How To Make Soy Sauce At Home

Fortunately, with few other things needing attention, learning how to make soy sauce is easy. For quick and easy homemade soy sauces, you just need soy beans, water, flour and salt. Although the ingredients list is relatively short, you still have to be careful about the brand of soy beans you choose. Readily available these days in Asian markets, and now more easily shipped, direct from China, beans are now inexpensive enough to be fairly cheap.

Unfortunately, as much of the Asian market has now been colonized by the big brand names, most people know how to make soy sauce without too much hassle. Most companies advertise kojic vinegar as one of their ingredients. Believe it or not, this vinegar actually has a completely different consistency than plain vinegar. It is clear and not sweet. Companies that use the word "kojic" on the label, usually get the name from Korean, and thus the brand name "kyoj".

While most condiments, such as mustard or ketchup, have a distinct color and flavor, they also have a degree of thickness. Thus, one would use less if they did not wish to use soy sauce. Soy sauce, however, has no taste of its own. In fact, it is an excellent base for many condiments, such as chicken salad. If you have ever tried making a light version of this condiment with soy beans, then you know that it is very tasty and very healthy.

Of course, if you do not wish to use soy sauce to create a light version, then you have other alternatives. You can always try a simple solution of distilled water and apple cider vinegar. Other classic options include tomato paste and strained mustard. These two alternatives are easy to find at your local grocery store or online.

For years, American consumers have enjoyed the wonderful flavor of golden brown ketchup. Unfortunately, it was difficult to keep this condiment from oxidizing, especially if it had been stored in a dark cupboard for six months. Once oxidized, this condiment lost its wonderful flavor. Luckily, there is another solution to this problem. This solution is made from rice starch and water, which you can make by combining four tablespoons of dried mustard seeds with three cups of water.

This new mixture is a great solution for those who wish to maintain the flavor of their original golden brown ketchup, but who do not want to add oxidized soy sauce to their diet. The new mixture is slightly thicker than its older cousin, and contains significantly less lactic acid. The new recipe is also available in several different forms. One way to enjoy this healthier alternative is to use it as a sauce for grilled tofu. This healthier option cuts out the harmful calories and unhealthy fat that many restaurant foods contain.

The great thing about these homemade Korean style sauce alternatives is that they are quite tasty. In fact, some people may be surprised to find that it is not at all as sweet as traditional soda kpop. This healthier version can be used to bring out the natural flavor of eggs or other meats. The key to making this Korean style sauce is to mix the ingredients together using your fingertips until they form a smooth consistency. You will want to continue blending until your ingredients reach a desired thickness. You may need to add extra liquid to help the sauce stay smooth.

It is important to keep in mind that you should never boil your soy sauce in its own jar. Once fermented, this sweet condiment will begin to burn easily, so it is best to finish it up by using a saucepan or pressure cooker to cook it. Once your preferred temperature has been reached, transfer it to your refrigerators or freezer to keep it fresh. Always make sure to carefully monitor the freshness of this condiment. It will continue to improve in taste as it continues to ferment for several months.

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