@mksboysal I just got an electric pressure cooker for Christmas. It so fast to cook any dry beans but with this recipe, I have to wonder if it might change the outcome somehow. The beans have to be very overcooked for this process... Not sure if I'll try it this way or not.
@VivianRinSC, aren't you fortunate to get a gift like that. :-) I would say cook them in your pressure cooker in a low setting 2 hrs or so, if that option is available. Make sure you add plenty of water. Probably something like: 1 cup of beans 8 cups of water, so you get the most out of these beans... I hope you know what to do afterwards, right.? If you use little bit of brown rice too, then you'll make great: Tamari/soy souce and a great Miso. Keep us posted how it goes... Will you. :-)
Mamasan had a big kimchi pot stored on a balcony near my room when I lived in Korea. I got curious what was in it and lifted the lid. It was full of black liquid and floating on top was a bit of natural charcoal and a couple of very withered looking carrots. I was later told it was soy sauce and the charcoal and carrots were for flavor. Tasted great when served with food, but didn't look too appetizing in the pot.
I want to do this so badly, but You didn't give quantities-how much soy beans, water, salt, etc. Also, slow cook on what? high? low? does it matter? Thanks for any response. Looks fantastic!
@qutoobe I didn't give measurements because I didn't have any to being with. My mother just did everything by feel/sense. I tried to do the same but didn't use enough salt. The slow cooker was on low. My mother did it over fires and on the stove stirring often so I'm grateful for the crock pot! lol. I've been meaning to try this again but not had the time. Now that it's getting colder, I think I'll try it again. This time, I'm not gonna make the wafers but bricks. Sorry it's taking me so long.
@qutoobe Thanks for responding! Yeah, I kind of got the feeling that it was done by "feel," and that's fine by me-I just didn't know if there were any specifics. I don't mind botching up a batch or two in the interest of perfecting it because it seems like such a low cost product to make in the first place. When I try this-and I will-I will let you know how it turns out. I am stoked! Thanks for the recipe!
@qutoobe Please link it here or some how let me know. :) More family health issues. My mother broke her arm today and I'll be taking her to doctors tomorrow and Wednesday while prepping for Tday at my home for so far at least 12. My to-do list hasn't really changed but things like this keep bumping down project like this I want to do. :sigh: Can't wait to see what you do! :)
I've done quite a bit of fermenting and one thing that might cause mold is touching the "cakes" and transferring impurities as well as not keeping them submerged below the saline liquid. Just a thought.
It looks like you used about a gallon of water? I'm trying to figure out the best way to approach this.. My husband didn't like the idea of fermenting soy beans stinking up the house! haha but you pretty much put the soy beans in a slow cooker for two days, covered with water.. toss them in the food processor, form the wafers, put them in the dehydrator until dried.. put them in the gallon of water for about a day or so, then strain? oh and lots of salt?
@Millenniumgal86 Yep, that's pretty much it. Not quit a gallon of water, just enough to cover the wafers My mother recently made the bricks. These ferment more and get more flavor than the wafers I made for my dehydrator. It's all trial and error. I'm sure in the future I'll have some batches that do better than other batches.
@mossfashion Thanks for watching. Sea salt was already suggested and it's a very good alternative, adding minerals to this. What I find using sea salt is that I need more than if I used regular salt. So keep that in mind if making this. :)
Neat- I would love to make my own soy sauce and miso as well. Do you have written instructions and measurements for the wafers, sauce and then miso? Thanks!
@laramis I would love exact measurements, too. :) Still something on my list of stuff to do... It's always gonna be trial and error for me, due to humidity (how dry the paste/brick/cookie actually was), water quality, etc. In the end, it comes down to what I can manage and how it tastes and stores up for me. Maybe I'll be much better off with only small batches so I don't have to refrigerate? Also depends on the size of slow cooker I use as to my batch size. Sorry this is so generalized.
I would like to tell you that you should use himalayan salt, the richest salt in the world. It's very healthy for you, processed salt has been stripped of all it's minerals and nutrients by washing it in cyanide. That is why it shows 0 nutrients on the back of salt containers. Himalayan salt has 84 minerals and nutrients in it. If you want to make anything, cook, whatever, get rid of processed salt and it will taste so much better too. Great video, thanks, now I'll make my own soy sauce.
