Traditional Homemade Soy Sauce (Jiangyou)

8 steps. Take it one step at a time.

1. 01

   Rinse the soybeans thoroughly

   Rinse the soybeans (1.1 lb) thoroughly and soak in water for 12-16 hours until doubled in size.

   16 hr
2. 02

   Boil the soaked soybeans

   Boil the soaked soybeans in a large pot for about 3 hours at 100°C (212°F) or until they can be easily crushed between two fingers. Drain and let cool.

   3 hr
3. 03

   Roast the wheat kernels

   In a dry pan, roast the wheat kernels (1.1 lb) until dark golden brown and aromatic. Coarsely crack them using a blender or mortar and pestle.

   15 min
4. 04

   Mix the cooked soybeans and cracked wheat together

   Mix the cooked soybeans and cracked wheat together. When the mixture reaches 30°C (86°F), sprinkle the Koji starter (0.18 oz) over it and mix well.

   10 min
5. 05

   Spread the mixture

   Spread the mixture onto a tray and keep in a warm, humid environment (about 30°C/86°F) for 48-72 hours until the grains are covered in a fuzzy white or light green mold.

   3 days
6. 06

   Dissolve sea salt

   Dissolve sea salt (8.8 oz) in filtered water (2.1 qt) to create a brine. Combine the molded grain mixture with the brine in a large sterilized ceramic or glass jar.

   20 min
7. 07

   Cover the jar with a breathable cloth and store

   Cover the jar with a breathable cloth and store in a sunny spot. Ferment for at least 6 months, stirring once a day for the first week, then once a week thereafter.

   180 days
8. 08

   Strain the mixture through a heavy cloth or press

   After aging, strain the mixture through a heavy cloth or press to extract the liquid. Boil the raw soy sauce briefly to pasteurize, then bottle and store.

   45 min