I admire the effort and dedication to having recorded all of this process. 14 months is a long wait, this is a great video, well documented and I am glad I got to watch it.
When she wrote, " put it somewhere quiet to ferment " and also " on sunny days, let it enjoy the sun ", I knew it was no ordinary soy sauce but one classy soy sauce. Lol .Thanx for recipe.
Funny, my first thought was, "What happens to it if I put it in a loud place! My next thought was what would happen to me if I eat soy sauce that has sensory overload?
I see in the comment section people say it takes long time. But when I was young, in my farming village, it took longer than that. We grew the beans ourselves. So it starts from the time bean seeds are scattered in the field in late Spring or early Summer, to be harvested in the Autumn. We thrashed the bean stalks to gather the bean. The soy bean sauce and paste was not considered to be bought, Every family made their own. And... The soy bean field was considered sacred. Nobody was allowed to take piss or shit in it. This was my grandmother's very strict rule. Sometimes a family's soy bean sauce goes wrong, which is very rare but happens, which becomes a big news in the whole neighborhood. All the adults participated in the analysis on what went wrong. Wrong ingredients or even the mental state of the housewife at the time of making it. And the day on which the soy bean sauce is made, or starts to be made is not selected randomly. In Asia, every day is alloted to one of 12 animals. Rat, Cow, Tiger, Rabbit.... thus 12 animals. I remember hearing that Rooster day was the best, but every family had their own favorite day of animals. PS: After watching this video, I checked my bought mass selling soy bean sauce. It was made from wheat produced in the US. I believe it was made from the wheat flour imported, thus cheap. Until now, I have never cared about from what it was made. Now, I feel that I have to buy the ones made from beans, not from imported cheap wheat flour. PS: As some people seem to think this comment is helpful, I will share one more story, which I had though was too personal. My grandmother often said her own story. Once when she went out on the field, she took piss or shit in the bean field, among which I don't remember now. For some reason I don't remember now, she told her mother that she took piss/shit in the bean field. It was about the time of sunset start. Then, her mother, my great grand mother, hurried out with her daughter to go to that bean field. The field was three 참cham away, which means, people have to take a rest for three times to reach there. In that old time, meter, or mile was not used, instead just 참 cham was their way of marking the distance. For those who are learning Korean language, even Koreans don't know from where the expression 한참 동안 came. This literally meant for the duration of one cham, which means pretty long time. Now it means, for a while, in modern Korean. So, she and her mother walked all the 3 chams way and cleaned it, and came back home, walking for 6 chams going and coming back. You could imagine what she learned from this. And what we all learned.
Thank you very much for sharing about your childhood memories of making this--it is very special to hear about! I also appreciate the perspective of how long these things really take when you are doing it all from scratch.
I grew up in a small village in South Korea and still remember grown ups making the Soysauce. Every one will time the sauce boiling day and whole village stank with the smell. They used to judge the lady of the household by how good or bad the sauce tasted so most ladies had little secrets how to make it taste little bit better then others. Um, I can still smell the pungency of boiling soy sauce.
That is a wonderful story and great to imagine such a village-wide tradition and competition. I'm fascinated by how they do it in Korea: it's like a piece of art that makes me want to create my own. Thank you for sharing your memories!
Fun fact sou sauce was originally a mistake! Some miso had been over salted and left and by the time they got back to those barrels it had a thick layer of a sudo soy sauce on top !
wow this makes me really appreciate my little store bought bottles of naturally brewed soy sauce. When you buy something you don't realize how much work and knowledge goes into it as a nice little package you just pick up for a few bucks. You are buying history, knowledge, technology and effort and love for a craft put into it by many human ancestors often from far far away. Much appreciation for this video and all the effort that went into bringing the beloved time honored soy sauce to bless our food at the table ❤.
This process is in effect lacto fermentation, I have IBS, and EDS among other health problems. I grow all my own vegetables and make a lot of lacto fermented vegetables they make my life so much better, I stop growth of nasty mould and bacteria by weighing down the cabbage, carrot ect in my jars with heavy slate disks, it keeps the vegetables or soybean paste below the surface of the salt water and I rarely have any problems. I also top up the water from time to time with cold boiled water to ensure the water level is constant. This was a lovely video which I really enjoyed! Growing and producing your own food is as much about the journey as the end product, anyone can buy something but not all people are courageous enough to try to make it themselves, and accept a mistake and do the process better next time. Well done !
It is great to hear about how lacto-fermenting vegetables helps you--I love them too. My mother used to make them when I was a child. Thank you for the tips on fermenting too, I do like the idea of using slate. I'm so glad you enjoyed the "journey" of it too--very satisfying!
Mimirowlz, when you make your own soy sauce, you know what's in it! Store bought ones will be made with a cheap and unhealthy salt; NOT Pink Himalayan Salt!
Wow! I moved from Portland, Oregon to Boston, Massachusetts in 2011. I began making soy sauce after I came to Boston, because I couldn't find a good enough soy sauce. One thing I do differently is that I let some of the bean paste remain in the soy sauce while it continues to ferment, and I don't pasteurize. From start to finish, it takes a minimum of 18 months. But it improves with age. I have a 6-year-old soy sauce, and that is quite different from a 2-year-old.
@@RoSario-vb8geHow is that obvious? I know most fungi aren't bad, but those on food I'm generally careful with, along with the ones that are bad tend to be really bad. Genuinely curious btw, bc I just found this video and the fungus is the only thing throwing me off of trying this myself...
Wow! The whole process from start to finish was a form of art. Thank you so much for sharing this experience, I had no idea the time and effort put into making soy sauce.
I'm going to give it a try. I enjoy making my own stuff if I can. I still purchase store items, but I found making your own product allows you to appreciate it more and the feeling of pride when you and guest enjoy it. Also, making your own stuff; you know exactly what's in it.
I shall never take soya sauce for granted again. I just love the time scale for this recipe. Slow cooking, and let Mother Nature take her course. Delightful. 🙏
As someone who likes to know what’s in my food, this was much appreciated. I also understand why quality soy sauce is expensive. Thank you. As a side note this was very well shot and produced with clear concise instructions.
