Soy Sauce
Soy sauce is a staple ingredient in many Asian cuisines, and it's surprisingly easy to make at home. Our recipe uses just three ingredients: soybeans, water, and sea salt. With a little planning, you can ferment your own soy sauce in as little as 3 days. And it's worth the wait! Homemade soy sauce is so much more complex and flavorful than the mass-produced stuff, and it also has a silky texture that's perfect for drizzling over your favorite dishes.
Soy sauce has been used in China for thousands of years, and it's estimated that the first soy-based condiments were developed about 2,500 years ago. The fermented soybean paste we know as soy sauce probably first emerged around the Han Dynasty (206 BCE–220 CE). Soy sauce is made by a fermentation process that somewhat resembles the process of making beer or wine. In fact, it's so similar that the molds that are used to make soy sauce are sometimes called "soy sauce yeast". Making soy sauce at home is a bit of an undertaking, but it's really not as hard as you might think, and it's definitely worth the effort. You'll get a truly artisanal product that is far more flavorful and nuanced than anything you'll find at the grocery store.
Soy Sauce Soy Sauce Soy Sauce Soy Sauce
Prep time: 10 | Cook time: 0 | Serves: 4
  • 1 cup soy beans
  • 1/2 cup water
  • 1/4 cup sea salt
  1. Rinse the soybeans and soak them in water overnight.
  2. Drain the soybeans and rinse them well.
  3. Combine the soybeans, water, and sea salt in a blender and blend until smooth.
  4. Pour the mixture into a jar and cover it with a cheesecloth.
  5. Store the jar in a warm place for 2-3 days, or until the soy sauce has fermented to your desired taste.
  6. Once the soy sauce has fermented, strain it into a clean jar and store it in the refrigerator.
  7. Enjoy your homemade soy sauce!
Why It Works
  • We use whole soybeans in our recipe, which gives the soy sauce a richer flavor and a more complex texture.
  • We ferment the soy sauce for a shorter period of time than is traditional, which results in a soy sauce that is less salty and more flavorful.
  • We use a cheesecloth to strain the soy sauce, which removes any solids and gives it a smooth texture.