I was making soy sauce in my home. The making process is not complete yet. However, I was published some of the observation from time to time.
Preparation :
1. Soaked soy bean for overnight at room temperature.
2. Steamed the soy bean until soft.
Step 3 OR Photo 1 : The cooked soy bean is mixed with live-culture. Then, it will go through 3 days fermentation.
Photo 2 : The fermented soy bean will soak in brine solution for 3 months fermentation (OR maromi fermentation stage)
Like this:
Be the first to like this post.
Tags: home make, Soy Sauce
This entry was posted on August 12, 2008 at 3:33 pm and is filed under 酱油. You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
