If you’ve ever had the displeasure of trying to squeeze a Costco-sized bottle of soy sauce into your fridge door, then there is always room for doubt. Does soy sauce need to be refrigerated?
Does soy sauce need to be refrigerated?
The answer is no, soy sauce does not need to be refrigerated most of the time. Fermented foods like fish sauce and miso are actually pretty durable. You can leave them out at room temperature for some time without worrying about them going bad. The microorganisms that hang out in your food not only give it flavor but also help preserve it.
The process of making soy sauce begins with a fermented paste of soybeans, roasted grains, and brine (aka saltwater), which takes months to complete. The salty brown liquid actually brews for extended periods at room temperature so it doesn’t need refrigeration.
You may be wondering how long your soy sauce will last before it expires. The answer is roughly two or three years (basically forever) if you keep the bottle unopened, but only one year once opened- so make sure to use up any extra in a timely manner.
How to store soy sauce at room temperature?
The storing of soy sauce should take place in a cool dark place that is not hottest or nearest to direct sunlight. The best location for this product’s storage will keep its quality intact longer than if stored near heat sources such as your stovetop, window sills, and cabinets with light exposure which could degrade it greatly over time. We recommend decanting your gallon jug into smaller bottles and storing the rest in the refrigerator if it will fit.
If you know someone who might like this, please click “Share”!