Fermented Fruit Soy Sauce (Korean Style)

Ingredients

• 1 medium Onion (peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 2 inches Ginger (peeled and sliced)
• 1 large Pear (cored and diced; ripe for sweetness)
• 1/2 cup Apple Juice (unsweetened)
• 1/2 cup Pear Juice (unsweetened)
• 1/2 cup Pineapple Juice (unsweetened)
• 1/2 cup Soy Sauce (regular or low‑sodium)
• 2 tbsp Soy Sauce Seasoning (a concentrated soy‑based seasoning, optional)
• 1 tbsp Sesame Oil (toasted sesame oil for aroma)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 cup Water (room temperature)
• 2 tbsp Yu Sake (Japanese rice wine; adds depth)
• 1 tsp Glucose (glucose syrup or corn syrup)
• 1 tbsp Sugar (white granulated)

Instructions

1. Prepare the Produce

   Peel the onion, garlic and ginger. Core the pear and cut all produce into roughly sized pieces so the hand blender can process them easily.

   Time: PT5M

2. Blend All Ingredients

   Add the chopped onion, garlic, ginger, pear, apple juice, pear juice, pineapple juice, soy sauce, soy sauce seasoning, sesame oil, black pepper, water, yu sake, glucose and sugar into the mixing bowl. Use the hand blender to puree until the mixture is smooth and homogenous.

   Time: PT5M

3. Transfer to Fermentation Jar

   Sterilize a 1‑liter glass jar by washing with hot soapy water and rinsing well. Pour the blended mixture into the jar, leaving about 2‑3 cm headspace. Seal tightly.

   Time: PT2M

4. Ferment for One Week

   Store the sealed jar at room temperature (20‑22°C) away from direct sunlight for 7 days. Open the jar once daily to release built‑up gas and give the mixture a quick stir.

   Time: PT7D

   Temperature: 20-22°C

5. Finish and Store

   After 7 days, the sauce should be fragrant, slightly thick, and taste balanced between sweet, salty and umami. Transfer the finished sauce to a clean jar and store in the refrigerator.

   Time: PT3M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

6 g

Fat

0.5 g

Fiber

0.2 g