Homemade Korean Soy Sauce

[@GourmetVegetarianKitchen]

I was fascinated by how traditional Korean soy sauce is made and first made my own in 2017. Since then, I tried to find out how the commercial brand I use is made, but they don’t share the info. Why? I don’t know, but I am determined to someday use only my own. I’m planning on making it enough that I don’t need to buy any commercial soy sauce by 2021. As I enjoy this artful process so much, I decided to share my second video of this soy sauce here. I have learned so much from the experience--not only about how to make soy sauce but also to appreciate the foods I eat more. I learned to be patient and not to rush, and best of all I learned that high-quality things can’t be made fast!

[@josegustavocastandiello2013]

you are right and for sure practice makes perfect. just go on at least you made your own food and its safe. right? love people like you

[@garyharris1593]

I saw your first Korean soy sauce making vedio, and feel your fermented soybean paste is too dark, not sure if it will be black color, but if it is, it means bad fungus/mold is growing, it's actually not good for you. One good way to make sure is to cut up soybean block before putting in salt water so you know if your fermentation is successful or not.

[@yehaniwijekoon3212]

Hello, loved your video, and just wanted to know whether you did a video on the rest of the process yet..

[@alessandromariani3015]

Can i use apples instead of jujubes?

[@rae1968]

Where is part 2?

[@veganwithlu3177]

This is such an interesting process!! I had no idea traditional soy sauce was made like that. Thanks for sharing!!

[@GourmetVegetarianKitchen]

You're welcome. I was so fascinated with the whole process when I learned about this a while ago too.

[@joeb4142]

OMG I never want your videos to end! ❤️

[@GourmetVegetarianKitchen]

Thank you so much, Josiah!

[@colemancarleton8540]

I am a brewer by trade and I've recently branched out into fermented food and sauces. This is by far one of the most interesting ones I've seen so far. Your videos are awesome. Thank you!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I'm so glad to hear that you are making fermented food, I ferment most things to eat too :)

[@pepper24able]

That was beautifully done. It looks a whole lot easier than the Japanese method. No special spores, etc to buy.

[@GourmetVegetarianKitchen]

Yes, you capture wild fungi in your house instead. Thank you so much for your kind comment!

[@elietedarce1266]

​@@GourmetVegetarianKitchenJapanese soy soyce use koji funhi (A. Oryzae) spores for the first stage fermentation (solid state), but after the fermented soybean and wheat are added to the brine solution, many shoyus start fermanting from lactic bacterias and yeast from the surround envitonment. Some manufactures add their own lactic bacterias and yeast, but most home made shoyu get it from home environment.

[@sherryshelton199]

I never knew this was such a process. We take for granted so many things.

[@josegustavocastandiello2013]

What a great idea, so effortless and very organic.

[@GourmetVegetarianKitchen]

Thank you so much!

[@josegustavocastandiello2013]

@@GourmetVegetarianKitchen I'm very much appreciate you replied to me then. Thank you too.

[@alexanderbertallo1995]

Very well made... What an efford... Thanks for sharing...

[@GourmetVegetarianKitchen]

Thank you so much, and you're very welcome!

[@JourneyThroughTimeandSpace]

I love your channel! Beautiful and informative. It makes me appreciate the craft behind these items. Thank you!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, they make me very happy!

[@Mariana.s.learning.journey]

You are an artist! 💜🌷

[@GourmetVegetarianKitchen]

Thank you so much for your compliment!

[@florestista9339]

We love your videos, your style thanks

[@GourmetVegetarianKitchen]

Thank you so much. I'm so happy you like my videos!

[@florestista9339]

@@GourmetVegetarianKitchen thanks to you

[@RawSpirited]

Not only do I learn a lot by watching your videos, they totally reset my mood! Your videos are pure art....Thank you so much for sharing them. Your time and efford are much appreciated

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment. I really appreciate how you appreciate my work!

[@tinekejoldersma]

I am so curious how it will turn out. It's gluten free so I would love to see the result. Your video are so beautiful too.

[@GourmetVegetarianKitchen]

I posted my first video on making this a year ago showing the complete process: kzbin.info/www/bejne/q3LMeGShdrmDm9E It came out tasting great. When I made my second batch, I decided to film it too. As I made some improvements with this video, I want to share it again--in case anyone wants to make it so we can finish it about the same time next year. Thank you so much for your kind words.

[@tinekejoldersma]

@@GourmetVegetarianKitchen Oh wow, you allready tasted it. Saw the making but didn't knew it was a year ago.

[@ammu2326]

Awesome 😍.... Please try avocado oil extraction

[@GourmetVegetarianKitchen]

Thank you so much. I have tried making avocado oil a few times, it worked but I couldn't find a good way to make it simple enough for everyone. However, I might give it another try--please check back!