@savannah505 Excellent point about salt. If it must be used, especially in high quantities, better to get what nutrients you can add, right? I've noticed with unprocessed salts that they're not "salty" enough, so if I used Himalayan salt, I'd use more than I would use table salt. Just something else to consider. :) Thanks for watching and commenting.
I didn't see a new video about making soy sauce. I thought you were going to do another and add more salt to preserve it. I really enjoyed this very much. How many pounds of dry soy beans did you use for the batch? I think I'm going to have to try this. Thank you so much for posting this video. ★★★★★
@docsimonson I did start the other batch but goofed it up. I tried to get too technical and over reached myself, I think. So no vid. I've not had a chance to make more and it looks like after the new year starts. Can't have the "bricks" stinking up the Christmas tree. lol. Glad you liked it.
why does every topic on the Internet devolve into personal attacks? why?! this is a video about making Soy Sauce. how could that be controversial? it's sad.
@ski6744 Sorry about that. I thought I was in a conversation where we could agree to disagree but I wasn't. I try to think the best of everyone knowing I will be wrong some of the time.
I hope that you got some useful info in spite of any distractions in the comments.
@HeatherAnneKiefer Will you just make some caramelized sugar and then tell me 2 things, okay? 1) if it's caramelized sugar, why isn't it listed as caramelized sugar instead of Caramel color? 2) How far do you need to "caramelize" sugar or anything else for that matter to get a black or dark brown coloring?
I think I mentioned this is not how Japanese soy sauce is made. It's made with wheat and a type of yeast/fungus. This is old fashioned Korean style soy sauce. Or do you want to rename it? :)
@VivianRinSC First, it is caramelized sugar. Look it up. Caramel is a very dark, rich brown. To caramelize sugar, you add water and heat and wait until it turns brown. It's why caramel is brown, why brittle candy is brown, and it actually why breads turn brown when cooked. You know why cola has caramel coloring? Because they think it looks better than clear soda. It's not harmful, certainly no more harmful than eating a piece of peanut brittle.
@HeatherAnneKiefer Yes, I've read that "info" on caramelized sugar and it's not an accurate description. It's practically carbonized to get it dark. You have to burn it, but caramelized sugar sounds better than burnt sugar. Also it's usually not the regular sugar we think of from canes. All in all the stuff used to make and the process of making it is not something you would ever eat on its own.
@VivianRinSC Also, my comment about it not being how to make soy sauce was about the fact that you don't give clear instructions. You don't give a list of ingredients, don't give measurements, don't give an order of operations.
@HeatherAnneKiefer Sorry about not being precise but I don't have precise instructions myself. This is how my mother makes it and I can't get her to give me precise measurements, a bit of this, alot of that, etc. is what I'm working working. Plus I modified it some myself. I was shocked that it worked at all. That the water changed color so fast. I've not had the time time or soy beans to make another more detailed video. My mother also made hers in really large batches which I won't do.
@VivianRinSC Caramelization is a real process. It's not just a pretty name. Also, even were it to be carbonized, that's not particularly a bad thing. Lots of things we eat are carbonized. Do you like grill marks on your food? Carbonized. Further, I am quite familiar with sugar refining. See, I live about twenty minutes from a sugar refinery where my husband has worked. You do not know what you are talking about, I'm sorry.
@HeatherAnneKiefer Then let me phrase it like this. Since I don't understand or even like what I've been reading about "caramel color" I choose to not ingest it. :) We can agree to disagree on this and you can eat/drink all the stuff you want with caramel color while I avoid those products and look for alternatives. :)
First i would like to say i LOVE your video! I live next to a old korean lady and she makes this all the time from scatch but she calls it donjang or something. the only difference is she drys her out longer cuz (what she explained to me) the protein in soybeans need to break down to make it more bodily available and she ages with lots of salt to kill off any bad germs. Your video sparked my curious and makes me want to make it. Thanks again for havin cojones to post! much apprec
@guate1960 yes, Koreans call it denjang but I've seen it spelled and pronounced differently. lol She's probably right about needing longer time to cure. It's probably why my mother would make bricks instead of the cookies I did and only during the winter when not flies are around. Flies are drawn to this stuff.
It's all a learning process and I certainly don't know everything about making soy sauce. Just sharing what I'm learning as I'm learning it. Thanks for watching & commenting.
@ytertyu No yeast or any sort of starter, nothing but really mushy overcooked soy beans. My mother's "bricks" would get much smellier than what I made so there was some natural fermenting there. Less with mine.