I"m so glad you appreciated the process--it was great for me to learn about it too. Indeed I have more appreciation for great soy sauce now as well. Also, thanks so much for appreciating the videography and instructions--it is a lot of work, but I try to make them both beautiful and intelligible!
My salutes to all soya sauce makers and thanks for this beautiful video. Some day something like this makes you realise that nothing to be taken for granted.
I tried this but I live in the mountains of northern New Mexico, cold and dry in December. My meju (soy bricks) would not grow mold! So I made a sort of humidity chamber with a large crock pot and a temp controller set to 86 degrees, a small plate on the bottom to elevate the meju, a little water on the bottom and some native grasses for innoculation. I had white and green mold within a matter of days! The meju are bobbing about in the brine now, with jujubes, chiles and chunks of charcoal from my fireplace.
My goodness!! This was very satisfying to watch this process. But I couldn’t help wondering how on earth the first person discovered how to do this? Shout out to everyone still doing it the authentic way!!
I agree, it really is amazing! A viewer pointed out the other day how widespread fermenting was as a preservation method before electricity, and that helps make it easier to see how this could have developed.
this video made me appreciate people who make food...we should never ever waste food considering the amount of effort and love put in , in order to make a full product. God bless your hands. lovely video
Wonderful to see the culture you bring to this story of soy sauce. I can picture ancient generations of families creating and passing down to their future generations. Thank you. You’re a gem. I’ll follow your channel forever.
It seemed like I was enjoying a short still pleasing journey story which ended with a happy note. I am amazed with the dedication and precision you put in making this vid. Really glad to see this one. Thanks for the recipe♥️
Wow I just discovered this channel today, and I now have a new found respect for people who make this for a living, I'll never look at a bottle of soy sauce the same way again! Thankyou so much for sharing your wonderful experience with us 😊 this was beautiful to watch.
Fascinating 14 months process. I was surprised by the high salt content (2 cups per jar) and the use of charcoal in process. Thanks for sharing your very informative video!
What you made is not common soy sauce, it is a medicinal fermentation with chily and red jujube. Why medicinal ? Think about the ingredients used and the long process of digestion and fermentation. It is good for the intestinal tract. An alchemy transformed into good bacterias. Thank you for the video. Time, patience is by your side.
@@ZULAINECAMPOS1 he didn't say he wasn't going to buy it anymore... making anything is an adventure worth taking even if only done once. but it sounds like if you make soy sauce you'll end up moving. i should make some as my internet sucks where i live.
Thank you for this amazing video. I've always maintained that the key to good cooking is patience. You proved my point and took my patience up a notch! Very well done. A few more videos, and I'll be your fan!
I love the video, thank you for your efforts of putting it together for so many of us who are trying to keep themselves away from all the crap, chemicals and you name it that the food market industries put in the food to make it last forever on the shelves. I am going to make this soy sauce! OMG this video is amazing!! Thank you.
My eye's are seeing , but my mind expanding.... What is life... Keep doing your work and time passes ( you get right result) finally applause... Nice video making.
It's indeed a precious soy sauce, imagine how long the process to make such very good and great taste of soy sauce, I appreciate also how patient and dedicated you are in making this video... I am glad I have watched your video, I also subscribed right after I watched it. Thanks Gourmet Vegetarian Kitchen...
“When they are cool to touch, smash them in a mortar & peste” Me: why the hell don’t you just use a food processor?! “This was too difficult so I switch to a food processor” Me: LOL
I believe some people appreciate knowing the traditional way of how to make this in their culture. Will be nice if you show some respect. Some people like classical music while some like rap......
@@stephko8312 Dude. Chill. You realise that classical music was once pop music, right? Jazz was once considered filthy and Bach was a rebel. She made a joke, don't be an ass.
WOW - just learned something new. Did not know how time-consuming it was to make good soy sauce. I am sure it is going to taste much better than the ones sold at the supermarkets. Thank you for sharing and hope one day I can make it as good as you did.
I’m so glad your channel unexpectedly show up as a recommendation. Very peaceful. Have you ever given a kitchen tour? I would make the soy sauce for gifts. The jars are a nice idea for that! Thank you for sharing.
I was completely dumbfounded by your original recipe after watching several fake ( or should I say shortcut?) soya sauce recipes from other channels! All those recipes required just load of salt, sugar and vinegar! They seemed so easy but I was just thinking that if this sauce's name is Soya sauce, then where the heck is Soya bean??? Then I searched a little bit more and found your recipe! My God! It’s AMAZING!! Thanks a lot for sharing the original recipe! My deepest respect for your hard work. 😘😘
I'm not gonna lie... as a chef I love to make all of my stuff, and pantry is definitely my fave thing to do, will try to make my own soy sauce, cause man this looks just amazing... luckily for me... I've found a commercial one which is worth every penny!
This was a wonderful story you have told us. thank you. Well I make kimchi, red paste and many Korean dishes I think it is time to up my game and make some Korean style( no wheat) soy sauce. Thank you for the inspiration.
I'm glad you're going to try this. It was a big project for me to take on too, but with all I learned I really look forward to doing it again soon. I wish you much luck and fun in the making of it:)
Excuse me mam. Could I dry the soybeans block on a sunny day? If I could, how many days exactly until it became dried? Because i live on a tropical island and there is no heater here. And I'm sorry if my English not really good. Because English is not my first language here.
You can simply dry the blocks in shady area until they are firm, them hang them to dry until they are complete dry. Don't dry them under the direct sun as it will kill all the bacteria we need for fermentation.
This video is so therapeutic! I can't believe. So beautifully made. Today I promised myself that one day I will begin to make soy sauce. ❤️😍 Kudos to you for recording the entire process so beautifully.
Estoy muy feliz de encontrar tu receta! Me fascina la salsa de soya pero me limitaba por tener que comprar industriales, ahora la haré en casa!!! . Muchas gracias!!!! Bendiciones para ustedes!
Me watching how to make Soy milk: "Yay! That's easy!" Me watching how to make Tofu: "A little harder, but still doable!" Me watching how to make Soy Sauce: "😳😳😳😳😳"
You might use something to fully submerge your fermentation process to prevent molding. The only reason it molds is that the food was above the brine and exposed to the air above the salt brine allowing fungus to grow.
