Thank u for this excellent video
The whole thing is great but that last part is my fave ;)
That kid is too cute!
@@ColinMakesAllTheThings you must be a great father 😁
A possibility for future experimentation (from 'On Food and Cooking' by Harold McGee): ' Even stronger
than true tamari is twice-fermented saishikomi, made by making up the mash not with salt water, but with a previous batch of soy sauce.'
Nice video serie on making soy sauce! Thank you for putting it together. Looking forward for the update on this!:)
You bet!
I admire your willingness to try this. It would be great to see an update.
Coming soon!
Here's the update and tasting! ruclips.net/video/6UmBRi1eQgY/видео.html
Looking forward to the updates in the coming months. I hope things turn out nicely, despite some of the hurdles/mishaps of the first trial :). In any case, as you said: a heck lot was learned :)
Me too! I think I’ll do video once a week and make a compilation video one day!
I really enjoyed watching your process. I am also recently getting into shoyu making (and miso). I'm trying to go very small-scale commercial and just about to set up a speed rack fermentation chamber like yours, but maybe about 4 x larger. I look forward to checking in when you have a finished product, in a month?
Update video coming sometime in the next two weeks :)
Wow what a great video.
Thanks!
Hey, it's not recommended to harvest your own Koji spores. This presents a safety concern, specifically that you may be getting a mutation that can be harmful to your health. Koji spores are cheap enough so I would just get more spores. This recommendation comes via Koji alchemy and a talk I attended that included those authors and David Zilber. Cheers
First of all, that sounds like an awesome talk. It's super interesting Zilber was saying that cause in his book he was talking about harvesting your own. Oh well, not there yet in my journey by any means. I just got Koji Alchemy and I'm looking forward to diving in!
@@ColinMakesAllTheThings for sure. He did say that. I think it was a point of contention between Zilber and the Koji alchemy guys. I'm not sure who is correct because im not knowledgeable enough about this
It will be fascinating to learn more as I get further into my koji journey!
Interesting. Do you know the origin story of koji and how it was islolated?
Just watched your mini-series, really enjoyed it mate!
I'm in the process of information absorption before embarking on my own soy sauce project, would love you to do a glass bottle/baking tray/no fermentation chamber option to see how it compares as you've got a good control product to taste it up against
Looking forward to the taste test and would also like to here about the other books you've got on the shelf - I'm sure I saw the pitt cue book and the food lab so you've obviously got good taste
Aaron
Thanks for watching! I'm going to have an update video sometime in the next two weeks for what happened with my shoyu.
I should probably just put a list of all my cookbooks on my website at some point. OR maybe I could group some of them and talk about them for recommendations a video? Is that something you'd be interested in?
@@ColinMakesAllTheThings Absolutely, share the knowledge
Hello, good recipe. I applied this recipe, and after a few months I noticed white parts in the mixture. Is this considered a bad thing?
I know this is an old video however, your grain crusher is for roasted barley not actual really big grains. You need something a little bit more industrial for that
Really impressive stuff, wish I could taste the final product!
I may send out a few bottles when it’s all done! We shall see how much yield I get.
@@ColinMakesAllTheThings that would be awesome! Maybe you can do a 1k subscriber giveaway (although by the time it's done you may have way more).
@@MishkaMakesFood We shall see! I'm a LOONNNNGGG way from the watch hours haha.
@@ColinMakesAllTheThings I'm sure you'll get there with this killer content, trust me I know how slow it is to build it up haha.
Thanks a lot☺️
You're welcome 😊
One thing I learned from many batches of sauerkraut is that a plastic bag filled with water on top of your crock (bucket), seals really well. You won't have any mold to scrape off and it keeps out the air.🤷♂
Great idea!
Yas plz make another video!!
I will post the final video in the next month or so! It's hard to find time to make videos with work and it being summer and doing stuff with my kids while the weather is nice.
Here's the update and tasting! ruclips.net/video/6UmBRi1eQgY/видео.html
Hi Colin, Here it is Feb 2021 and I just finished watching your informative video. More than 4 months have elapsed so the big question is; How did things turn out?
I'm going to release an update video sometime in the next two weeks. I have been filming a little bit of it this week, but work is crazy and I need some edit time. Thanks for checking in!
Hello, I don't have wheat berries, can i use whole wheat flour instead? Thank you
Nope, the berries contain the essential elements necessary. You can find whole wheat berries online, at health food stores, or even seek out a farmer!
Could you use a coffee grinder instead of the grain mill?
Yea, you could. I burr grinder on a course setting would be best. Make sure it's cleaned well before and after. A blade grinder will work about as well as a blender or food processor.
Sorry, one more question. What's the purpose of grinding up the wheat?
It allows the Koji access to the parts of the wheat it wants to consume. The husk is very hard on the wheat and without cracking it the Koji can’t get to the goods.
Can we just put it in a jar and place an air lock on top of it?
No, you want more oxygen activity for the koji to do its thing.
I like the lips sincing quality of this video. :0) Thank you for sharing your experiences in making soy sauce!
kompie!
Did you not want to strain or press the final product to get the sauce out?
I published this video right after I made it, it needed to ferment four months. This one ended up failing, check out my video on that :).
Here's the update with pressing, bottling, and tasting! ruclips.net/video/6UmBRi1eQgY/видео.html
Great . What is cogi
This video should help! ruclips.net/video/sS1lcKzj4cA/видео.html
Use sea salt
Nice video but this stuff is hard to do, didn't realize so much involved
I definitely made it harder than it was with making all the things!
Once you submerge everything in the brine the koji growth ends and the koji enzymes take over... but wait there's more! Helping the ferment are a bunch of salt tolerant yeasts and bacteria. The best way to introduce these is from a similar product -- miso could work, or I used a small amount of nama shoyu for my first batch.
That's a great suggestion! Miso is on the list soon!
I forgot sauce an am having rice:( so am here
Just a tip for next time: using star san is pretty pointless if you just boil your soybeans, as fungal spores on the beans dont get killed. Use a pressure cooker and you are actually sterilizing
Thanks!
I don't think you have koji there. Wrong color