Post by: merkaba93 on December 08, 2018, 11:32:41 AM
So finally started to work in larger batches last year. Ended up with 4 gallons of moromi in a 5 gallon crock. I wasn't sure how much actual soy sauce Id end up with. Well as it turns out just about 2 gallons! I'm stoked. Klickitat County Wheat, Klickitat County Well Water, Washington Culture, Oregon Sea Salt, Canadian Soy Beans. It's about as local as I can make. As of now I don't know of a soy bean farmer in the PNW. I've seen some studies by Oregon State showing that soy beans can grow here, just not a market at the moment.
Oh, and I started another batch, just before I started pressing and clarifying this year old batch. I actually needed some more head space because as it ferments it does push some solids up, kinda like punching down the cap while making red wine. So with the extra moromi I took some dried matsutake and morels and added to the moromi. Going to be interesting how those are going to taste. I'm optimistic.
With 2 gallons I don't have to horde it like a crazy person anymore! I'm going to be selling some I think to friends. But I still plan on keeping a lot to myself.
Feel like I'm going to be using some of my salmon to make some sushi. (it will be cooked or cured, I know some people on here get frightened). And then use some of my ground venison to make some potstickers. All this work as an excuse to get some food dipping action in this soy sauce.
Post by: onmygame on December 08, 2018, 01:23:45 PM
In Lakewood, just outside of Tacoma is a grip of Korean restaurants and markets. At a certain time each year, bricks of roasted / compressed soy beans are available for the specific purpose of making soy sauce and miso. They also have large covered crockery for making this as well as kimchi.
We haven't done the soy / miso - yet, but will once I've cleared up some room for the process.
Post by: merkaba93 on December 08, 2018, 01:29:38 PM
How is the Miso that is left over?
In Lakewood, just outside of Tacoma is a grip of Korean restaurants and markets. At a certain time each year, bricks of roasted / compressed soy beans are available for the specific purpose of making soy sauce and miso. They also have large covered crockery for making this as well as kimchi.
We haven't done the soy / miso - yet, but will once I've cleared up some room for the process.
Yeah the left over pressed mash....
So you can use it to ferment veggies. Just stick the veggies in the mash and let it ferment for a few weeks.
As an ingredient it's pretty good. Not as good if I was making miso on purpose.
Lots of good nutritional value in it though. Most soy producers us it for animal feed. So I make mine into dog treats for the bird dogs.
Post by: CLARKTAR on December 08, 2018, 06:18:51 PM
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Post by: Remnar on December 08, 2018, 07:47:32 PM
I'd buy some if you don't have enough friends!
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:yeah: Makes my mouth water everytime I think about a homemade rice bowl, or whatever ! Made with something like this .
Really like your contributions Merka . Thanks you .
Post by: crnbndr on December 09, 2018, 05:19:51 AM
I grew some soybeans this year. (Klickitat county) Unfortunately, they're all hauled off. Don't know if we're going to grow some next year. But look me up next summer . Maybe we could swap some beans for soy sauce.
Post by: merkaba93 on December 09, 2018, 10:10:08 AM
Hey Merkaba
I grew some soybeans this year. (Klickitat county) Unfortunately, they're all hauled off. Don't know if we're going to grow some next year. But look me up next summer . Maybe we could swap some beans for soy sauce.
Hell yeah!!! How much did you grow? What part of Klickitat County(Bickelton, Arlington, Rosevelt?)
At the very least might pick your brain on how to grow some myself. And for sure I'd be willing to trade.
PS Nice Mountain Goat, super jealous!!
Post by: Kc_Kracker on December 09, 2018, 11:36:41 AM
Post by: pianoman9701 on December 09, 2018, 12:59:16 PM
Post by: merkaba93 on December 09, 2018, 10:23:47 PM
i have a killer teriyaki recipe if you need
Yeah lets hear it!
Post by: jeff68 on December 10, 2018, 03:57:24 AM
Post by: nwwanderer on December 10, 2018, 06:49:55 AM
Post by: crnbndr on December 10, 2018, 06:56:26 AM
We're west of Bickleton. On Alderdale road. NE corner of the county. Grew about 40 acres as an experiment. Tried a couple different varieties. Yields were so so. Hard part is delivery.