@@joeb4142 Hi Josiah, when we do a sauerkraut, we also eliminate the contact with air by using a ceramic weight for pressing the cabbage under the liquid. (for ilustration www.odkulinare.cz/keramicke-tezitko-do-zelaku-o-prumeru-14-cm) I guess any weighted ceramic plate might do the same. I was also thinking if an airlock will stop growing mold, but have no experience. Excellent video, thank you for that. It must be very satisfying to taste your own soy sauce after such a long time. I will have a go once
@@joeb4142 You can use a stone, a net, a bag filled with water or you make something out of clay. Some glasses with goods (Mixed pickles or so) have a plastic netwise disc which you can bend through the opening of the Glass and defold in it. Then just cover the content with saltwater and close the jar softly, so the gas can float outside. th-cam.com/video/iiNl0Jv6xTw/w-d-xo.html
When my grandma did the fermented russian cabbage, she always put round pieces of a thick glass inside the jars and press them with the boiled sea stones. These stones are small enough and heavy, to keep the cabbage under the brine. And they had smooth surface without pores, which may contain fungi spores inside even if you boiled them.
Wow! I really love this video and your process! Can I use a dehydrator to dry the beanblocks? So that I could skip the hanging drying? Is it "just" about drying fully at the inside or is it the time that matters for this step? I'd love to try making (and tasting!) your soy sauce, but I've got so many other projects in my mind and kitchen (like different vinegar, a lot of dried herbs, veggies, fruits..., sauerkraut, oil extractions, raising seedlings...). So I really need a to plan my space for hanging, standing, conserving ..... :D Thank you!
Soy blocks form a film as the outside dries, and the inside is a good environment for fermentation. In the end, it dries differently, but in the meantime, fermentation breaks down the protein of the beans, resulting in a delicious flavor. Time and environment are important. We call bean blocks 'meju'. Try to use it as a keyword when you search.
I have seen lots of online recipe with the prefix of 'quick' and v the viewers also tend to finish it quick (by fast forwarding). But what you have is whole new level of passion for cooking.coupled with a very good soundtrack it was very soothing for mind. thank you for sharing this. With love and respect from India.
Thank you so much for the very thoughtful comment, and it is very special to receive it all the way from India! I am very glad to hear you talk about my work in this way--I really do love doing this and sharing the videos!
I know, I don't think I can make it on a regular basis either. I wanted to make it as it's a fascinating process, and I'm glad I did. I'm also so glad it actually came out tasting great!
I just recently started watching your videos. Thank you for showing what a little love for what you create can produce. I made the black bean tempeh. It came out great to me so thank you I plan on trying many more of your recipes.
My favorite song while making soy sauce.... EXCELLENT! What an amazing journey! I always knew it was a process but never knew the extent of it! You made liquid gold! Thank you for sharing!
Beautiful video! I love that your soy sauce is gluten free. It is interesting how this is done. Are the chili and jujubes for flavor? What is the purpose of the charcoal?
Yes it is very interesting to me too. The chili does not seem to affect the flavor at all, but I think the jujubes might add a little bit of sweetness, but I can't really tell. The charcoal's purpose is to purify the brine. I'm so glad you found it beautiful!
@@GourmetVegetarianKitchen I'm not a scientist or anything but I don't think that is a necessary step. The surface area is far too low for it to do such a thing, activated charcoal powder could but i dont even think that step is necessary.
@@cruelfish4824 people who have been making something for so very long, learned what works even if they don't know exactly why. Don't discount hundreds of years of experience.
@@cindykq8086 Hundreds of years of experience lead the chinese to eat rhino horn as medicine and lead the westernworld to blodletting to reduce fever. Just because something has been done it doesnt mean that it has any effect whatsoever. Just skip that step, it doesnt do anything. Purely conjecture but it's possible that the reason it stayed around as a thing is simply that the people who started doing it were people that had more money, so they could add more ingredients and steps to the process, in the end they used better water and better ingredients, leading to the illusion that such an additive had an effect, making people follow suit. ETC, there is an entire research field about this stuff, it's really fascinating.
When I saw while scrolling then I said myself wanna make it now finally first any korean thing but after watching 👀 I think I can't do it 🙁 . Tatteokbi will be better for me to make it first time 😇 Thanks for this recipe 😍 Salute to your dedication and passion 🙏🏻☺
I'm so glad you enjoyed my video and appreciate the fresh organic method--that is important to me too:) I did make a video about teriyaki tempeh here you may be interested in: th-cam.com/video/lFtg5LpLhoU/w-d-xo.html
Happy to finally be able to prepare soy sauce with limited salt & sugar ! Love your Channel I recently found ! Background string music is good choice for peaceful and serene cooking ! 😊
Very interesting process but my family consumes a big quantity of sauce, we can't wait 14 months. Thanks anyway for sharing your experience. Great video ❤️🙏👍
No wrapping the soy bricks in hay or rice straw though? I thought that was an important part of the Korean process, innoculating the bricks with the bacteria and fungi endemic to the hay.
I read about these techniques, but as I was trying to simplify it as much as possible for the home kitchen I decided to skip them. I'll have to think about that more for next time as I think you make a very good point here. Thank you for sharing!
@@GourmetVegetarianKitchen love humbleness, if someone said something i did wrong on public i mght thank and consider fixing IN SECRET and avoid replying... sad but true.
Aha now I know what these are😂...I saw them in a few Korean dramas ,they were hanging those blocks in their houses, I was always wondering what they were😂
8:13 "put the jars somewhere quiet to ferment for a few months" SHHHH!!!..... be quiet my soy sauce is fermenting!... if your too loud you'll spook it.
You're darn right, it's precious! I love nothing as much as I do soy sauce. I bet you make all kinds of delicious food that goes great with that yummy sauce. My mouth is watering!
I admire the effort and dedication to having recorded all of this process. 14 months is a long wait, this is a great video, well documented and I am glad I got to watch it.
