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For me I always have Kikkoman in the fridge (especially because thats what wife grew up with) as the staple soy sauce. I like to dabble in having 1-2 other var
by steveBK123 1y ago
For me I always have Kikkoman in the fridge (especially because thats what wife grew up with) as the staple soy sauce. I like to dabble in having 1-2 other variants in the fridge at once, but they can tend to have too strong a flavor for some peoples taste. Or certain variants are best with certain dishes, etc.
- molf 1y agoThis is the first time I hear about keeping soy sauce in the fridge. Is this common?
- Ekaros 1y agoI have feeling that I should do it. The difference between open bottle that have stayed outside and fresh bottle is pretty clear. Refrigeration would slow down any reactions and thus keep taste better longer.
- alisonatwork 1y agoI keep sweet soy like kecap manis and 醬油膏 in the fridge because occasionally it can catch mold otherwise. I do the same with sweet vinegar like balsamic. However I think this depends a lot on how hot and humid your environment is. In cool and dry climates it's probably not necessary.
- divbzero 1y ago醬油膏 = soy sauce paste It’s one of my favorites. I try to find ones without much additives and refrigerate after opening to keep it fresh.
- NaOH 1y agoEvery soy sauce label I remember seeing has said, "Refrigerate after opening." I don't know why this seems to be rarely done (at least in the US).
- steveBK123 1y agoYeah I just follow food safety instructions on packaging