tag:blogger.com,1999:blog-1300660817354328186.post1716578149695991600..comments2024-03-29T02:27:06.585+00:00Comments on Penniless Parenting: Homemade Soy Sauce Experiment InstructionsPenniless Parentinghttp://www.blogger.com/profile/17671140279531925880noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1300660817354328186.post-49152664270416270922016-03-26T06:04:33.632+00:002016-03-26T06:04:33.632+00:00I wanted to Address a Couple of things i Noticed w...I wanted to Address a Couple of things i Noticed with this. First off as the Original Soy Sauce Comes from China Rice or Rice Flour was Probably used in the Original Recipe The Second thing i want to Address was the Comment on Useing Cultures to Start this is a Modern Tecnique but not a New thing entirely People have used a bit of Sour Cream to Start New batches, Sourdough Bread is Made from a Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-80231614296136420252016-01-17T00:25:07.577+00:002016-01-17T00:25:07.577+00:00This is an interesting read on Aspergillus oryzae,...This is an interesting read on Aspergillus oryzae, just as an FYI.<br />http://www.epa.gov/sites/production/files/2015-09/documents/fra007.pdfAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-66111985723186725012015-12-26T19:02:20.531+00:002015-12-26T19:02:20.531+00:00yes, using whatever yeasts and molds happen to be ...yes, using whatever yeasts and molds happen to be floating by is half-assed. i don't know about your ancestors by mine were cultivating yeasts and molds for a long time. mothers for sourdough, specific yeasts for brewing and distilling, and particular molds for different types of cheeses. i would not serve soy sauce made with wild molds/yeasts.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-13080244388919598302015-12-03T01:26:43.282+00:002015-12-03T01:26:43.282+00:00The whole of your process is right but the molding...The whole of your process is right but the molding paste. You should use the mold named Aspergillus Oryzae, otherwise you can not control which molds is growing in the paste. As you knew, some kinds of mold are useful, some are dangerous for health.Anonymoushttps://www.blogger.com/profile/07246652532870425006noreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-17862052562525555872015-11-06T01:47:11.515+00:002015-11-06T01:47:11.515+00:00So... The addition of cultures is only nessisary i...So... The addition of cultures is only nessisary if you are not following a traditional method. The tradition of brewing soy sauce is very safe, in fact most fermented foods are more complex in flavor when made without isolated cultures because each individual species involved gives its own flavor. I hope nobody gets sick from trying it too soon. The reason it is safe is actually because of the Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-66398102301702552382015-05-30T03:44:32.145+00:002015-05-30T03:44:32.145+00:00So Anonymous, you're calling everyone who make...So Anonymous, you're calling everyone who makes fermented products without starters half-assed?? I would just like you to know that the list includes all your ancestors and mine, so you basically just dissed everybody from dead people to bakers and brewers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-7487705548292800492015-05-29T14:22:15.405+00:002015-05-29T14:22:15.405+00:00to mj, sure you can add specific mold, yeast, or b...to mj, sure you can add specific mold, yeast, or bacteria to production of food. That' s how people control the quality of their production of cheeses, wine, soy sauce, beer, or even bread. All of the three said microbes can be found in the air. Human extract them, culture them and use them on right products. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-89352106768927132532014-11-16T08:18:03.076+00:002014-11-16T08:18:03.076+00:00What happened with your homemade soy sauce experim...What happened with your homemade soy sauce experiment?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-87812776837763218412014-11-02T07:08:40.228+00:002014-11-02T07:08:40.228+00:00to mj, you don't have a clue what you're t...to mj, you don't have a clue what you're talking about. adding bacteria is the difference between a good fermented product and a half-assed one.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-1039173223173389092014-07-30T15:52:05.346+00:002014-07-30T15:52:05.346+00:00We all would love to hear the results of your expe...We all would love to hear the results of your experiment. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-46907797087095206412014-02-28T16:39:53.466+00:002014-02-28T16:39:53.466+00:00Aloha from Hawaii! I too would like to make my ow...Aloha from Hawaii! I too would like to make my own soy sauce and gluten free soy sauce. You seem to be the only one I could find who has done or is doing soy sauce with rice flour. It seems that from the time of your post that your experiment should be ready. Is it? Please share or I am afraid I'll have to start reinventing the wheel :) Mahalo.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-61575588777471913902014-02-04T04:52:47.460+00:002014-02-04T04:52:47.460+00:00To anonymous, the mold comes from the air. Air bor...To anonymous, the mold comes from the air. Air borne mold and bacteria is what allows things to ferment or mold over, you don't "add" a mold, it occurs naturally. mjnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-80814909684022898222014-01-21T15:38:37.691+00:002014-01-21T15:38:37.691+00:00This is a great idea! I would start with a mold cu...This is a great idea! I would start with a mold culture, so you know that you're using something safe for human consumption. Try a search for "culture for miso." (Not all molds are okay to eat. The mold itself isn't the only concern. Some molds make toxins, and some of them are extremely nasty, like carcinogenic aflatoxin. If you start with a culture, you minimize the risk of Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-30100730541560306432013-09-03T05:49:27.377+00:002013-09-03T05:49:27.377+00:00Yes, very curious to know how your soy brine turne...Yes, very curious to know how your soy brine turned out! Uh oh, Penny, did you survive the experiment? are you still with us? JZohttps://www.blogger.com/profile/03290020307933227190noreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-66673665395378730522013-08-13T05:24:20.538+00:002013-08-13T05:24:20.538+00:00How did it taste? Yikes. Enlighten us!How did it taste? Yikes. Enlighten us!Mee Aehttps://www.blogger.com/profile/17894948500374758244noreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-74313645076408148442013-07-02T10:49:48.838+00:002013-07-02T10:49:48.838+00:00Me too. :-) Any update?Me too. :-) Any update?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1300660817354328186.post-3876100531000752822013-04-19T04:08:17.686+00:002013-04-19T04:08:17.686+00:00I am curious how your soy sauce (with rice) turned...I am curious how your soy sauce (with rice) turned out. Any photo? Feedback on taste, please.Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.com