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oh wow, actually i had no idea that's how soy sauce was made. that's interesting. sorry though, i can't tell you squat. maybe zaryi knows?

the initial google turned up some interesting results. it doesn't seem too difficult, but it's time consuming, and molding the paste could be an issue for you.

http://forums.egullet.org/topic/103707- ... e-at-home/

it's pretty much, soak the young soybeans until they're soft then make a dough out of them with flour. take that paste and let it mold for a week or so, then it's soaked in brine... and that's it.

I would assume the devil is in the details. How to prepare the components? Proportions? Strain of bacteria? Age/temperature? Filtering? I mean, is just...going at it...going to produce something usable?

I'm definitely curious. This is on the "to-do someday" list.

Two thoughts come to mind:
1. interesting possibilities from using grains and strains not indigenous to Asia (e.g., rye grain, SF sourdough or French cheese culture, Dead Sea brine or Sierra Nevada hardwater)
2. "Why Contribute To The Trade Deficit... Buy Soy Sauce Made By Round-Eyes!"

Aestu of Bleeding Hollow...

Nihilism is a copout.

Yah, that surprised me - I couldn't find a recipe for it anywhere. You'd probably have to find a specialty cookbook or find someone locally who makes it to get the proportions right. My beer is gurgling at me...

2 more weeks until I bottle!