How to Make Soy sauce

• Soak the soybeans and wheat separately in water overnight or for at least 12 hours. This helps to soften them and make them easier to process.
• Drain the soaked soybeans and place them in a large pot. Add the soaked wheat to the pot as well.
• Pour 3 liters of water into the pot with the soybeans and wheat. Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for 2 hours. Skim off any foam or impurities that rise to the surface.
• After 2 hours, turn off the heat and let the mixture cool down to room temperature.
• Transfer the cooled mixture to a blender or food processor and blend until smooth. You may need to do this in batches depending on the size of your blender.
• Strain the blended mixture through a cheesecloth or fine-mesh sieve to remove any solids. Squeeze out as much liquid as possible.
• Pour the strained liquid back into the pot and add the remaining 1.5 liters of water. Bring the mixture to a boil over medium-high heat.
• Once it boils, reduce the heat to low and let it simmer for another hour. Stir occasionally to prevent sticking or burning.
• After an hour, add the salt to the pot and stir until it dissolves completely.
• Turn off the heat and let the sauce cool down to room temperature.
• Transfer the sauce to sterilized bottles or jars and store them in a cool, dark place for at least a month to allow the flavors to develop.

Soy sauce is an essential condiment in many Asian cuisines and can be used in a variety of dishes. It is commonly used as a dipping sauce for sushi, dumplings, and spring rolls. It can also be used as a seasoning in stir-fries, marinades, and soups.

Soy sauce is a staple ingredient in Chinese cuisine and has gained popularity worldwide due to its unique umami flavor. It adds depth and complexity to dishes and can be used as a seasoning or a dipping sauce. With its rich history and versatility, soy sauce has become a beloved condiment in many cultures.

Facts about the sauce:

1. Soy sauce has been produced in China for over 2,500 years and is considered one of the oldest condiments in the world.
2. Traditional soy sauce is made through a fermentation process that involves soybeans, wheat, water, and salt.
3. The fermentation process can take months or even years, allowing the flavors to develop and deepen over time.
4. There are different types of soy sauce, including light soy sauce (thin and salty), dark soy sauce (thicker and sweeter), and tamari (gluten-free soy sauce).
5. In addition to its umami flavor, soy sauce is also known for its rich source of essential amino acids and antioxidants.
6. Soy sauce is not only used in Asian cuisine but has also been adopted in various international dishes, adding a unique savory touch.