Lee Kum Kee Premium Soy Sauce contains clean ingredients (water, soybeans, salt, sugar, wheat flour) with no problematic seed oils. DIY organic version eliminates conventional soybeans/wheat and refined sugar while using traditional fermentation methods for superior flavor and probiotic benefits.
Based on: PREMIUM SOY SAUCE
· Makes approximately 133 servings (2 liters finished sauce)
· Serving: 15ml (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial PREMIUM SOY SAUCE from LEE KUM KEE often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original PREMIUM SOY SAUCE may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic soybeans
500g (about 2.5 cups dried) · Eden Organic Dry Soybeans
Primary protein source that provides umami depth and amino acids through fermentation
Provides carbohydrates for koji mold growth and contributes to final sauce complexity
Himalayan pink salt
300g (about 1.25 cups) · Redmond Real Salt Fine Sea Salt
Creates brine environment for fermentation and natural preservation
Organic coconut sugar
50g (about 4 tablespoons) · Big Tree Farms Organic Coconut Sugar
Feeds beneficial bacteria during fermentation and balances saltiness in final product
Koji starter culture
1 teaspoon (3g) · GEM Cultures Koji Spores (Aspergillus oryzae)
Essential mold culture that breaks down proteins and starches into flavorful compounds
Filtered water
2 liters · Filtered or spring water (non-chlorinated)
Pure water base free of chlorine which would inhibit fermentation cultures
Instructions
Step 1. Soak 500g organic soybeans in filtered water for 8-12 hours until doubled in size. Drain and steam the soybeans for 3-4 hours until completely tender and mashable with a fork — this ensures proper protein breakdown during fermentation.
Step 2. While soybeans steam, prepare koji mixture by combining 200g organic whole wheat flour with 1 teaspoon koji spores (3g). Mix thoroughly in a clean, dry bowl to distribute spores evenly throughout the flour.
Step 3. Once soybeans are tender, mash them coarsely using a potato masher or wooden spoon — leave some texture for better koji penetration. Cool the mashed soybeans to room temperature (70-75°F) before proceeding, as high heat will kill the koji culture.
Step 4. Combine cooled mashed soybeans with the koji-flour mixture in a large clean bowl. Mix thoroughly with clean hands to ensure even distribution. The mixture should hold together but not be wet — if too dry, add 1-2 tablespoons filtered water.
Step 5. Transfer koji-soybean mixture to a shallow tray lined with cheesecloth. Cover with another layer of cheesecloth and place in a warm location (80-90°F) for 48-72 hours. Check daily — the mixture should develop white-green mold growth and sweet, nutty aroma. This creates your soy koji.
Step 6. Prepare brine by dissolving 300g sea salt and 50g organic coconut sugar in 2 liters filtered water. Stir until completely dissolved — taste should be noticeably salty like seawater.
Step 7. Break up the fermented koji into chunks and add to the salt brine in a large ceramic crock or food-grade plastic container. Weigh down with a clean plate to keep solids submerged. Cover with cheesecloth and ferment at room temperature for 6-12 months, stirring weekly. The mixture will darken and develop complex umami flavors over time.
Step 8. After 6-12 months, strain the liquid through fine mesh or cheesecloth. Press the solids to extract maximum liquid — this is your finished soy sauce. Store in glass bottles in refrigerator for up to 2 years. Use 15ml (1 tablespoon) per serving as needed for cooking and seasoning.
Storage
Store finished soy sauce in glass bottles in refrigerator. Properly fermented sauce keeps 2+ years. During fermentation, maintain at room temperature and stir weekly to prevent mold formation on surface.
Cost Comparison
Cost per serving (homemade)Requires web search for current pricing
Cost per serving (store-bought)Requires web search for current pricing
SavingsRequires web search for current pricing
Cost analysis requires current 2026 pricing verification through web search. Traditional fermentation methods require time investment but yield superior quality and probiotic benefits compared to commercial quick-fermented versions.