With Japanese soy sauce there's wheat (to make it sweeter) and yeast added. Frankly, after so much salt to each type I really can not taste a difference between my mother's versions and Japanese store types except maybe in appearance. My mother's sauces would be lighter in color.
Without wheat there no need for mold to grow to change starch to sugar. Soooo ... i guess cooked soybean in salt water is just fermentation to extract the proteins... i think...
@jesterdspinard You're probably right. The "bricks" would get smellier and smellier the longer they dried. Something is happening for sure. :) Thanks for pointing this out.
At least this is an alternative to store soy sauce which are probably made with GMO soy (unless it's organic).
@mrrawrlicious That's what I'm trying to figure out. The right ratios. I'll be working with a pint's worth of dry beans, cook for 2 days, then dry, then soak then I'll try different amounts of salt to 8 ounces of sauce and see what doesn't get moldy. I've not had a chance to try this experiment out but I hope to soon. Been busy with grandkids, my garden, and other stuff. Even if you make it with similar ratio as this vid, keeping it refrigerated will make it last.
@mrrawrlicious I just weighed it. It's almost 25 ounces in the quart jar. Half that for pints, of course. And for the water, I can't figure that out. It's supposed to be in enough water to cover the dried paste.
What if you boiled the soy sauce before canning it? As with anything like this you want everything sterilized and super clean. I would love to make this, can you provide the exact amounts of ingredients and how long you dried the wafers?
@tdjtx This was my first try. My mother puts in much more salt and I thought I could get away with less. She didn't have refrigeration or even canning where she grew up. She tells me "this much, that much, not too much."
I did try to make a 2nd batch but I goofed it, too. I'm trying to measure and experiment and when I get it down, I will post a vid with all the right info. You're right about if I'd processed/canning it, I'd still be enjoying this batch.
@tdjtx I dried the wafers for over 12 hours until they seemed really dry. I even turned them over. Then they sat in a contain that wasn't totally air tight for 3-4 days before I poured water to cover. It should be such a simple process but time and other things are keeping me from it. Next batch I'll start with only a pint of dried organic soy beans. Should make about of half what you see in this vid.
I gave a friend of bottle of this soy sauce from this very batch. Hers didn't mold. She's kept it in her frig. She used a couple of days ago and there was mold smell or off taste. She's enjoying it greatly since she has Celiacs and it's hard for her to find soy sauce without wheat. Just something else to consider.
@breezyage Never take anyone's word on anything, especially someone you really don't know. There could be other stuff used and exactly tar from what, I'm not sure. I did read it somewhere that it was tar. Caramel isn't black or really dark, so I find calling whatever it is really misleading. Do a search. I'm sure you'll find out more than you want to know. Try to avoid coloring in your food if possible. It's what I try to do. Thanks for looking.
@breezyage I am so sorry if my reply came out rudely. Normally I put in ☺ faces to tell if I'm being tongue in cheek (smarty) or whatever I'm trying to convey. It was meant in a joking tone before I went into what I knew on the topic. I have been wrong in the past and it will probably happen again. ☺ Still irks me that my batch went bad so quickly, too. I do know that "caramel color" can be differ in different products. Caramelizing in cooking is getting the sugars browned/golden...
...continued... anything cooked to that dark is burnt! I still can't find out exactly what is used for caramelizing to get that dark a color. If you ever find out, please let me know. But I'm avoiding "caramel color" in anything I eat or drink. ☺
This is great! I've always wondered how to make soy sauce! You are using dried soybeans?
Soybeans are very easy to grow, but take up a lot of space for what you get - I love edamame, so mostly the beans I grow get steamed while they are fresh and eaten that way. But I do save quite a few for seeding the next year. I'd just need to save even more to allow for making soy sauce and miso.
@hunt1803 I've watched soy beans grow in the field across the road from our home. They really don't produce alot per plant, you're right. Maybe when I get more land to work with, I may try it. For now, I'll buy organic soy beans. I love edamame, too.
