Indah Fitriany Purwaningtyas

(030312815200095)

Muhammad Gusrianto (03031281520093)

Muhammad Izzuddin Alhafizh (0301281520097)

 Soy Sauce

Soy sauce has been used to flavor foods for over two
thousand years. It's a common ingredient in Asian
cuisine. If you make Japanese, Chinese, or Korean food
often, it may be worthwhile to learn how to make your
own soy sauce, rather than buying it by the bottle,
especially if you're concerned about the origin of the
ingredients. This recipe is basic and straightforward.
Yet, while the ingredients are simple, beware, for
making soy sauce is both a long and somewhat smelly
process! Nevertheless, it's gratifying to work on for 3-6
months, then serve it at your dinner table.
 1. Finely chop the cooked
soybeans

You can chop with a knife, but using a food processor

is much easier.
 2. Transfer the soybean
'paste' to a large mixing bowl

Add flour, and mix until combined.

 3. Knead the mixture well

Turn it out onto a flat surface and form it into a log

shape.
 4. Cut the log into 1/4 inch /
6.2mm thick slices

A serrated knife will make this easier.

 5. Grow some mold

Moisten paper towels with water. Lay them all out flat.

Layer the 'dough disks' between the damp paper towels.

Start with a towel layer, and end with a towel layer.

Wrap the stack of disks in plastic wrap. Make sure it's

wrapped tightly.

Place the entire wrapped package on the baking sheet.

Place it in an inconspicuous area, and leave it until the
whole thing is completely saturated in mold. This can
take a week or more.
6. Now comes the fun part

Unwrap the whole package, and place

the disks, an inch or two (2 to 5cms)
apart, on clean baking sheets. Leave
them to dry completely, until they turn
brown. It is best to leave them in direct
sunlight if possible.
 7. Mix the salt and water in
the large pot

Add all of the disks, and cover the pot loosely with
plastic wrap.
 8. Allow the mixture to
ferment

Stir it once a day with the wooden spoon.

When the disks are completely dissolved, the

fermentation is complete. This can take anywhere
from a few weeks to several months.
 9. Strain

When the dissolving is completed, strain the liquid

through cheesecloth into a 'easy to pour' container, like
a large measuring cup.
 10. Transfer to bottles

It's now ready to serve.

Add a label with name, date, and bragging rights.