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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.
| Black soybeans40 kg | Soaked overnight and boiled about 3 h[sulistyo2006] |
| Hot water70 l at 58 °C | For the brine mash[sulistyo2006] |
| Salt30 kg | [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
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 |
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. WHO says most mycotoxins survive food processing, so the final boil cannot be counted on to remove aflatoxin.
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). Shurtleff and Aoyagi think Chinese from south China brought soy sauce to Indonesia, and say the earliest known descriptions are Dutch, with Isaac Titsing in 1787 noting the name ketjap in Batavia. A 1976 survey they cite counted 588 Indonesian kecap makers and estimated that kecap manis, which can hold up to 50 % palm sugar, was about 90 % of national output, with more than half of all kecap made in West Java.
