Homemade Soy Sauce? YES WE DID! (Wild Shoyu)
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- Опубліковано 5 жов 2024
- Made with wild Pheasant's Back (Dryads Saddle) mushrooms, this delicious lighter style 'soy' sauce is loaded with Umami. It is a simple koji rice fermentation that ages for 1-2 months before it is strained and bottled. Enjoy this wild mushroom shoyu just like you would soy sauce - in stir frys, marinades, dressings and more.
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Wonderful to see you back and a new video. Thank you for the new idea in fermenting.
Thanks for joining us!
@@Wilderstead Have you tested brand Seesii mini chainsaw? We waited for 2 years
You probably could use the left over squeezed mushrooms as a flavoring when cooking. Probably freeze a tablespoon amount and add as a bouillon in your soups or meals especially for vegetarians
This year we're going to dehydrate and powder it for exactly that.
Did the recipe and it came out amazing. The only thing I did different is that I froze my mushrooms after cutting them out. I add to wait a couple days for my order of koji rice from Amazon because I couldn’t find any at my local store. I think it was a good thing cause it was easier to blend the shunks of mushroom. Thanks for the recipe.
I was in a band called Moldy Rice in the 80s.
Cool story….
Thank you so much! I’m allergic to soy so this is wonderful!
Another great video
Looking forward to the next one.
Sooo happy to see you ❤❤
You too!
Thanks for sharing
Thank you for this wonderful soy sauce journey. 🍲
Our pleasure!
Lovely to see you. It’s been ages.
I love playing with koji rice and shio koji. Never thought to do this. Thanks for sharing, I'll give it a try if I stumble into some pheasant backs.
Awesome! I've done mushroom ketchup before but from an American recipe... This looks like something we would use more of. I find Dryad's Saddle in 16 - 18" size all the time down here... now they are worth harvesting!
Definitely do this Tim. You will love it!
Great video. Love it.
Let us know if you try it!
@@Wilderstead will do 👍🏻
That's pretty cool
Use the used mushrooms for dog treats. Mix with flour and make little balls, dehydrate in microwave on Defrost. Doesn't boiling kill off all the good stuff made during fermentation?
I'm not feed our dog treats that are this high in salt content. It will be dehydrated and powdered to be used as an addition in various recipes. We make this to flavour food, not as a fermented 'health' product.
@@Wilderstead hahahaha ABSOLUTELY. Don't give your dog this much salt. --I think I'll simmer all day at 100 degrees to dehydrate and try to keep the good stuff. Thanks for posting!
❤
Awesome video. Have you tested brand Seesii mini chainsaw? We lose contact with you about 2 years.
wow this is the first time I have seen this use of dryad's saddle. Dryad's saddle is safe to eat raw but you want it from a good source, eating too much aged saddle though is one of the only mushrooms to give me the gag reflex after baking it in an oven and eating it. That said I have had dryad saddle raw many times with no ill affects. I usually just break off the edge of the saddle and fry it though, they are very good fried if you just take the rim of it. This looks fantastic though. I am curious if the rice type matters in the ferment process.
The rice is inoculated with Aspergillus oryzae which is needed in a shoyu recipe. We harvest a lot of younger pheasant back to eat fresh, and for years we’d pass up the older specimens because they are just unpalatable. That led us down a road of searching for a use for them aside from just dehydration and using as soup stock.
Is the leftover mush too salty to compost?
Would depend on the size of your compost pile.
Thank you for the video❤❤❤. Now I'm not much of a soy sauce person soooo. Have you pressure canned these ? I'm curious if the texture. I have canned hen of the woods .
We haven't pressured canned them, sorry.
@@Wilderstead darn . Thank you for answering. If I do can some i will let you know how the texture turns out. Love your videos and appreciate all the knowledge you share ❤️
I need a stock pot just like yours. Can you tell me which one you're using please. Thanks ~Marianne
Which one? Theres a stainless steel 24 quart stock pot and an enamel coated 16 quart stock pot in this video. No idea what the brands are, sorry.
@@Wilderstead 24qt - perfect thanks - the size is what I was most interested in. I can't tell what size I want from photos on line lol. Much appreciated.
Is there a way we can substitute that kind of rice for a different one
This rice is innoculated with aspergillus oryzae which is necessary for the fermentation process in this recipe.
inoculated rice is essential for this to work, that is the powerhouse of this ferment
When you buy the Rice, do you need to innoculate it or its already been inoculated?
@justink742 it’s been inoculated if you buy koji rice.
Can you use himalyan salt or redman real salt?
Yes, if you don't mind the expense. Basically you want to avoid iodized salt because the iodine can kill and/or really slow down the growth of the culture.
👍. SF/
Aspergillus??? Any other way besides aspergillus?
Ty
Aspergillus oryzae is the fungi that allows for very high salt ferments like shoyu and soy sauce.
@@Wilderstead ty
You probably could use the lactic acid bacteria of sauerkraut, fermented pickles, etc, but you would need to use less salt, which imo, is actually a good thing. When I buy Tamari etc, I always get the lower sodium versions anyways. I find Sauerkraut, real pickles, etc _plenty_ salty enough as is.
Using less salt also speeds up the fermentation time. But you still need a good amount of salt because it inhibits more pathogenic and opportunistic micro-organisms that you don't want in there, and helps to draw out the water from the matter.
Using a vacuum system (like pump n' seal) _and_ keeping the matter submerged under liquid also helps to cut down stray microbe growth. Topping off the top with some pasteurized apple cider vinegar also helps cut it down, and also reduces oxidization. I would rather much use a combo of vacuum system, a glass weight, and a little surface apple cider vinegar to cut down oxidation than plastic film.