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Sauces and condiments from Indonesia
Kecap manis is Indonesia's thick, sweet soy sauce, the most popular kind of kecap. Cooked black soybeans go mouldy on bamboo trays, are sun-dried and left in strong salt brine in the sun for weeks to months. The filtered liquid is boiled with palm sugar and spices for 4–5 hours. Made in 5 steps over 19 days – 4.3 months. The longest step, ferment in salt brine in the sun, takes 14 days – 3.9 months (Sulistyo J 2006) and runs at 58 °C (Sulistyo J 2006). Salt is 20 % (Sulistyo J 2006). Aspergillus moulds and Rhizopus and Mucor moulds do most of the fermenting.
| Main step | 14 days – 3.9 monthsReported[sulistyo2006] | Ferment in salt brine in the sun |
|---|---|---|
| Temperature | 58 °CReported[sulistyo2006] | Ferment in salt brine in the sun |
| Salt | 20 %Reported[sulistyo2006] | Ferment in salt brine in the sun |
| 40 kg | Black soybeans · Soaked overnight and boiled about 3 h[sulistyo2006] |
| 70 l at 58 °C | Hot water · For the brine mash[sulistyo2006] |
| 30 kg | Salt[sulistyo2006] |
| Palm sugar and spices · Boiled into the filtered liquid; the source gives no amounts[sulistyo2006] | |
| Starter | spontaneous (moulds from the air and the reused trays) | koji-starter (an aflatoxin-free Aspergillus starter in trials) |
Total time across the recorded steps: 19 days – 4.3 months
What changes: Black soybeans soak overnight, then boil for about 3 hours
Output: soft cooked black 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
In the traditional factory method the koji is black soybeans only, with no wheat, and the moulds come from the air and the trays rather than a starter. After brining the liquid is boiled with palm sugar and spices, so it ends up thick and sweet, with 26–65 % carbohydrate and only 3–9 % salt.
Without a pure starter, aflatoxin-forming moulds can grow on the koji; one survey found aflatoxin B1 above 5 μg/kg in about 47 % of 32 kecap samples. An aflatoxin-free starter culture cut the outside aspergilli in koji to a tenth.
Hazards the sources name: Aflatoxin-producing Aspergillus from the surroundings (aflatoxin B1 above 5 μg/kg in about 47 % of 32 kecap samples in one survey).
Every number is labelled with how it is known. How this atlas is made
Kecap is Indonesia's soy sauce; the sweetened kecap manis is the most popular kind (Sulistyo and Nikkuni 2006).