Thank you very much for the kind words here--it was really quite a process for me too, and I'm so glad it also came out tasting wonderful!
now imagine if she dropped the bottle
Yup me too
@@GourmetVegetarianKitchen It really is a great documentation that took some serious dedication.
absolutely right
When she wrote, " put it somewhere quiet to ferment " and also " on sunny days, let it enjoy the sun ", I knew it was no ordinary soy sauce but one classy soy sauce. Lol .Thanx for recipe.
So right! Classy and chic🤣
Funny, my first thought was, "What happens to it if I put it in a loud place! My next thought was what would happen to me if I eat soy sauce that has sensory overload?
a boujee sauce , with a monocle and mustache.
I have to start from today for my future children and wife
truth seeker 🤣
Me too, and I don't even have a wife nor children but soy sauce has to be ready xD
:):):) hahahaha. So funny.
You can have all 3 of mine. Where are we going out to eat tonight
Right
Me before watching the video: "oh great I will be able to make homemade soysauce by my own !"
Me after watching the video : "well I think I'll buy it"
Lol😂😂 even I felt the same .....
Lol yea... How did they even think of doing this... It baffles me
Totally different than store bought
😁😁😂 same here..😁
Ok means you are understand hard work for soya souce
I see in the comment section people say it takes long time.
But when I was young, in my farming village, it took longer than that.
We grew the beans ourselves. So it starts from the time bean seeds are scattered in the field in late Spring or early Summer, to be harvested in the Autumn.
We thrashed the bean stalks to gather the bean.
The soy bean sauce and paste was not considered to be bought, Every family made their own.
And...
The soy bean field was considered sacred.
Nobody was allowed to take piss or shit in it. This was my grandmother's very strict rule.
Sometimes a family's soy bean sauce goes wrong, which is very rare but happens, which becomes a big news in the whole neighborhood.
All the adults participated in the analysis on what went wrong.
Wrong ingredients or even the mental state of the housewife at the time of making it.
And the day on which the soy bean sauce is made, or starts to be made is not selected randomly.
In Asia, every day is alloted to one of 12 animals.
Rat, Cow, Tiger, Rabbit.... thus 12 animals.
I remember hearing that Rooster day was the best, but every family had their own favorite day of animals.
PS: After watching this video, I checked my bought mass selling soy bean sauce.
It was made from wheat produced in the US.
I believe it was made from the wheat flour imported, thus cheap.
Until now, I have never cared about from what it was made.
Now, I feel that I have to buy the ones made from beans, not from imported cheap wheat flour.
PS: As some people seem to think this comment is helpful, I will share one more story, which I had though was too personal.
My grandmother often said her own story.
Once when she went out on the field, she took piss or shit in the bean field, among which I don't remember now.
For some reason I don't remember now, she told her mother that she took piss/shit in the bean field.
It was about the time of sunset start.
Then, her mother, my great grand mother, hurried out with her daughter to go to that bean field.
The field was three 참cham away, which means, people have to take a rest for three times to reach there.
In that old time, meter, or mile was not used, instead just 참 cham was their way of marking the distance.
For those who are learning Korean language, even Koreans don't know from where the expression 한참 동안 came.
This literally meant for the duration of one cham, which means pretty long time.
Now it means, for a while, in modern Korean.
So, she and her mother walked all the 3 chams way and cleaned it, and came back home, walking for 6 chams going and coming back.
You could imagine what she learned from this.
And what we all learned.
Thank you very much for sharing about your childhood memories of making this--it is very special to hear about! I also appreciate the perspective of how long these things really take when you are doing it all from scratch.
Wow!what a beautiful story
I am humbled by your soy sauce story .so moving and beautiful ☺
Which country or region are you from where every farmer make soya sauce.
@@anubhavsinha1274 Southern most part of Jeju island in Korea.
Not now. At that time, when I was growing up.
I grew up in a small village in South Korea and still remember grown ups making the Soysauce. Every one will time the sauce boiling day and whole village stank with the smell. They used to judge the lady of the household by how good or bad the sauce tasted so most ladies had little secrets how to make it taste little bit better then others. Um, I can still smell the pungency of boiling soy sauce.
That is a wonderful story and great to imagine such a village-wide tradition and competition. I'm fascinated by how they do it in Korea: it's like a piece of art that makes me want to create my own. Thank you for sharing your memories!
Owo....we always respect traditions ❤ from Bangladesh
That is gold.
Yeahhhh... At my place some people make mango pickle together.. it also takes a lot of time...
Can we microwave it for drying
humanity sometimes amazes me...somebody really sat there and imagined all this process and came out with this heavenly sauce..bro!!
Yes it amazes me too!!
That was exactly my thought. How the hell could anyone concoct this process? There must be a God or at least ancient alien visitors.
@@charleswalter2902 or maybe people gradually made it better over the course of generations and research?
You’d be surprised how much stuff we know today came about by accident.
Fun fact sou sauce was originally a mistake! Some miso had been over salted and left and by the time they got back to those barrels it had a thick layer of a sudo soy sauce on top !
wow this makes me really appreciate my little store bought bottles of naturally brewed soy sauce. When you buy something you don't realize how much work and knowledge goes into it as a nice little package you just pick up for a few bucks. You are buying history, knowledge, technology and effort and love for a craft put into it by many human ancestors often from far far away. Much appreciation for this video and all the effort that went into bringing the beloved time honored soy sauce to bless our food at the table ❤.
Thank you so much!
This is quite different from the Japanese soy sauce you are thinking of.
👍
@@창녀줄리가청와대접수 Korean soy is available too.
What a beautiful comment
This process is in effect lacto fermentation, I have IBS, and EDS among other health problems. I grow all my own vegetables and make a lot of lacto fermented vegetables they make my life so much better, I stop growth of nasty mould and bacteria by weighing down the cabbage, carrot ect in my jars with heavy slate disks, it keeps the vegetables or soybean paste below the surface of the salt water and I rarely have any problems.
I also top up the water from time to time with cold boiled water to ensure the water level is constant.
This was a lovely video which I really enjoyed! Growing and producing your own food is as much about the journey as the end product, anyone can buy something but not all people are courageous enough to try to make it themselves, and accept a mistake and do the process better next time.
Well done !
