My search on various souirces in Google tells me that soy sauce was already a food in China 5000 yrs ago, long before Europeans started to grow soy beans. Soy sauce was a cheap source of proteins for the Chinese people way back when, even more than meat.
It seems there are two ways to make soy sauce. One is the natural brewed way, but it takes months for the fermentation, and in the case of dark soy sauce, even longer. The other method is by synthetic hydrolysation. This is the unhealthy way and gives a mechanical taste.
Of cos, we shld all go the first way. So are there brothers out there who can share their knowledge and expereince which brands are those that are naturally brewed, how to identify them etc.?
Thanks.
It seems there are two ways to make soy sauce. One is the natural brewed way, but it takes months for the fermentation, and in the case of dark soy sauce, even longer. The other method is by synthetic hydrolysation. This is the unhealthy way and gives a mechanical taste.
Of cos, we shld all go the first way. So are there brothers out there who can share their knowledge and expereince which brands are those that are naturally brewed, how to identify them etc.?
Thanks.