Soy Sauce Recipe

Ingredients

2 cups soybeans
2 cups wheat berries
4-5 quarts water
1 cup sea salt

Instructions

Rinse the soybeans and wheat berries separately under cold water.
Soak the soybeans in water overnight (about 8-10 hours). Drain and rinse them again.
Combine the soaked soybeans and wheat berries in a large pot or container.
Add enough water to cover the beans and wheat berries completely.
Cook the mixture over low heat, stirring occasionally, until it reaches a gentle boil. Reduce the heat and let it simmer for about 2-3 hours.
Once the mixture has simmered, strain out the soybean and wheat berry solids using a cheesecloth or fine mesh strainer, reserving the liquid.
Discard the solids and transfer the liquid to a clean, sterilized glass jar or container.
Add sea salt to the liquid, stirring until it dissolves completely.
Cover the jar or container loosely with a clean cloth or paper towel and secure it with a rubber band.
Place the jar in a warm, dark place (ideally around 75-85°F or 24-29°C) for fermentation to occur. Stir the mixture daily.
After several months (typically 6 months to a year), the liquid will develop into soy sauce. Taste it periodically to monitor the flavor development.
Once the soy sauce has reached your desired taste, strain it through a fine mesh strainer or cheesecloth to remove any remaining solids.
Store the homemade soy sauce in clean, sterilized bottles or jars in a cool, dark place. Refrigerate after opening.

Notes

Remember that this homemade soy sauce recipe yields a small batch and requires patience for the fermentation process. Commercially produced soy sauce may be more convenient for everyday use.