It is great to hear about how lacto-fermenting vegetables helps you--I love them too. My mother used to make them when I was a child. Thank you for the tips on fermenting too, I do like the idea of using slate. I'm so glad you enjoyed the "journey" of it too--very satisfying!
After watching this, I went to kiss my soy sauce in the fridge "you've been through a lot honey, I appreciate you" ☺
mimirowlz Lol!!!
Thank you - yes it was quite a process:)
@@GourmetVegetarianKitchen you are welcome, I appreciate you too for this video 😘
mimirowlz ... 😂 I know 😂😂😂
Mimirowlz, when you make your own soy sauce, you know what's in it! Store bought ones will be made with a cheap and unhealthy salt; NOT Pink Himalayan Salt!
Wow! I moved from Portland, Oregon to Boston, Massachusetts in 2011. I began making soy sauce after I came to Boston, because I couldn't find a good enough soy sauce. One thing I do differently is that I let some of the bean paste remain in the soy sauce while it continues to ferment, and I don't pasteurize. From start to finish, it takes a minimum of 18 months. But it improves with age. I have a 6-year-old soy sauce, and that is quite different from a 2-year-old.
Vous pouvez me donner la recette svp ? J essaie de faire la sauce depuis qqes jours et j ai pas trouvé une recette juste merçi
Good to know, I love non pasteurising when possible. Thanks!
ممكن تعلمني كيف اصنع صلصة صويا من فضلك
Love the idea of non pasteurized!
Obviously the fungi isn't bad, so would it be possible to still use the miso in the vlog?
@@RoSario-vb8geHow is that obvious? I know most fungi aren't bad, but those on food I'm generally careful with, along with the ones that are bad tend to be really bad. Genuinely curious btw, bc I just found this video and the fungus is the only thing throwing me off of trying this myself...
Wow! The whole process from start to finish was a form of art. Thank you so much for sharing this experience, I had no idea the time and effort put into making soy sauce.
That’s a labour of love and patience. Enjoy every last drop of your sauce. Thanks for sharing.👍
Thank you - so glad you enjoyed!
👍well said
Imagine what the heck was doing the guy who discovered soy sauce lol
I know--amazing really!
That's EXACTLY what I was thinking
I came to write this, but unfortunately I am 6 days late...
I think after i saw the funghi combined with wheat... John died at the end
Well, most of society was built on alcohol, so it’s only natural to assume they’d ferment everything they could to see what happened
I have been enjoying soy sauce all over 50years but this is my first time ever seen how it is made thanks so much for sharing
Yes me too--it is great to know how to make it now!
I'm going to give it a try. I enjoy making my own stuff if I can. I still purchase store items, but I found making your own product allows you to appreciate it more and the feeling of pride when you and guest enjoy it. Also, making your own stuff; you know exactly what's in it.
how did it go with the homemade soy souce?
Agree all the way
I shall never take soya sauce for granted again. I just love the time scale for this recipe. Slow cooking, and let Mother Nature take her course.
Delightful. 🙏
Thank you very much--I agree!
Appreciate your patience in making this lengthy sauce and teaching us the method.
I'm so glad you liked it! It was also very fun to create the video.
As someone who likes to know what’s in my food, this was much appreciated. I also understand why quality soy sauce is expensive. Thank you. As a side note this was very well shot and produced with clear concise instructions.
I"m so glad you appreciated the process--it was great for me to learn about it too. Indeed I have more appreciation for great soy sauce now as well. Also, thanks so much for appreciating the videography and instructions--it is a lot of work, but I try to make them both beautiful and intelligible!
My salutes to all soya sauce makers and thanks for this beautiful video. Some day something like this makes you realise that nothing to be taken for granted.
Thank you so much!
I tried this but I live in the mountains of northern New Mexico, cold and dry in December. My meju (soy bricks) would not grow mold!
So I made a sort of humidity chamber with a large crock pot and a temp controller set to 86 degrees, a small plate on the bottom to elevate the meju, a little water on the bottom and some native grasses for innoculation. I had white and green mold within a matter of days!
The meju are bobbing about in the brine now, with jujubes, chiles and chunks of charcoal from my fireplace.
My goodness!! This was very satisfying to watch this process. But I couldn’t help wondering how on earth the first person discovered how to do this? Shout out to everyone still doing it the authentic way!!
I agree, it really is amazing! A viewer pointed out the other day how widespread fermenting was as a preservation method before electricity, and that helps make it easier to see how this could have developed.
I as a chef have a new found respect for soy sauce and will be showing this to alot of colleuges who take this for granted
I'm so glad you found this so interesting too--thank you!
Yes chef! I love it but thought it must be easy to make, I'm so glad I've seen this and appreciate it more than before.
this video made me appreciate people who make food...we should never ever waste food considering the amount of effort and love put in , in order to make a full product. God bless your hands. lovely video
*The making of this Korean soya sauce is longer than most American marriages!*
Maybe most of your marriages.
@@sfaoldguy destruction 100
Hahahaha... Oh ma days... 😂 😂 ❤️
Ahahaha!
😄😄😄 for sure some of them.
Amazing......Literally you have brought a undiscovered level of respect for soy sauce. Very thankful to you for making this video and congratulations.
You are very welcome, and I really appreciate the kind words!
Best thing I’ve seen on TH-cam in quite a while.
Thank you so much!
Wonderful to see the culture you bring to this story of soy sauce. I can picture ancient generations of families creating and passing down to their future generations. Thank you. You’re a gem. I’ll follow your channel forever.
It seemed like I was enjoying a short still pleasing journey story which ended with a happy note. I am amazed with the dedication and precision you put in making this vid. Really glad to see this one. Thanks for the recipe♥️
Wow I just discovered this channel today, and I now have a new found respect for people who make this for a living, I'll never look at a bottle of soy sauce the same way again! Thankyou so much for sharing your wonderful experience with us 😊 this was beautiful to watch.
Thank you for all the kind words and respect for tradition!
Very cool! I certainly have a new respect for soy sauce after watching the details of this lengthy process. Kudos to you!
Thank you so much, Sarah!