[@Binahcita]

Thanks. I live your work, the music an learn healthy and new process.

[@GourmetVegetarianKitchen]

Thank you so much for liking my work!

[@icancookhealthy4816]

I really enjoy every minute of this one, it's so beautiful. I love the music choice so much, it goes so well with the story. Well done, you must be an artist! 💚💚💚

[@GourmetVegetarianKitchen]

Thank you so much for your kind words!

[@bigsister9354]

Wow! Amazing video! Ball-formed soybean paste look so precious in the window! Like little caramel candies! Can’t wait for another part:)

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, please come back for the second part next year!

[@beautyfox6683]

I love this receipe, doing balls instead of bricks, they fit so much better, and don't take up as much room, 🙄 awsome great video. 👍

[@tekyang88]

Love it very much. Nice shooting and sound

[@GourmetVegetarianKitchen]

Thank you so much!

[@vivi87ification]

knowing how to take the time is so important .... but when we can't find jujubes with what can we replace them? with a slightly tart plum? Thank you Jeem 🙏🏼💗

[@joeb4142]

Vergnenegre Violette I ordered them from Japan, took about 3 weeks to get to the US. Considering the timeline of this recipe that’s not much.

[@GourmetVegetarianKitchen]

Hmm... I'm sorry to hear that it's hard to get jujubes in France, Violette. They are so easy to get them in the US. I think you might be able to use dried apples--especially freeze-dried if you can instead. Fresh jujubes are similar to sweet green apples to me.

[@vivi87ification]

@@GourmetVegetarianKitchen good idea Jeem...I shall look to internet Japan site...thank you so much 🙏🏼💖

[@manuelsza7064]

@@vivi87ification in northern Italy you can buy them fresh in september. They are way closer to you.

[@dnld1234]

메주를 공 형태로 빚는거 처음봤어요! 매번 상자형태만 봤는데 새롭네요. 항아리 아닌 유리병에 하는것도 새로워요. 넘 잘보고있습니다!

[@hsp9901]

I really love ur recipes ❤

[@GourmetVegetarianKitchen]

Thank you so much!

[@Shuggies]

12 mos. Almost here.. I hope it did well.. I have wanted to do this for a long time.. seems much easier than some other processes that say Hay or straw and heated mats ect. Ect. Ect. Thank you for sharing your recipe.. and looking forward to seeing your Soy Sauce soon. 🥰👍

[@andremagya]

Wow this is amazing! A real inspiration for me. 👌🏽❤ I have a question, I live in Costa Rica and never heard about jujubes. Can I use datil o something else to replace it? 😊

[@joyfullrecipesjoyfullrecip6009]

Fantastic!

[@GourmetVegetarianKitchen]

Thank you so much!

[@youlopof]

Hello, what is purpose of jojobes, because on area where I live, there is no way to buy it. It's this source of suggar for feedeing fermentation?

[@a30611]

I really enjoy your videos! I am wondering that what is the taste difference between Korea soy sauce and Japan soy sauce?

[@GourmetVegetarianKitchen]

I'm making both kinds that will be ready about the same time next year. I'll taste it side by side and will post it then!

[@wahyagabriel6167]

So fascinating! Just curious, what is the Charcoals role in the process?

[@bunnylovesapples]

Will there be an update? I started my soy sauce last year and it will be ready this month. I don't know how to proceed now

[@jonathanboucher9500]

Really like tour video, both this one and the japanese sou sauce one i will soon start a batch of each. Any plan on making a video of the end product, maybe compare both?

[@yc5234]

People food culture came from Korea to the islands in ancient times now know as japan / japanese 🎎🇰🇷🇯🇵 it is common sence

[@majedasweedan3933]

Thanks for the video . I will make it very soon. Pls tell me what is the purpose of the charcoal ?? Can i discard it ?? Pls let me know . Thanks in advance

[@GourmetVegetarianKitchen]

From what I learned it helps purifying the brine. I have never done without it before, so I can't really tell you for sure.

[@amitashyam2446]

Can I leave out the jujubes? They are hard to find where I live .

[@antoipepper]

This is lovely. I have 2 questions. bCan the first drying process occur in a dehydrator?Can the sauce be made eithout jujubes?

[@Hanna-zg2sq]

This is incredible!!!

[@حسنبنحسن-ع2ظ]

Why is the subtitles in some videos not activated? Kindly please activate it

[@k-thing2417]

Its interesting!! I am Korean but I've naver made it at home. You did great job👏👍😃

[@GourmetVegetarianKitchen]

I love how Korean people make soy sauce in the past. Thank you for your kind words!