@ironhead41 Miso is usually in soups with chicken or fish broths, along with seaweed and/or tofu. Often served in Japanese restaurants. For Koreans, it is mixed up with a hot pepper paste (which I think you would love) to "season" rice that's rolled into fresh lettuces like red leaf (Korean tacos) or steamed cabbage. I'll try to find you a link with that stuff. :)
Excellent vid., Vivian! I was looking for more dry, soup mixes. Now can I dry out the miso into powder for individual meals? I luv a little soy in my meat jerky. I never knew I could make soy sauce. You made me a happy camper today! How long does the soy last? Do you think that vacuum bagging it would make it last longer? Does it freeze? Do you keep it in the fridge or just on the counter?
@KasinH We've always refrigerated the miso but not the soy sauce. Normally we go through all the soy sauce before any had a chance to go bad. Mom said it only goes bad if not enough salt was used.
Miso can be frozen. It would be interesting to make a dried powder of the miso...something I hope to try since I won't be making alot of soup now that it's getting hotter. It's great to add the store Ramen noodles and stock for extra flavor.
Ohhh making soy sauce! That's an awesome bonus. How do you dry out the turds if you don't have a dehydrator? Would the Sun do it?
I used to grow Korean peppers and make kimchey but I've forgotten how though I could probably make some and refine it to get it right, though I don't have the Korean pepper seeds any more. I bet ironhead would love some smokin hot kimchey. I had a horrible burning tender parts episode when I cleaned the seeds out of some peppers and didn't wash well enough, ouch!
@omegahpla My mother made those bricks in the winter due to no flies getting into them that time of year. If you dry them when there's bugs around, bugs WILL get into them. These things attract flies like you wouldn't believe! You need to net them somehow if sun drying which willl work. Or you can set your oven on really low and try that way. Since I've not done either method, I can't help beyond that.
@omegahpla Cayenne pepper will work for Korean peppers without much noticeable taste difference for kimchee or the miso that I made. I thought of Ironhead when I dumped those peppers in.lol Like I posted to him, I like really hot spicy foods but I'm a lightweight when compared to him. lol
thank you! :)
bluemoondiadochi 2 weeks ago
Hey, if you use a pressure cooker you can the job done in 2 hours.
mksboysal 1 month ago
@mksboysal I just got an electric pressure cooker for Christmas. It so fast to cook any dry beans but with this recipe, I have to wonder if it might change the outcome somehow. The beans have to be very overcooked for this process... Not sure if I'll try it this way or not.
VivianRinSC 1 month ago
@VivianRinSC, aren't you fortunate to get a gift like that. :-) I would say cook them in your pressure cooker in a low setting 2 hrs or so, if that option is available. Make sure you add plenty of water. Probably something like: 1 cup of beans 8 cups of water, so you get the most out of these beans... I hope you know what to do afterwards, right.? If you use little bit of brown rice too, then you'll make great: Tamari/soy souce and a great Miso. Keep us posted how it goes... Will you. :-)
mksboysal 1 month ago
Mamasan had a big kimchi pot stored on a balcony near my room when I lived in Korea. I got curious what was in it and lifted the lid. It was full of black liquid and floating on top was a bit of natural charcoal and a couple of very withered looking carrots. I was later told it was soy sauce and the charcoal and carrots were for flavor. Tasted great when served with food, but didn't look too appetizing in the pot.
therealvirginiawind 3 months ago
@therealvirginiawind I'm sure the smell wasn't too great either. Hmm... charcoal and carrots... So many experiments, so little time and money. :)
VivianRinSC 1 month ago
I want to do this so badly, but You didn't give quantities-how much soy beans, water, salt, etc. Also, slow cook on what? high? low? does it matter? Thanks for any response. Looks fantastic!
qutoobe 3 months ago
@qutoobe I didn't give measurements because I didn't have any to being with. My mother just did everything by feel/sense. I tried to do the same but didn't use enough salt. The slow cooker was on low. My mother did it over fires and on the stove stirring often so I'm grateful for the crock pot! lol. I've been meaning to try this again but not had the time. Now that it's getting colder, I think I'll try it again. This time, I'm not gonna make the wafers but bricks. Sorry it's taking me so long.
