Making Soy Sauce, purpose of Charcoal?

[larry_stewart]

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 ?

[pepperhead212]

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.

[taxlady]

To filter some sort of impurities?

[msmofet]

Originally Posted by taxlady

To filter some sort of impurities?

That makes a lot of sense. Charcoal removes toxins.

[larry_stewart]

Originally Posted by taxlady

To filter some sort of impurities?

We got a winner !!

At 3:55 it mentions about purifying the water.

https://www.youtube.com/watch?v=GCKtjGdDsA8

[pepperhead212]

So, Larry, when are you making the soy sauce?

[larry_stewart]

Originally Posted by pepperhead212

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

[msmofet]

Originally Posted by larry_stewart

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.

[Rascal]

Yeah, I'm kinda interested as well. I have patience. I can wait a year.

Russ

[kenmiller]

Never heard of this before

[dragnlaw]

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.

[powerplantop]

Originally Posted by larry_stewart

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.

[Tam]

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?

[powerplantop]

Originally Posted by Tam

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

[larry_stewart]

Originally Posted by powerplantop

Look for Binchotan you can find it on Amazon

Thanks, I was also trying to figure out exactly what to use.