Im digging the noodles, the chicken. But, homemade soy sauce? That sounds intriguing. Must google. Before i do, is it better than the stuff i get at the asian market?
@Carla also, I stopped buying processed anything to limit exposure to preservatives and such years ago.
I start most things from scratch. For me it is also a health issue and exploring my options
But if you are into making alcohol and such, you will definetly like aging soy sauce, the ideal is two years.
I think the difference between professional chinese food and home made often comes down to the quality of ingredients. A good aged soy sauce is without doubt a necessity
@Miram an amazing video. Labor of love of the process and results. I could do this. I don't know that i will. Two years is a long while for an old woman. Something i definitely would have done a few years ago though. I had no idea of the fermenting time frame. Do you grow your own beans too? I admire your commitment, miram.