VivianRinSC 3 months ago
@qutoobe Thanks for responding! Yeah, I kind of got the feeling that it was done by "feel," and that's fine by me-I just didn't know if there were any specifics. I don't mind botching up a batch or two in the interest of perfecting it because it seems like such a low cost product to make in the first place. When I try this-and I will-I will let you know how it turns out. I am stoked! Thanks for the recipe!
qutoobe 3 months ago
@qutoobe Please link it here or some how let me know. :) More family health issues. My mother broke her arm today and I'll be taking her to doctors tomorrow and Wednesday while prepping for Tday at my home for so far at least 12. My to-do list hasn't really changed but things like this keep bumping down project like this I want to do. :sigh: Can't wait to see what you do! :)
VivianRinSC 3 months ago
Respond to this video... lol were they called shit bricks?
poobed666 8 months ago
@poobed666 And they stunk worse than poop. lol. It's why flies were so attracted to this stuff and why Koreans normally made this in the winter. lol
VivianRinSC 8 months ago
yeah, table salt is bleached, best to use a higher quality salt like celtic or himalayan
angelbe88 8 months ago
I've done quite a bit of fermenting and one thing that might cause mold is touching the "cakes" and transferring impurities as well as not keeping them submerged below the saline liquid. Just a thought.
asnoid 8 months ago
@asnoid So gloves and a weight on the cakes? Thanks.
VivianRinSC 8 months ago
Dookie bricks?
Blackoutx86 9 months ago
@Blackoutx86 Yep. lol
VivianRinSC 8 months ago
It looks like you used about a gallon of water? I'm trying to figure out the best way to approach this.. My husband didn't like the idea of fermenting soy beans stinking up the house! haha but you pretty much put the soy beans in a slow cooker for two days, covered with water.. toss them in the food processor, form the wafers, put them in the dehydrator until dried.. put them in the gallon of water for about a day or so, then strain? oh and lots of salt?
Millenniumgal86 10 months ago
@Millenniumgal86 Yep, that's pretty much it. Not quit a gallon of water, just enough to cover the wafers My mother recently made the bricks. These ferment more and get more flavor than the wafers I made for my dehydrator. It's all trial and error. I'm sure in the future I'll have some batches that do better than other batches.
VivianRinSC 10 months ago
THANK YOU SO MUCH FOR THE INFO! great recepe! I also have a suggestion for you, use SEA SALT. it will be much safer for you. ;)
mossfashion 1 year ago
@mossfashion Thanks for watching. Sea salt was already suggested and it's a very good alternative, adding minerals to this. What I find using sea salt is that I need more than if I used regular salt. So keep that in mind if making this. :)
VivianRinSC 1 year ago
Neat- I would love to make my own soy sauce and miso as well. Do you have written instructions and measurements for the wafers, sauce and then miso? Thanks!
laramis 1 year ago
@laramis I would love exact measurements, too. :) Still something on my list of stuff to do... It's always gonna be trial and error for me, due to humidity (how dry the paste/brick/cookie actually was), water quality, etc. In the end, it comes down to what I can manage and how it tastes and stores up for me. Maybe I'll be much better off with only small batches so I don't have to refrigerate? Also depends on the size of slow cooker I use as to my batch size. Sorry this is so generalized.
VivianRinSC 1 year ago
I would like to tell you that you should use himalayan salt, the richest salt in the world. It's very healthy for you, processed salt has been stripped of all it's minerals and nutrients by washing it in cyanide. That is why it shows 0 nutrients on the back of salt containers. Himalayan salt has 84 minerals and nutrients in it. If you want to make anything, cook, whatever, get rid of processed salt and it will taste so much better too. Great video, thanks, now I'll make my own soy sauce.
savannah505 1 year ago
@savannah505 Excellent point about salt. If it must be used, especially in high quantities, better to get what nutrients you can add, right? I've noticed with unprocessed salts that they're not "salty" enough, so if I used Himalayan salt, I'd use more than I would use table salt. Just something else to consider. :) Thanks for watching and commenting.
VivianRinSC 1 year ago
can you write down all the set?
yayakiko 1 year ago
i had to watch this again.......this is so excellent
ironhead41 1 year ago
I didn't see a new video about making soy sauce. I thought you were going to do another and add more salt to preserve it. I really enjoyed this very much. How many pounds of dry soy beans did you use for the batch? I think I'm going to have to try this. Thank you so much for posting this video. ★★★★★
docsimonson 1 year ago
@docsimonson I did start the other batch but goofed it up. I tried to get too technical and over reached myself, I think. So no vid. I've not had a chance to make more and it looks like after the new year starts. Can't have the "bricks" stinking up the Christmas tree. lol. Glad you liked it.
