Have You Always Wondered: What's The Solid Residue From Soy Sauce Bottles?
It's common to see some "stuff" left behind in the bottom of the bottle.
Soy sauce is one of the main ingredients in many Filipino dishes. This includes the adobo, the humba, and the menudo. It is also used as a condiment for dipping sauces for your crispy pata and the tokwa't baboy.
So, it's not uncommon to finish off a bottle and discover there is some "stuff" left behind in¬†the bottom of¬†the bottle. To understand what that¬†residue is, you need to know how soy sauce is made.¬†
Soy sauce is traditionally made by fermenting steamed soybeans, roasted wheat,¬†salt, water, and yeast¬†over time, usually over the course of a few months or even a year or more. This is fermented so that means the live-culture mold or yeast in the ingredients starts the process. The mulch that is created after this mix has been sufficiently fermented is then pressed through linen or muslin so that the solids from the soybeans and the wheat¬†are strained out of the mixture.¬†
This liquid resulting from this press is a raw soy sauce. It still needs to be filtered and then heat-pasteurized to kill off any harmful bacteria that may have developed and grown when it was fermenting. Only then is the liquid bottled.¬†
The likely scenario is that the residue at the bottom of your soy sauce bottle is super-fine sediment from either the soybeans¬†and the wheat¬†that was not strained out when the soy sauce was made.¬†
Soy sauce¬†naturally stains because of its dark color. So, if the "stuff" in your soy sauce stains the¬†bottle and you need to clean it out, try¬†using either of these hacks:¬†
- 1¬†Mix baking soda and vinegar into the bottle. Close and shake the bottle to mix,¬†fizz, and bubble, and then let it stand for a few minutes.¬†Wash and rinse.¬†
- 2¬†Mix dishwashing liquid and bleach and add to the bottle. Shake until the soy sauce stain is removed completely then wash and rinse.¬†
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