[@diegofernandez2061]

That was amazing! I will try it! I have a question, do you peel the soy grains?

[@kamelsr]

Is there a reason you changed from the brick form to the balls?

[@linakotya2406]

Tell me please. Why is the salt pink, is it something special?

[@usamaalhaj80]

Hello I had hung soybean balls for 5 or 6 weeks but I didn't see any fungi on them after this period. Is there a problem with that?

[@Shuggies]

Q... If I want More Soy Sauce.. can I just make more Jars of brine and use 2 Balls per Jar ?? Or even 1 Ball per Jar.. does it matter ?? Or does it just take more time to ferment with less Soy Bean Balls in each Jar ?? I am about to make Soy Sauce soon .. Thank You for your methods and Knowledge and also sharing it 😊 👍

[@james-pr7ne]

I live in Brazil, a hot country, could this affected this recepie?

[@undecidedgenius]

2 questions (basically) Why does Korean soy sauce have wood charcoal in it? (what is it supposed to do)? Why do you use part hot water and the rest room temperature water? Are you aiming for a certain temperature (like with bread), or is there another reason (maybe a more sinister reason)?

[@GourmetVegetarianKitchen]

The charcoal is to help purifying the sauce. I mix hot water to help the salt to dissolve faster, then I mix the rest of the water to bring the temperature down to room temperature.

[@drrahilakurdi5943]

Very nice ❤❤❤❤

[@densha85]

Maybe a little bit out of the topic, I wonder can we use those balls meju (fermented soy bean) to make gochujang? Since I can't find mejugaru (fermented soy bean powder) in my country, I feel like want to make the meju dried and blend it to make powder , is it make sense? 😆

[@tomjerry9668]

No you cannot, mejugaru contains different ingredient. It has rice flour in its meju. It also tastes pretty different. Hope this can help🙂

[@TheMssassyangel]

Yes you can. I wanted to know the same information. You can find it on KZbin the KZbin channel name is kimchimari and the video name is how to make gochugang at home. I hope this information helps. Good luck.

[@mrisnan5339]

how if we use kosher salt not pink salt ?!

[@dilrubasharmin1424]

Where the next part

[@amrithavarghese9997]

What kind of salt did you use?

[@ZeeStrix336]

What is the use of charcoal? I'm curious.

[@GourmetVegetarianKitchen]

From what I learned, it's for filtering the brine.

[@ZeeStrix336]

@@GourmetVegetarianKitchen Oh okay, thanks. :)

[@sherryshelton199]

What is the purpose of the charcoal?

[@GourmetVegetarianKitchen]

From what I learn, it helps to purify the brine.

[@mylife-kd6ky]

Plz i want recipes gochujan i love you so much where youfrom?

[@GourmetVegetarianKitchen]

I'll look into it soon. I'm from Thailand.

[@jessicag630]

What is the average temperature there? Do you have to wait for rainy season/cooler temperature to make it successfully? I failed your tempeh recipe twice, so I'm a bit afraid to try it even though I want to.

[@grahamdampier]

Will you be releasing videos updating us on how your soy sauces have matured?

[@tgmagar1487]

Nice

[@GourmetVegetarianKitchen]

Thank you!

[@IsabelCastroVN]

Hi! I was wondering if I can substitude the jujubes for dates.

[@roseshollivy7220]

Por favor add a legenda em portugues Brasil!😢

[@CanaleYourGame]

I would like to hear your argument (or anyones) against gmo. It is actually greately benefitial to the planet, it would let us grow plant in harsh climates where we can't grow anything and let us feed more people in a eco friendly way! I feel like, as vegans it's hypocritical of us to say otherwise. But i'm curious to know why some people are against it, hoping it's not just the "because it's not natural, therefor it's bad" argument

[@yangtse55]

Why "organic and non-GMO" ?

[@amyahlquist3436]

I didn’t know that chiles were added to soy sauce

[@PokefreakMaster333]

You never followed up on this AND the audio is skipping in and out the whole video like it’s vocoder to a classical music

[@howtoactivism2827]

Oh no now I have to try making soy sauce one day

[@jocelynpedroso4689]

Slower pls amd make superimposed lettet for instruction bigger.ty.

[@britney901]

You realize that all modern crops, including soy, are GMO?

[@w.sungkomsilp3811]

กลม ๆ น่ารักจัง

[@jayzz2451]

I made this korean soy sauce, this sauce smells more stinky/dry fishy, the smell in kitchen not even going away even after 2-3 days... May be koreans, chinese, japanese enjoy taste but not suitable to Indian taste..

[@yc5234]

Korea 🇰🇷🎎 Koreans been making soy sauce for more then 2000 years