VivianRinSC 1 year ago
why does every topic on the Internet devolve into personal attacks? why?! this is a video about making Soy Sauce. how could that be controversial? it's sad.
ski6744 1 year ago
@ski6744 Sorry about that. I thought I was in a conversation where we could agree to disagree but I wasn't. I try to think the best of everyone knowing I will be wrong some of the time.
I hope that you got some useful info in spite of any distractions in the comments.
VivianRinSC 1 year ago
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HeatherAnneKiefer 1 year ago
Caramel coloring is not tar. It's made from caramelized sugar. Also, this is not 'how to make soy sauce'. You never show us how.
HeatherAnneKiefer 1 year ago 2
@HeatherAnneKiefer Will you just make some caramelized sugar and then tell me 2 things, okay? 1) if it's caramelized sugar, why isn't it listed as caramelized sugar instead of Caramel color? 2) How far do you need to "caramelize" sugar or anything else for that matter to get a black or dark brown coloring?
I think I mentioned this is not how Japanese soy sauce is made. It's made with wheat and a type of yeast/fungus. This is old fashioned Korean style soy sauce. Or do you want to rename it? :)
VivianRinSC 1 year ago
@VivianRinSC First, it is caramelized sugar. Look it up. Caramel is a very dark, rich brown. To caramelize sugar, you add water and heat and wait until it turns brown. It's why caramel is brown, why brittle candy is brown, and it actually why breads turn brown when cooked. You know why cola has caramel coloring? Because they think it looks better than clear soda. It's not harmful, certainly no more harmful than eating a piece of peanut brittle.
HeatherAnneKiefer 1 year ago
@HeatherAnneKiefer Yes, I've read that "info" on caramelized sugar and it's not an accurate description. It's practically carbonized to get it dark. You have to burn it, but caramelized sugar sounds better than burnt sugar. Also it's usually not the regular sugar we think of from canes. All in all the stuff used to make and the process of making it is not something you would ever eat on its own.
VivianRinSC 1 year ago
@VivianRinSC Also, my comment about it not being how to make soy sauce was about the fact that you don't give clear instructions. You don't give a list of ingredients, don't give measurements, don't give an order of operations.
HeatherAnneKiefer 1 year ago
@HeatherAnneKiefer Sorry about not being precise but I don't have precise instructions myself. This is how my mother makes it and I can't get her to give me precise measurements, a bit of this, alot of that, etc. is what I'm working working. Plus I modified it some myself. I was shocked that it worked at all. That the water changed color so fast. I've not had the time time or soy beans to make another more detailed video. My mother also made hers in really large batches which I won't do.
VivianRinSC 1 year ago
@VivianRinSC Caramelization is a real process. It's not just a pretty name. Also, even were it to be carbonized, that's not particularly a bad thing. Lots of things we eat are carbonized. Do you like grill marks on your food? Carbonized. Further, I am quite familiar with sugar refining. See, I live about twenty minutes from a sugar refinery where my husband has worked. You do not know what you are talking about, I'm sorry.
HeatherAnneKiefer 1 year ago
@HeatherAnneKiefer Then let me phrase it like this. Since I don't understand or even like what I've been reading about "caramel color" I choose to not ingest it. :) We can agree to disagree on this and you can eat/drink all the stuff you want with caramel color while I avoid those products and look for alternatives. :)
VivianRinSC 1 year ago
@VivianRinSC Then I shall let you live in your ignorance and pity you.
HeatherAnneKiefer 1 year ago
@HeatherAnneKiefer As I will let you live in your arrogance, rudeness and inability to thoughtfully communicate or debate things. :)
VivianRinSC 1 year ago
Great Explaintion!!! I like it!!!!
kevinhykuo1 1 year ago
Stop sticking your fingers in the soy sauce!
vexx67 1 year ago
@vexx67 Maybe that's why it went bad? lol. I did wash my hands and I did handle the soy bean "cookies" and everything else.
VivianRinSC 1 year ago
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guate1960 1 year ago
Mrs V,
First i would like to say i LOVE your video! I live next to a old korean lady and she makes this all the time from scatch but she calls it donjang or something. the only difference is she drys her out longer cuz (what she explained to me) the protein in soybeans need to break down to make it more bodily available and she ages with lots of salt to kill off any bad germs. Your video sparked my curious and makes me want to make it. Thanks again for havin cojones to post! much apprec
guate1960 1 year ago
@guate1960 yes, Koreans call it denjang but I've seen it spelled and pronounced differently. lol She's probably right about needing longer time to cure. It's probably why my mother would make bricks instead of the cookies I did and only during the winter when not flies are around. Flies are drawn to this stuff.
