Making Soy Sauce At Home. Retirement can do strange things to people I have an uncle who has always been a bit of DIY freak. As he and my aunt get older - they are becoming more and more careful of what kind of food they eat. Now that that they don't have growing kids to feed - they try to eat as much organic food as possible and grow alot it themselves.
News reports out of HK last year detailed alot of the lack of quality controls in foods produced in China - so they decided to start making their own soy sauce. My uncle remembers growing up in post war Hong Kong when food was scarce and making ends meet was not easy. Making soy sauce is simply removing the liquid that the soy beans are fermented in. Dried organic soy beans are cooked till they are soft and fall apart into a meal when squeezed between your fingers. The soy beans are mixed with flour - ratio that my uncle uses is 16 oz of soy beans (dry weight) is mixed with 12 oz of flour. The beans and flour is kneaded together to make a loaf. The Koji on-line Order Center. Mead Made Easy: Cover Page. Wild Fermentation :: Fields of Plenty. The following are some interesting links to sources of further information on fermentation.
This list is by no means comprehensive Should you encounter other interesting websites relevant to fermentation, please email them to sandorkraut [at] wildfermentation.com. Fermentation: General Links online source for Mauby Bark This community is all about cultured and fermented foods and beverages. Collected by Dr. Podcast and blog. A publication of the Food and Agriculture Organization of the United Nations. "A scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods...digesting the science of fermented foods" Fermentation blog in French by Marie-Claire Frédéric, author of a book with the same name.
Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark. Report from the Human Microbiome Project Podcast and blog. Alcoholic Beverages: Beers Discussion forum. Alcoholic Beverages: Mead. A Brief History of Fermentation, East and West. By William Shurtleff and Akiko Aoyagi A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods, 1100 B.C. to the 1980s ©Copyright 2004 Soyfoods Center, Lafayette, California In the following eight chapters we will look at the history of the various traditional, East Asian fermented soyfoods. To better understand the larger context in which they developed, however, let us first take a brief look at the history of fermented foods in general, and of the study of fermentation itself, especially food fermentations, including related disciplines such as mycology, bacteriology, and biochemistry.
Note: Most of the textual references to publications issued before 1874 and not directly related to soyfoods do not have a corresponding citation in our bibliography. What is Fermentation? Fermented foods often have numerous advantages over the raw materials from which they are made. Most fermentations are activated by either molds, yeasts, or bacteria, working singularly or together. Wild Fermentation.