Stage one of mission soy sauce is complete and stage two is well underway. Stage two is the development of mold on the soya bean and wheat cakes. The original recipe called for wrapping the cakes tightly with damp paper towel and saran wrap. This didn't work for me.
Plan 2: Arrange soy cakes on the back of mini muffin tins, squirt with a little water, seal them in and give them more time.
After about two more weeks, I decided that the mold development was sufficient.
I love this one to the left. It looks like a little mini-volcano. I had my eye on this mold pile as it grew, starting out as a beautiful coil, over time it collapsed on itself and developed lovely little white fuzz.
Sorry little mold hill.
I would love to know what is going on right now in the mold colonies. Why are some areas fluffy and some cauliflower-like?
I'm such a beast in the kitchen.
One thing I should mention for those inspired to make their own soya sauce is the smell. You are basically making blue cheese (from a smell perspective) and after about a week the soya wheat cakes start to smell like ammonia and sour blue cheese. You will probably find the odour offensive though my roommate hasn't mentioned it yet so maybe it is not as bad as I think it might be. She is also used to me brewing up weird things on an almost constant basis. Now that the moldy cakes are in the living room window getting baked by the sun the scent might become stronger and weave its way through the apartment a bit more.
I'm not yet at a point where I can see or smell soya sauce. I keep sniffing the bottle I have in the fridge to see if I can detect any similarities, this might happen once I start to ferment my mold cakes.
Shonagh explores the guts of food in An Offal Experiment