Taste the difference: create delicious vegan soy sauce at home

Soy sauce, a staple ingredient in countless cuisines, is traditionally made using soybeans, wheat, and salt. However, for those embracing a vegan lifestyle or adhering to dietary restrictions, the presence of wheat can be a concern. This guide will empower you to craft your own delectable vegan soy sauce, unlocking the umami-rich flavors of this culinary gem.

Ingredients:

• 2 cups dry soybeans
• 1/2 cup koji (aspergillus oryzae) starter
• 1/4 cup sea salt
• 1 gallon filtered water

Equipment:

• Large pot
• Thermometer
• Cheesecloth
• Jars or bottles for storage

Step-by-Step Instructions:

1. Prepare the Soybeans

• Rinse the soybeans thoroughly and soak them in water overnight.
• Drain and rinse the soybeans again.

2. Cook the Soybeans

• Add the soybeans to a large pot of water and bring to a boil.
• Reduce heat to low and simmer for 1 hour, or until the soybeans are tender.

3. Inoculate the Soybeans with Koji

• Drain the soybeans and spread them evenly on a clean baking sheet.
• Sprinkle the koji starter over the soybeans, mixing well.

4. Ferment the Soybeans

• Transfer the soybeans to a large glass or ceramic container.
• Add the salt and mix thoroughly.
• Cover the container loosely with cheesecloth and secure with a rubber band.
• Place the container in a warm, dark place (70-80°F) for 1-2 weeks.
• Stir the soybeans daily to promote even fermentation.

5. Extract the Soy Sauce

• Line a colander with cheesecloth and place it over a large bowl.
• Pour the fermented soybeans into the colander and allow the liquid to drain.
• Gently press on the soybeans to extract as much liquid as possible.

6. Heat the Soy Sauce

• Transfer the extracted liquid to a large pot.
• Heat the soy sauce to 180°F, stirring occasionally.
• This heating process will pasteurize the soy sauce, extending its shelf life.

7. Bottle and Store

• Let the soy sauce cool slightly.
• Pour the soy sauce into sterilized jars or bottles.
• Store the soy sauce in a cool, dark place for up to 6 months.

Variations:

• Gluten-Free Soy Sauce: Use gluten-free koji starter and omit the wheat in the traditional recipe.
• Tamari Soy Sauce: Make the soy sauce without adding any wheat. The result will be a richer, darker sauce with a stronger umami flavor.
• Soy Sauce with Added Spices: Experiment with adding spices such as ginger, garlic, or chili peppers during the fermentation process to create unique flavor profiles.

Health Benefits:

• Rich in Protein: Vegan soy sauce is a good source of plant-based protein, making it an excellent addition to vegan and vegetarian diets.
• Good Source of Iron: Soy sauce contains a significant amount of iron, which is essential for carrying oxygen throughout the body.
• Low in Sodium: Compared to traditional soy sauce, vegan soy sauce is typically lower in sodium, making it a healthier option.

Popular Questions

Q: Can I use soy sauce that has been fermented for less than a week?
A: Yes, you can, but the flavor will be less developed. The longer the soybeans are fermented, the deeper and richer the flavor.

Q: How long does vegan soy sauce last?
A: Homemade vegan soy sauce will last for up to 6 months when stored in a cool, dark place.

Q: Can I make soy sauce using other legumes?
A: Yes, you can experiment with using other legumes such as chickpeas or lentils. However, the flavor will differ from traditional soy sauce made with soybeans.