Sarah VeganGarden ...laugh my vegan buns off 😄 me too! I appreciate the cheap price more lol
Oh and thx for being Vegan Sarah 🤗 I am too 🥰
Beautifully done video. Thanks for showing us how you do this. "Good things come to those who wait."
small footprint thank you, and yes, it’s well worth the wait!
Fascinating 14 months process. I was surprised by the high salt content (2 cups per jar) and the use of charcoal in process. Thanks for sharing your very informative video!
The high salt help select for the microbes and fungi that will ferment the soy beans... otherwise, it will just rot
Check out lacto fermentation, its humanity's oldest form of microbiology!
She must be a Korean. That's how I exactly make it . It's so much fun to make and try the taste home made soy sauce. I have been doing it for 15 yrs.
I'm not Korean, but you're right that this is based on the Korean technique. I agree it is fun to make!
Why I have a question, what is the berry? Thank you
wow 15 years! The 3 jars you have made probably tasted amazing.
What you made is not common soy sauce, it is a medicinal fermentation with chily and red jujube. Why medicinal ? Think about the ingredients used and the long process of digestion and fermentation. It is good for the intestinal tract. An alchemy transformed into good bacterias. Thank you for the video. Time, patience is by your side.
Fun??!!,where’s the fun here 🙀🙄😩🤔
I also started making this a year ago, so far my dads died, I moved house, lost two jobs, had a baby and still not got my soy sauce for my dinner!
Why won't you buy it?
@@ZULAINECAMPOS1 he didn't say he wasn't going to buy it anymore... making anything is an adventure worth taking even if only done once.
but it sounds like if you make soy sauce you'll end up moving. i should make some as my internet sucks where i live.
On behalf of your daughters i would like to thank for your love and dedication that you put into their gift.
@@ZULAINECAMPOS1 issa joke
Congratulations on the new baby. My sympathies for the loss of your dad.
Thank you for this amazing video. I've always maintained that the key to good cooking is patience. You proved my point and took my patience up a notch! Very well done. A few more videos, and I'll be your fan!
Thank you very much for the kind words. It feels good to have my patience pay off and be noticed!
I love the video, thank you for your efforts of putting it together for so many of us who are trying to keep themselves away from all the crap, chemicals and you name it that the food market industries put in the food to make it last forever on the shelves. I am going to make this soy sauce! OMG this video is amazing!! Thank you.
Folk who think this is such a long process may want to avoid watching videos on how to make Parmesan cheese.
Mozzarella on the other hand! Easy peazy!
Or balsamic vinaigrette.
You guys are monsters. I'm already deprived of sleep.. I don't need this.. ok I do
My eye's are seeing , but my mind expanding.... What is life... Keep doing your work and time passes ( you get right result) finally applause...
Nice video making.
Thank you very much for the kind words and reflection!
It means if I start the process now my grandchildren will love to eat it! 😂
LOL
It's indeed a precious soy sauce, imagine how long the process to make such very good and great taste of soy sauce, I appreciate also how patient and dedicated you are in making this video... I am glad I have watched your video, I also subscribed right after I watched it. Thanks Gourmet Vegetarian Kitchen...
When the time making this soy sauce is longer than your relationship.
Jay Vee the Japanese shoyu , take up to 3 years to make. Not to mention real balsamic vinegar that is aged for a More than 12 years.
@@sa1936 🙀🤯
Thats a lot of fapping
💔 Love is fleeting, SOY SAUCE ❤ is 4-ever!😉
😂😂😂Awkward!!!!
This is very involved, very interesting to watch ! Thank you! You have the patience of a monk!
Thank you very much for all the kind words!
“When they are cool to touch, smash them in a mortar & peste”
Me: why the hell don’t you just use a food processor?!
“This was too difficult so I switch to a food processor”
Me: LOL
😂😂😂😂😂
I actually though of using a dough mixer
I believe some people appreciate knowing the traditional way of how to make this in their culture. Will be nice if you show some respect. Some people like classical music while some like rap......
A little comedy, food processor it is
@@stephko8312 Dude. Chill. You realise that classical music was once pop music, right? Jazz was once considered filthy and Bach was a rebel. She made a joke, don't be an ass.
WOW - just learned something new. Did not know how time-consuming it was to make good soy sauce. I am sure it is going to taste much better than the ones sold at the supermarkets. Thank you for sharing and hope one day I can make it as good as you did.
You are so welcome. I hope you make it some day!
Thank you so much for capturing every detail in every stage 🥰
A true respect for your time and passion!
Thanks so much for your kind words!!
I’m so glad your channel unexpectedly show up as a recommendation. Very peaceful. Have you ever given a kitchen tour?
I would make the soy sauce for gifts. The jars are a nice idea for that! Thank you for sharing.
Thank you so much. Yes, it can be a very special gift!
It would be special indeed!
When you see bricks dangling on a string in the month of december, you know its that time of the year to watch HomeAlone again
Kaptain Kumander so silly, so true. Let’s eat sushi. Haiku?
😂😂 so thats what Kevin used lol
I was completely dumbfounded by your original recipe after watching several fake ( or should I say shortcut?) soya sauce recipes from other channels! All those recipes required just load of salt, sugar and vinegar! They seemed so easy but I was just thinking that if this sauce's name is Soya sauce, then where the heck is Soya bean???
Then I searched a little bit more and found your recipe! My God! It’s AMAZING!! Thanks a lot for sharing the original recipe! My deepest respect for your hard work. 😘😘
TH-cam: Hey remember on Friday, you were thinking to yourself “how is soy sauce made?”
-Canon in D starts playing
Me, crying: “I do”
Hand to God, same thing happened to me 😀
Pepperidge Farm remembers lol
But yes love the song! I knew what it was right off. 😁
me too
🤣
"Oh look! There are weird brown blocks hanging in Jeff's window. Must be making soy sauce again."
I'm not gonna lie... as a chef I love to make all of my stuff, and pantry is definitely my fave thing to do, will try to make my own soy sauce, cause man this looks just amazing... luckily for me... I've found a commercial one which is worth every penny!
Your videos make me feel good. They are crafted with elegance and care for food handling and this is important to me. I will try your recipes.
Wow, a wonderful condiment that was so loved but under appreciated......really love it
Thank you very much--I felt the same way leaning to make it!