It's all a learning process and I certainly don't know everything about making soy sauce. Just sharing what I'm learning as I'm learning it. Thanks for watching & commenting.
VivianRinSC 1 year ago
so boring!! when will this end!! still i will give ua thumps up!!! was usefull
ksisneh 1 year ago
so boring!! when will this end!!
ksisneh 1 year ago
interesting vid .. you didn't mention any kind of yeast or starter used wit beans so this is unfermented soy sauce and miso ?
ytertyu 1 year ago
@ytertyu No yeast or any sort of starter, nothing but really mushy overcooked soy beans. My mother's "bricks" would get much smellier than what I made so there was some natural fermenting there. Less with mine.
With Japanese soy sauce there's wheat (to make it sweeter) and yeast added. Frankly, after so much salt to each type I really can not taste a difference between my mother's versions and Japanese store types except maybe in appearance. My mother's sauces would be lighter in color.
VivianRinSC 1 year ago
@VivianRinSC
Without wheat there no need for mold to grow to change starch to sugar. Soooo ... i guess cooked soybean in salt water is just fermentation to extract the proteins... i think...
jesterdspinard 1 year ago
@jesterdspinard You're probably right. The "bricks" would get smellier and smellier the longer they dried. Something is happening for sure. :) Thanks for pointing this out.
At least this is an alternative to store soy sauce which are probably made with GMO soy (unless it's organic).
VivianRinSC 1 year ago
oh my I didnt know, no no way i dont want to eat soy sause never again iuuchh
tenesperanza1 1 year ago
@tenesperanza1 Because of the salt?
VivianRinSC 1 year ago
how much soybeans did you use along with the 1 cup of salt? I wanna know the ratio/proportions. I'm also considering making my own sauce.
mrrawrlicious 1 year ago
@mrrawrlicious That's what I'm trying to figure out. The right ratios. I'll be working with a pint's worth of dry beans, cook for 2 days, then dry, then soak then I'll try different amounts of salt to 8 ounces of sauce and see what doesn't get moldy. I've not had a chance to try this experiment out but I hope to soon. Been busy with grandkids, my garden, and other stuff. Even if you make it with similar ratio as this vid, keeping it refrigerated will make it last.
VivianRinSC 1 year ago
@mrrawrlicious For this vid, I used approximately a quart jar of beans.
VivianRinSC 1 year ago
@VivianRinSC so how many pounds of beans is that?
mrrawrlicious 1 year ago
@mrrawrlicious I just weighed it. It's almost 25 ounces in the quart jar. Half that for pints, of course. And for the water, I can't figure that out. It's supposed to be in enough water to cover the dried paste.
VivianRinSC 1 year ago
What if you boiled the soy sauce before canning it? As with anything like this you want everything sterilized and super clean. I would love to make this, can you provide the exact amounts of ingredients and how long you dried the wafers?
tdjtx 1 year ago
@tdjtx This was my first try. My mother puts in much more salt and I thought I could get away with less. She didn't have refrigeration or even canning where she grew up. She tells me "this much, that much, not too much."
I did try to make a 2nd batch but I goofed it, too. I'm trying to measure and experiment and when I get it down, I will post a vid with all the right info. You're right about if I'd processed/canning it, I'd still be enjoying this batch.
VivianRinSC 1 year ago
@tdjtx I dried the wafers for over 12 hours until they seemed really dry. I even turned them over. Then they sat in a contain that wasn't totally air tight for 3-4 days before I poured water to cover. It should be such a simple process but time and other things are keeping me from it. Next batch I'll start with only a pint of dried organic soy beans. Should make about of half what you see in this vid.
Thanks for looking.
VivianRinSC 1 year ago
I gave a friend of bottle of this soy sauce from this very batch. Hers didn't mold. She's kept it in her frig. She used a couple of days ago and there was mold smell or off taste. She's enjoying it greatly since she has Celiacs and it's hard for her to find soy sauce without wheat. Just something else to consider.
