Hello, this is my first post on this forum I want to make my own soy sauce because, as a student, i find the good soy sauces in the stores pretty expensive. I could buy very cheap soy sauce in plastic canisters up to 20 liters from some chinese stores, deep in the "china town", but many of them doesn't have english labels on them and i am afraid for my health. Most probably they are chemicaly made in a very short time... The sad part is that a lot of chinese restaurant buy their sauces from them... How does the soy sauce made without koji-kin spores taste? Can you tell that it's something wrong with it, or it is similar with the original thing? I could buy koji kin for sake but i need to order online, and it cost about 15-20 euros. Too expensive having in mind that it is possible that something goes wrong in the fermentation process. I plan to give it a try next week, after i will put my hands on some soy beans from the country side. The sun is shy this time of the year, but i saw a video about traditional shoyu making where they kept the soy-brine slury inside, so i want to try and see what happens. PS: sorry for my bad english, isn't my native language.