This was a wonderful story you have told us. thank you. Well I make kimchi, red paste and many Korean dishes I think it is time to up my game and make some Korean style( no wheat) soy sauce. Thank you for the inspiration.
I'm glad you're going to try this. It was a big project for me to take on too, but with all I learned I really look forward to doing it again soon. I wish you much luck and fun in the making of it:)
Was interesting, i will try it. How about dark soy sauce, caramel soy sauce or light soy sauce ? How to make these sauces? Thank you
Am so happy I watched this video I never knew much effort was put into this and it’s like an inspiration to me and it moved me to tears I dunno why
Aww..I was so fascinated by the whole process I learned and wanted to do it at home. I'm so glad I did.
Excuse me mam. Could I dry the soybeans block on a sunny day? If I could, how many days exactly until it became dried? Because i live on a tropical island and there is no heater here.
And I'm sorry if my English not really good. Because English is not my first language here.
You can simply dry the blocks in shady area until they are firm, them hang them to dry until they are complete dry. Don't dry them under the direct sun as it will kill all the bacteria we need for fermentation.
Worth watching. Never knew it was such a journey before consuming 😀😀
Glad you enjoyed it--yes quite a journey!
This video is so therapeutic! I can't believe. So beautifully made. Today I promised myself that one day I will begin to make soy sauce. ❤️😍 Kudos to you for recording the entire process so beautifully.
Thank you so much for you kind words. I hope you make it soon. I've learned so much from making this soy sauce.
Estoy muy feliz de encontrar tu receta! Me fascina la salsa de soya pero me limitaba por tener que comprar industriales, ahora la haré en casa!!! . Muchas gracias!!!! Bendiciones para ustedes!
Me watching how to make Soy milk: "Yay! That's easy!"
Me watching how to make Tofu: "A little harder, but still doable!"
Me watching how to make Soy Sauce: "😳😳😳😳😳"
:) it's actually not too bad at all. I'm waiting for my 3rd batch to age now. I hope you try making it some day!
Making korean soy sauce is so hassle & so far out. We are on modern times, doing it is more sanitized. Pls. W/out those molds..
@@animaren9375 dude it is made out of mold... Just like beer, bread, cheese, yogurt...
@@PequenaNoobAmaPudim I believe you meant made with mold
Lol
from now i will always respect soy sauce.
She might be elder than me 🤔🤔🤔
yes too funny - me too!
Hahaha..
hahahahahahahahaha
Respect is not given, respect has to be earned. But yes, your humor is very nice.
Lol
You might use something to fully submerge your fermentation process to prevent molding. The only reason it molds is that the food was above the brine and exposed to the air above the salt brine allowing fungus to grow.
This is consistent with what I've been hearing from knowing viewers--thank you!
Any ideas of exactly how to fully submerge the blocks?
@@joeb4142 Hi Josiah, when we do a sauerkraut, we also eliminate the contact with air by using a ceramic weight for pressing the cabbage under the liquid. (for ilustration www.odkulinare.cz/keramicke-tezitko-do-zelaku-o-prumeru-14-cm) I guess any weighted ceramic plate might do the same. I was also thinking if an airlock will stop growing mold, but have no experience. Excellent video, thank you for that. It must be very satisfying to taste your own soy sauce after such a long time. I will have a go once
@@joeb4142 You can use a stone, a net, a bag filled with water or you make something out of clay. Some glasses with goods (Mixed pickles or so) have a plastic netwise disc which you can bend through the opening of the Glass and defold in it. Then just cover the content with saltwater and close the jar softly, so the gas can float outside.
th-cam.com/video/iiNl0Jv6xTw/w-d-xo.html
When my grandma did the fermented russian cabbage, she always put round pieces of a thick glass inside the jars and press them with the boiled sea stones. These stones are small enough and heavy, to keep the cabbage under the brine. And they had smooth surface without pores, which may contain fungi spores inside even if you boiled them.
This is one of the best processing video on TH-cam that I've have ever seen . Wow ❤️
Ohhh God !!!!!! requires lot of patience.....but result is awesome
Thank goodness it came out so great--that was my big reward!
" Time has passed and winter turned into spring".. where dat supermarket at
You'll have to know how to latch your velcro sneakers to be able to get to the supermarket...
@@gregjones3660 - Hahahahahahahahahahahahaha! FUNNY! 😂😂😂 😂😂😂 😂😂😂 😂😂😂
Wow! I really love this video and your process!
Can I use a dehydrator to dry the beanblocks?
So that I could skip the hanging drying?
Is it "just" about drying fully at the inside or is it the time that matters for this step?
I'd love to try making (and tasting!) your soy sauce, but I've got so many other projects in my mind and kitchen (like different vinegar, a lot of dried herbs, veggies, fruits..., sauerkraut, oil extractions, raising seedlings...). So I really need a to plan my space for hanging, standing, conserving ..... :D
Thank you!
Soy blocks form a film as the outside dries, and the inside is a good environment for fermentation. In the end, it dries differently, but in the meantime, fermentation breaks down the protein of the beans, resulting in a delicious flavor. Time and environment are important. We call bean blocks 'meju'. Try to use it as a keyword when you search.
Oh my gosh, this video is so beautiful. Who would of known watching a video making soya sauce would be so serene.
Precious journey, I am sure every drop is full of joys
I only use it as a dipping sauce--just a little bit at a time :)Thanks for watching!
My heart broke when she kept the block under the tap after weeks of drying it
I wonder if rubbing it with soju would have been better?
And that's when I decided I wouldn't make it at home.
me tooo
its only the from out side
I have seen lots of online recipe with the prefix of 'quick' and v the viewers also tend to finish it quick (by fast forwarding). But what you have is whole new level of passion for cooking.coupled with a very good soundtrack it was very soothing for mind. thank you for sharing this. With love and respect from India.
Thank you so much for the very thoughtful comment, and it is very special to receive it all the way from India! I am very glad to hear you talk about my work in this way--I really do love doing this and sharing the videos!
What an amazing process. This is how all food should be made with true love thank you for your time and effort.
Palchelbel's Canon in D in the background... 🙂
So glad you like the music too!