VivianRinSC 1 year ago
Thankyou. is caremel color really tar?
breezyage 1 year ago
@breezyage Never take anyone's word on anything, especially someone you really don't know. There could be other stuff used and exactly tar from what, I'm not sure. I did read it somewhere that it was tar. Caramel isn't black or really dark, so I find calling whatever it is really misleading. Do a search. I'm sure you'll find out more than you want to know. Try to avoid coloring in your food if possible. It's what I try to do. Thanks for looking.
VivianRinSC 1 year ago
@VivianRinSC
Thanks for replying?
breezyage 1 year ago
@breezyage I am so sorry if my reply came out rudely. Normally I put in ☺ faces to tell if I'm being tongue in cheek (smarty) or whatever I'm trying to convey. It was meant in a joking tone before I went into what I knew on the topic. I have been wrong in the past and it will probably happen again. ☺ Still irks me that my batch went bad so quickly, too. I do know that "caramel color" can be differ in different products. Caramelizing in cooking is getting the sugars browned/golden...
VivianRinSC 1 year ago
...continued... anything cooked to that dark is burnt! I still can't find out exactly what is used for caramelizing to get that dark a color. If you ever find out, please let me know. But I'm avoiding "caramel color" in anything I eat or drink. ☺
VivianRinSC 1 year ago
@VivianRinSC
Cool peace and love
breezyage 1 year ago
This is great! I've always wondered how to make soy sauce! You are using dried soybeans?
Soybeans are very easy to grow, but take up a lot of space for what you get - I love edamame, so mostly the beans I grow get steamed while they are fresh and eaten that way. But I do save quite a few for seeding the next year. I'd just need to save even more to allow for making soy sauce and miso.
hunt1803 1 year ago
@hunt1803 I've watched soy beans grow in the field across the road from our home. They really don't produce alot per plant, you're right. Maybe when I get more land to work with, I may try it. For now, I'll buy organic soy beans. I love edamame, too.
VivianRinSC 1 year ago
This is a very cool video. I always wondered how it was made. Really like the fact you can get a double use out of making it. Thanks for sharing
austinsimpleliving 1 year ago
fantastic........you are my hero.....i will be making this......not sure what miso is used for tho......thank you very much
ironhead41 1 year ago
@ironhead41 Miso is usually in soups with chicken or fish broths, along with seaweed and/or tofu. Often served in Japanese restaurants. For Koreans, it is mixed up with a hot pepper paste (which I think you would love) to "season" rice that's rolled into fresh lettuces like red leaf (Korean tacos) or steamed cabbage. I'll try to find you a link with that stuff. :)
VivianRinSC 1 year ago
Excellent vid., Vivian! I was looking for more dry, soup mixes. Now can I dry out the miso into powder for individual meals? I luv a little soy in my meat jerky. I never knew I could make soy sauce. You made me a happy camper today! How long does the soy last? Do you think that vacuum bagging it would make it last longer? Does it freeze? Do you keep it in the fridge or just on the counter?
KasinH 1 year ago
@KasinH We've always refrigerated the miso but not the soy sauce. Normally we go through all the soy sauce before any had a chance to go bad. Mom said it only goes bad if not enough salt was used.
Miso can be frozen. It would be interesting to make a dried powder of the miso...something I hope to try since I won't be making alot of soup now that it's getting hotter. It's great to add the store Ramen noodles and stock for extra flavor.
VivianRinSC 1 year ago
Ohhh making soy sauce! That's an awesome bonus. How do you dry out the turds if you don't have a dehydrator? Would the Sun do it?
I used to grow Korean peppers and make kimchey but I've forgotten how though I could probably make some and refine it to get it right, though I don't have the Korean pepper seeds any more. I bet ironhead would love some smokin hot kimchey. I had a horrible burning tender parts episode when I cleaned the seeds out of some peppers and didn't wash well enough, ouch!
omegahpla 1 year ago
@omegahpla My mother made those bricks in the winter due to no flies getting into them that time of year. If you dry them when there's bugs around, bugs WILL get into them. These things attract flies like you wouldn't believe! You need to net them somehow if sun drying which willl work. Or you can set your oven on really low and try that way. Since I've not done either method, I can't help beyond that.
VivianRinSC 1 year ago
@omegahpla Cayenne pepper will work for Korean peppers without much noticeable taste difference for kimchee or the miso that I made. I thought of Ironhead when I dumped those peppers in.lol Like I posted to him, I like really hot spicy foods but I'm a lightweight when compared to him. lol
VivianRinSC 1 year ago