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Yes, soy sauce contains a minimal alcohol volume. Usually, a 50 ml soy sauce bottle has around 1.5% to 2% alcohol.
But you have to know that alcohol is not deliberately included in soy sauce’s ingredients. Rather, it is a result of the fermentation process.
Soy sauce is naturally brewed like wine or beer. While fermenting, the starches from wheat are broken down and turned into sugar. The sugar then turns into alcohol which adds flavor and aroma to the sauce.
This article will explain how soy sauce is made and the other types and uses of this famous condiment.
The Process Of Making A Soy Sauce
Soy sauce is one of the principal products in Asian cuisine as it’s used as a condiment and cooking ingredient. Discovery UK’s video explains its origins and how soy sauce becomes what it is.
Soy sauce origin started in ancient China; it is traditionally and authentically made in a tedious fermenting process. Nowadays, you can already buy an enhanced version on the market, but the process is the same, just technologically advanced.
Five ingredients are needed to make a soy sauce: wheat, yeast, water, sea salt, and soybeans. All these will undergo a slow fermentation process.
Soybeans are placed in a steam kettle to start the process. It is rinsed until clean, then add water to soak for four hours. While doing this part, someone can already pan-fry the wheat for 25 minutes and mill after.
After soybeans are good, it has to cool down, then gradually add the wheat. Yeast is slightly added in-between mixes. Note that proportion is an important factor for a good soy sauce product.
Moreover, you must activate the yeast by storing the mixtures for hours. Sea salt and spring water are mixed with the soybean mixture in a separate container.
You would have to wait for 12 months to see the result of the fermentation.
Soy Sauce Type
Since soy sauce is used in many ways, such as cooking and dipping sauce, it is convenient to have various types. And with its wide variety, Off The Great Wall enumerates the 10 most well-known soy sauces in the world.
There are tons of soy sauces in Japan, but the less salty Japanese Dark Soy Sauce is the most famous. The Light Sauce comes in second for its sweet and salty taste and the little to no wheat soy sauce called Tamari.
Japan also has Shiro, the one with a heavy wheat mixture.
Meanwhile, Chinese Dark and Light Soy sauces are next on the list, with rich and thin flavors and mixtures.
Other best soy sauces in the market are Shrimp Soy Sauce, Kecap Manis, Low Sodium Soy sauce, and Chemical Soy sauce.
How Soy Sauce Has Been Made in Japan for Over 220 Years — Handmade
Frequently Asked Questions
Can I get drunk off the alcohol element of the soy sauce?
No. In every bottle of soy cause, there is only a maximum of 2% alcohol volume. So you can’t get drunk while using it casually.
However, if you use excessively, like intaking more than 10 bottles of soy sauce, then you might feel a little buzz. But, don’t try it since it’s unhealthy and poses risks to your health.
How will I store my soy sauce?
If you don’t use your soy sauce often and want it to have a longer shelf life, refrigerating it is the best option.
Opening the soy sauce means its freshness gradually declines, hence the changes in flavor. However, if you store it in your fridge, you will preserve the quality and freshness.
How long before a soy sauce expires?
Soy sauce is a great preservative, especially in dishes, to avoid spoilage. So you can conclude that the soy sauce alone could reach months and years if it’s preserved correctly.
But it is still best to check the “Best Before” label on the packaging to ensure the exact expiration date.