Gourmet Vegetarian Kitchen we all do
Nothing is more Korean than Pachelbel's canon in D....Halyu fan here✌
After watching this video I understood that we can't prepare this lenghty process sauce nd it's better to buy at stores 😂😂😂
I know, I don't think I can make it on a regular basis either. I wanted to make it as it's a fascinating process, and I'm glad I did. I'm also so glad it actually came out tasting great!
The same thought occurred to me tooooo.....hehehehe
Lolz
You don't get the real thing
Medisetti yasaswini ME TOO,TO MUCH WORK FOR LITTLE THE SAVE
the most labor intensive project. some things you just buy at the store
Yes I'll still be buying most of mine at the store too:)
its so labor intensive you have to forget about it for a few months. 99% of the time it was just sitting around collecting fungi.
I just recently started watching your videos. Thank you for showing what a little love for what you create can produce. I made the black bean tempeh. It came out great to me so thank you I plan on trying many more of your recipes.
My favorite song while making soy sauce.... EXCELLENT! What an amazing journey! I always knew it was a process but never knew the extent of it! You made liquid gold! Thank you for sharing!
I'm so glad you enjoyed! I still like watching it too as it is quite a journey:)
Beautiful video! I love that your soy sauce is gluten free. It is interesting how this is done. Are the chili and jujubes for flavor? What is the purpose of the charcoal?
Yes it is very interesting to me too. The chili does not seem to affect the flavor at all, but I think the jujubes might add a little bit of sweetness, but I can't really tell. The charcoal's purpose is to purify the brine. I'm so glad you found it beautiful!
@@GourmetVegetarianKitchen I'm not a scientist or anything but I don't think that is a necessary step.
The surface area is far too low for it to do such a thing, activated charcoal powder could but i dont even think that step is necessary.
@@cruelfish4824 people who have been making something for so very long, learned what works even if they don't know exactly why. Don't discount hundreds of years of experience.
@@cindykq8086 Hundreds of years of experience lead the chinese to eat rhino horn as medicine and lead the westernworld to blodletting to reduce fever.
Just because something has been done it doesnt mean that it has any effect whatsoever.
Just skip that step, it doesnt do anything.
Purely conjecture but it's possible that the reason it stayed around as a thing is simply that the people who started doing it were people that had more money, so they could add more ingredients and steps to the process, in the end they used better water and better ingredients, leading to the illusion that such an additive had an effect, making people follow suit.
ETC, there is an entire research field about this stuff, it's really fascinating.
When I saw while scrolling then I said myself wanna make it now finally first any korean thing but after watching 👀 I think I can't do it 🙁 .
Tatteokbi will be better for me to make it first time 😇
Thanks for this recipe 😍
Salute to your dedication and passion 🙏🏻☺
OMG......never ever imagined that so much of heck is there to prepare such a little amount of the finished product......
Marvellous 👌👌🌷
After watching this... I really appreciate soy sauce... And a patience of people who are making it
Thank you!
All I can say is thank you for the melody it's so soothing
Enjoyed watching your path to the freshest, most pure and healthy organic trusted Soy sauce. Is there a next step to make it into terriaki?
I'm so glad you enjoyed my video and appreciate the fresh organic method--that is important to me too:) I did make a video about teriyaki tempeh here you may be interested in: th-cam.com/video/lFtg5LpLhoU/w-d-xo.html
JULIE RUSSELL thats a blend of things
It's a marinade you make
Happy to finally be able to prepare soy sauce with limited salt & sugar ! Love your Channel I recently found ! Background string music is good choice for peaceful and serene cooking ! 😊
This looks too precious. How can I use them if I made them with such labor. If it was me , I would cradle them to sleep everyday xD
Very interesting process but my family consumes a big quantity of sauce, we can't wait 14 months.
Thanks anyway for sharing your experience. Great video ❤️🙏👍
I know what you mean, I still have to buy some too. Thank you for watching!
When you are a vegan, soy sauce is a gift from God
What a beauty. The delicacy, the dedication and the atmosphere. Very, very good.
That was really cool! Different type of fermentation then I've ever done.
Thank you so much!
No wrapping the soy bricks in hay or rice straw though? I thought that was an important part of the Korean process, innoculating the bricks with the bacteria and fungi endemic to the hay.
I read about these techniques, but as I was trying to simplify it as much as possible for the home kitchen I decided to skip them. I'll have to think about that more for next time as I think you make a very good point here. Thank you for sharing!
@@GourmetVegetarianKitchen love humbleness, if someone said something i did wrong on public i mght thank and consider fixing IN SECRET and avoid replying... sad but true.
the same mold, bacteria and fungal spores are all around us so just hanging them should be sufficient.
This video is doing the authentic way.
Aha now I know what these are😂...I saw them in a few Korean dramas ,they were hanging those blocks in their houses, I was always wondering what they were😂
Wow, it's interesting to hear that you saw it on Korean dramas. Thanks for letting me know!
I found shameful to not like and comment this video that took 1 year of patience and love, God bless you, from Morocco
8:13 "put the jars somewhere quiet to ferment for a few months"
SHHHH!!!..... be quiet my soy sauce is fermenting!... if your too loud you'll spook it.
Good efforts
It actually does
Old English quitd means more thrn SHUP-UP !!!
like a place that doesn't have a lot going on 😏spell check really sucks 🤦🏿♂️
I'm sure it tastes wonderful.
Guess I'll continue with Kinkkoman
I think you mean "If you're too loud", not "your".
Lovely but you have mountains of patience which I lack i love your storage bottles I'll try to get those for sure,😁
Thanks!
Amazing to see the process and patience !!
Thank you so much for watching!
Bravo. It's very interesting to know how soya sauce is maked at home. Thank you for this video.
Now that's a labour of love when you can nick out to the shop and buy a bottle for ten bob :) Great video x
You're darn right, it's precious! I love nothing as much as I do soy sauce. I bet you make all kinds of delicious food that goes great with that yummy sauce. My mouth is watering!
Wow, that was amazing. I had no idea that it was such a complicated and time consuming process! Well done 👍🏻😊💛
I am happy that i came to see this video.... Great patience and continuity.... Salute to you.
So nice of you!