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fermenting Anybody done a ferment with a soy sauce brine? I HAVE!!!

PrimeTime

PrimeTime

I am wondering if anybody has used soy sauce to make a ferment brine?
 
I have a jug of the stuff left over from some BBQ sauce I made for gifts and would like to use it up in the coolest way possible!
 
Let me know if you have any info on creating the right brine.
 
Thanks all!
 
PT
 
 
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first thoughts are-
soy sauce contains salt (+)
soy sauce has been processed so there are no Active/Live things going on to start a ferment (-)
 
 
other than the flavor it might impart, I don't think it will help with the fermentation process.  BUT... I didn't stay at a Holiday Inn Express last night...so listen others who know more about fermenting......~~~~~~
 
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Thanks SL. To clarify i am interested in replacing the typical salt and water brine with some sort of soy sauce concoction as a brine. I would add an active starter for the ferment.
 
And SL, i finished packaging my BBQ sauce for the holidays today in those sweet bottles I showed you. Went pretty well I think. 3+ c/s of pints for friends and fam!
 
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I could see that working with soy and a starter.  I'm not sure if I'd do a 1:1 replacement of soy sauce to brine, the flavor could be overpowering.  I'm thinking 1/4 to 1/3 with soy sauce.  Ya never know until you try!  And I'm looking forward to seeing what others think about this!   
 
 
Glad to hear the holiday BBQ came together.  WIN!  :party:
 
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Yeah I am just wondering what the sodium percentage of soy sauce could be. The label only gives "your daily %" of course.
 
I usually do a 3.5% brine i think, need to look at my notes, but I don't know what the soy sauce is.
 
 
 
Edit: I finally found something on the web that says its 16-17% salt...
 
That sounds perfect to dilute like you suggested.
 
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Sounds good. I need to see how the sauce i used sesame oil in (not a ferment) holds up. Oils go rancid pretty fast so I don't use them in sauces.
 
Ill let you all know when I pull the trigger but judging from others excitement sounds like I might get beat to it.
 
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I hope to get one or 2 going this week. I have enough soy sauce I think to do 2 when diluted.
 
I am going to use up some stuff I have left over from my other sauces like frozen pineapple and raisins and such.
 
I need to hit the market and Im thinking one will be like a Hawaiian theme and we will see what else happens. 
 
I will post pics or a link here.
 
I must say I don't have the best track record with ferments but I keep trying!
 
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PrimeTime said:
Sounds good. I need to see how the sauce i used sesame oil in (not a ferment) holds up. Oils go rancid pretty fast so I don't use them in sauces.
 
Ill let you all know when I pull the trigger but judging from others excitement sounds like I might get beat to it.
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You can use oil if pressure canned properly I believe. :)
 
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oldsalty said:
You can use oil if pressure canned properly I believe. :)
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Yeah Ive pressure canned a lot including meats. 
I need to check on that sauce with sesame oil this week. Thats not a ferment though and it has trace amounts of the oil so we shall see.
 
I think my ferment issues are kinda deep, lol, as due to my career Ive trained myself to smell lacto ferments and think they are bad.... don't ask!
 
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PrimeTime said:
Yeah Ive pressure canned a lot including meats. 
I need to check on that sauce with sesame oil this week. Thats not a ferment though and it has trace amounts of the oil so we shall see.
 
I think my ferment issues are kinda deep, lol, as due to my career Ive trained myself to smell lacto ferments and think they are bad.... don't ask!
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That would definitely make it harder to appreciate lol
images-19.jpeg
 
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So I finally got around to it over the weekend.
 
Here are some of the players:
 

 
Half pound Fatalii
Half pound Mustard Habaneros
ginger
garlic
red onion
golden raisins
pineapple
soy sauce
probiotic pill for starter
 
So a lot of this stuff is leftovers from other sauces I made as gifts.
 
The limited info I could find suggested that most soy sauce is about 16%-17% sodium. Not your daily values but the actual sauce.
I used one part soy sauce and 3 parts H2O to bring that to around 4% (in theory at least).
 

 
We shall see!
 
Oh and I am taking donations for back splash tile......... :shocked:
 
PT
 
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PrimeTime said:
So I finally got around to it over the weekend.
 
Here are some of the players:
 

 
Half pound Fatalii
Half pound Mustard Habaneros
ginger
garlic
red onion
golden raisins
pineapple
soy sauce
probiotic pill for starter
 
So a lot of this stuff is leftovers from other sauces I made as gifts.
 
The limited info I could find suggested that most soy sauce is about 16%-17% sodium. Not your daily values but the actual sauce.
I used one part soy sauce and 3 parts H2O to bring that to around 4% (in theory at least).
 

 
We shall see!
 
Oh and I am taking donations for back splash tile......... :shocked:
 
PT
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Looking fantastic excited about the outcome of this one!! And checks in the mail
Lol wink wink!!
 
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PT that does indeed look good.  I'll be following the updates to see how it turns out.  Best of luck buddy!
 
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