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

[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
 

 

[SavinaRed]

Yeah Ive been doing some stuff with habs, tons of ginger, plum, sesame oil and such recently and I have like a quart of soy sauce from costco so....

now we're talking asain........................don't forget the onion and garlic

 

[PrimeTime]

Thanks all!
 
She is fermenting nice at the moment. I found that the top of my water heater is about 72 degrees so thats my new winter spot as my pantry is like 62 or so this time of year.

now we're talking asain........................don't forget the onion and garlic

 
Slim chance on that buddy!
 
I use those 2 like a champ!

 

[SmokenFire]

Any updates on this?

 

[PrimeTime]

I was gonna pop a pic over the weekend but I was swamped. Ill get one posted soon. Its been a month and the main fermentation seems to be done. I plan on letting it go another month. Looks and smells good!
 
Stay tuned...

 

[The Hot Pepper]

You can buy Nama Shoyu which is "raw soy sauce," with living enzymes. Basically it's the filtered step after the "moromi mash" is fermented and pressed, and before pasteurization.

 

[PrimeTime]

interesting. I used a lactic starter on this and just diluted the soy as the brine. Ill get a pic up this weekend

 

[PrimeTime]

Well here it is. Nothing much to look at right now. She is just over a month old and pretty dormant. I plan on letting it sit another 3 or so weeks then processing it somehow. 
 

 
Enjoy your weekend people!

 

[SmokenFire]

It's looking pretty great PT - different (and better) than I'd originally imagined it in my mind.  Looking forward to seeing the processed sauce.  Wonder if it will be sri acha-ish?

 

[PrimeTime]

I don't think so as its ......crap what pepper did I use?  Fataliis, Habs, and pineapple.
 
I will probably taste some and see where I wanna go with it if not straight up.
 
It is a bit more yellow than the picture shows Id say.
 
Cheers