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Old 05-29-2019, 07:14 PM   #1
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Making Soy Sauce, purpose of Charcoal?

I've had the itch to make soy sauce after seeing a documentary on it years ago. I was browsing through You tube just to see others experiences, and one woman , in addition to other ingredients, used a chunk of charcoal during the fermentation process. Any clue what the purpose of the charcoal is ?

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Old 05-29-2019, 10:16 PM   #2
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I have never seen a recipe calling for this, but I have seen small bags of irregular pieces of charcoal in oriental stores labeled simply "carbon". To small, and not enough for cooking, I often wondered what that would be used for, but now I know at least one thing that it would be used in, though I'm not sure sure what purpose it would serve.
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Old 05-30-2019, 01:24 AM   #3
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To filter some sort of impurities?
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Old 05-30-2019, 04:41 PM   #4
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To filter some sort of impurities?
That makes a lot of sense. Charcoal removes toxins.
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Old 05-30-2019, 05:52 PM   #5
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To filter some sort of impurities?
We got a winner !!

At 3:55 it mentions about purifying the water.

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Old 05-30-2019, 06:15 PM   #6
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So, Larry, when are you making the soy sauce?
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Old 05-30-2019, 06:36 PM   #7
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So, Larry, when are you making the soy sauce?
Probably in the very near future. I watched a few more videos and Ill do a little more research, but Im excited about going through the year long process.

https://www.maangchi.com/recipe/doenjang
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Old 05-30-2019, 07:08 PM   #8
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Probably in the very near future. I watched a few more videos and Ill do a little more research, but Im excited about going through the year long process.

https://www.maangchi.com/recipe/doenjang
Please post your results and which process you use. Good luck.
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Old 05-30-2019, 09:48 PM   #9
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Yeah, I'm kinda interested as well. I have patience. I can wait a year.

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Old 05-31-2019, 05:24 AM   #10
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Never heard of this before
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Old 06-02-2019, 06:13 AM   #11
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Here's a website/forum I came across you might be interested in, if you haven't already found it.

making soy sauce at home

I thought I had heard that at one point it smells rather badly, not as bad as making fish sauce but... you might want to keep that in mind where you store it.
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Old 06-02-2019, 06:19 PM   #12
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Probably in the very near future. I watched a few more videos and Ill do a little more research, but Im excited about going through the year long process.

https://www.maangchi.com/recipe/doenjang
Her method makes a really good soy sauce. A lot more flavor than the store bought brands. She gave me a sample from the batch she made the year before when testing this method. The older it get the better it is.
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Old 06-22-2019, 07:44 PM   #13
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Soy sauce

What they don't mention is that the by product is miso! I am going to try this, but cant seem to find where to buy the charcoal, even online. Larry have you had any luck?
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Old 06-23-2019, 07:39 AM   #14
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What they don't mention is that the by product is miso! I am going to try this, but cant seem to find where to buy the charcoal, even online. Larry have you had any luck?
Look for Binchotan you can find it on Amazon
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Old 06-23-2019, 03:22 PM   #15
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Look for Binchotan you can find it on Amazon
Thanks, I was also trying to figure out exactly what to use.
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