Soy Sauce at Home

I was checking out the Noma Guide to Fermentation and read all about how to make Soy Sauce (Shoyu) at home. It was a little bit daunting because I needed special equipment, and then I had to trust microbes to work in my favor to create something amazing for me.

While I have fermented some things before, this 4 month ferment is way beyond anything I’ve ever created.

I’m currently still waiting to press, bottle, and taste my homemade soy sauce, but I thought I would share my journey so far.

I began by watching a ton of videos on YouTube and reading and rereading the chapter about Shoyu in the Noma Guide to Fermentation. Then I started to build out the equipment.

I made a kioke, a Koji Tray, set up a fermentation chamber, and even attempted to build my own grain crusher.