Making Nuruk Soy Sauce Making All-round Taste Soy Sauce Made wit
6 serving
Within 60 minutes
쌀코지일흔집밥
Ingredients
  • apple
    2ea
  • Kiwi
    2ea
  • onion
    2ea
  • Radish
    1/4piece
  • leek
    2ea
  • Shiitake mushroom
    10ea
  • Sea tangle
    1piece
  • Water
    1L
  • Korean style soy sauce
    1L
  • rice rust
    200g
Cooking Steps
STEP 1/6
Remove all the kelp from the prepared ingredients, add water, and boil for about 20 minutes. Kelp is sticky, so it's better to put it in a little later than to boil it for too long
STEP 2/6
When some water comes out from vegetables and fruits, pour in the soy sauce. The rice rusty soy sauce that I'm making this time is made for soy sauce
STEP 3/6
When the water is reduced by half, remove the ingredients. Remove even the small ingredients cleanly.
STEP 4/6
It is not a regular-flavored soy sauce, but a multi-flavored soy sauce with rice yeast. If you don't have rice yeast, you can stop here and cool it down.
STEP 5/6
Mix the rice yeast well, wake up the enzyme, put it in a clean sterilized bottle, boil it, and pour the cooled soy sauce.
STEP 6/6
Cover with a kitchen towel or gauze cloth without tightly closing the lid and let it ripen at room temperature for 7 days. Like this, rice rusty soy sauce all-round taste soy sauce is completed
Making a multi-tasting soy sauce with a sweet and savory taste using rice yeast! If you make this one, you can make a delicious taste even if you make food quickly, so make one and use it all over the place
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