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Sauces and condiments from Indonesia
Kecap asin is Indonesia's salty soy sauce. Boiled soybeans are grown over with mould, soaked in a strong brine where salt-loving lactic bacteria work, about a month in industrial production, then filtered and boiled. Kecap manis sedang is the medium-sweet version.
| Soybeans | Black or yellow soybeans are the usual raw material. In an 1890s account of Chinese makers in Java, black soybeans were boiled, drained and sun-dried before mould grew on them. The cited lab study used jack-bean and tofu-dregs tempeh instead.[suri2024][sic-hss2][unpas2018] |
| BrineUsually 17–19 % | Salt additions of 20–23 % are also cited[unpas2018] |
| Starter | kecap makers do not usually add an inoculum; moulds from the air and the previously used trays grow on the cooked beans (Sulistyo and Nikkuni 2006, on kecap in general) |
Total time across the recorded steps: 30 days
What changes: Soybeans are boiled soft
Output: cooked soybeans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kecap asin is Indonesia's salty soy sauce. Boiled soybeans are grown over with mould, soaked in a strong brine where salt-loving lactic bacteria work, about a month in industrial production, then filtered and boiled. Kecap manis sedang is the medium-sweet version. Made in 4 steps over 30 days. The longest step, ferment in brine, takes 30 days (Röling W.F.M). Salt is 17–23 % (Widiantara T 2018). Moulds Aspergillus oryzae, A. niger and Rhizopus and Tetragenococcus halophila do most of the fermenting.
| Main step | 30 daysReported[roling-ipb] | Ferment in brine |
|---|---|---|
| Salt | 17–23 %Reported[unpas2018] | Ferment in brine |
| Acidity | pH 3.5–6Set[suri2024] | Filter and boil |
Kecap manis is boiled with large amounts of palm sugar and simmered long, so it is thick and sweet; kecap asin is the thinner, saltier type. Kecap inggris is Worcestershire sauce, not soy sauce.
Indonesia's standard SNI 3543.2:2013 sets kecap asin at pH 3.5–6.0 with at least 10 % salt, and limits moulds to 50 colonies per gram, aflatoxin B1 to 15 µg/kg and total aflatoxin to 20 µg/kg. Mould grown without a pure starter is the risk. Aflatoxin producers have been isolated from Indonesian soybean koji, and a 1992 survey by Sadjono and colleagues, cited by Sulistyo and Nikkuni 2006, found aflatoxin B1 above 5 μg/kg in about 47 % of 32 kecap samples. WHO says most mycotoxins survive food processing, so boiling cannot be counted on to remove it.
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi write that the Indonesian word kecap (once ketjap) is believed to come from the Malay kechap, a kind of fish sauce, itself thought to come from the Chinese ketsiap, and that this soy sauce was probably brought to Indonesia by Chinese from south China. The earliest known descriptions are Dutch. In 1787 Isaac Titsing described its preparation and said it was called ketjap in Batavia. In 1895 H.C. Prinsen Geerligs described Chinese makers in Java who boiled black soybeans, sun-dried them, grew mould on them under hibiscus leaves, soaked them in cold salt water for 8 days in the sun and then cooked the liquor. Indonesia's first large modern soy sauce plant opened in Jakarta in 1978. They describe kecap asin as the thinner, saltier of the two basic Indonesian types.
