Once the fermentation is done, the liquid is pressed out of the mash. What’s left? A thick, dark, fragrant sauce that’s almost ready. Then it gets pasteurized (a quick heat treatment) to stop all the fermentation madness and keep it shelf-stable.
Finally, it’s filtered to remove any particles, bottled up, and sent to your local grocery store. And just like that, you’ve got the perfect companion for your fried rice.
But Wait, What About the Cheap Stuff?
You might see “hydrolyzed soy protein” on some bottles. That’s not the real deal—it’s a shortcut. Those fast-made sauces use chemicals to break down the proteins in hours instead of months. They work in a pinch, but they lack that deep, layered soul.
Real soy sauce, the kind made the old-school way, is an investment in time and flavor. It’s like the difference between a fast-food burger and a slow-cooked steak. Both fill your belly, but only one makes you sigh with joy.
Is Soy Sauce A Fermentation Process at Jonathan Worgan blog
