Soy sauce has a pH value ranging from 4.4 to 5.4, making it an acidic sauce. If you’re interested about what makes it acidic, if it’s dangerous for those who suffer from acid reflux, and whether there’s a solution to minimize the acidity, you’ve come to the correct spot.

What Makes Soy Sauce Acidic?

Soy sauce is derived from fermented soybeans, and it includes lactic acid, which gives it its distinct flavor and acidity. Wheat and koji, a bacterial culture that aids in the fermenting process, are other common components, as are water and salt for brine.

Soy sauce includes 1.0% lactic acid as well as trace levels of oxalic acid, tartaric acid, malic acid, and acetic acid.

The PH of Soy Sauce

The actual pH level of soy sauce varies depending on the brand and how it is made, but it is generally around 5. The pH scale ranges from 0 to 14, with anything less than 7 being acidic.

If you’re not sure where the specific brand you’re using falls, you can simply test the acidity level of your favorite bottle at home using a pH strip.

How Long Does Soy Sauce Take to Ferment?

The fermentation process is crucial in the production of soy sauce. Traditionally, the fermentation process might take several months to many years before the product gets that particular umami (that rich, meaty, and savory flavor) that we identify with it.

The pH of soy sauce is determined by the duration of the fermenting process. The lower the pH value, the longer it ferments. This implies that brands that ferment for a longer period of time are more acidic.

External influences, as with many fermentation processes, influence the quality and flavor of soy sauce. These parameters include, but are not limited to, the temperature and moisture levels within the facility where it ferments, as well as the pH of the container in which the fermentation occurs.

Because of advances in industrial technology, the maturing process may now be hastened by artificially simulating these elements.

Is Cooked Soy Sauce Acidic?

True, the acidity of soy sauce decreases greatly when boiled. If you want to decrease it even more, add baking soda onto your dish while you cook.

Baking soda is alkaline, which means it has a higher pH and hence reduces the acidity of the food. But don’t go too far; you may add up to a teaspoon of baking soda per serving to reduce the acidity of your food without affecting its flavor.

It is important to note that this will only work if the baking soda is introduced gently while the meal is cooking. The acidity will not alter if you add it towards the end.

Are All Soy Sauces Equally Acidic?

Even while all soy sauces are acidic, with a pH level less than 7, they are not necessarily equally acidic. Some aren’t even that bitter. The Japanese variant, for example, is significantly sweeter than the traditional Chinese type because it includes more wheat.

Health Effects of Eating Soy Sauce

You can eat as much soy sauce as you like unless you have a dietary limitation that precludes you from doing so. If you are allergic to soy or processed soy, you should avoid eating soy sauce. If you suffer from persistent acid reflux, frequent drinking may aggravate your symptoms.

Because soy sauce is highly acidic, ingesting it may increase your pain if you already have acid reflux symptoms. Gastroesophageal reflux disease (GERD) occurs when stomach acid makes its way to the tube that connects your stomach and mouth.

This is known as acid reflux, and it may cause irritation to your throat and esophagus, resulting in heartburn. Those suffering with GERD or acid reflux should avoid soy sauce and soy-based meals, especially if they are having symptoms.

Is Soy Sauce Bad for Acid Reflux (GERD)?

The answer is neither yes nor no. If you are suffering symptoms, it is best to avoid it so that it does not worsen your situation more.

It may not irritate you depending on how your stomach feels on any given day, but you must establish your own limit when it comes to soy sauce use.

Consult a healthcare practitioner if you are uncertain about ingesting soy sauce.

Alternatives to Soy Sauce

Tamari, Worchestershire sauce, and coconut aminos are a few soy sauce substitutes. Tamari and coconut aminos are pH neutral and excellent alkaline alternatives, but Worchestershire sauce has a pH of 3.84, making it excessively acidic.

All three choices are vegan and gluten-free, making them excellent substitutes for soy sauce if you want to reduce your intake. If you wish to replace it due of its acidity, you should avoid Worchestershire sauce.

Check out our page on soy sauce substitutes to discover about additional soy sauce alternatives.

FAQ

Is Soy Sauce Gluten-Free?

Because wheat is one of the key components in soy sauce, most brands are not gluten-free. There are, however, gluten-free soy sauce brands available. Coconut Secret, a gluten-free soy sauce replacement derived from coconut tree sap and sea salt, is another option.

Which Soy Sauce Is the Best?

It all depends on the food. There are several brands available that pair nicely with various types of cuisine. Will you prepare Chinese or Japanese cuisine? Do you need a low-sodium or gluten-free dish?

If you’re making Chinese cuisine, for example, you may want to use a Chinese type with molasses and sugar for a sweeter flavor. Japanese products, on the other hand, are often more salty and acidic due to the use of additives such as mirin, which is rice vinegar.

The period of fermentation is a component that influences the quality of a brand. Because most brands of soy sauce on the market are fermented for just a few months, their taste profile differs greatly from that of companies that ferment their product for a longer length of time.

Because they ferment for four years, some soy sauces are regarded delicacies. This gives the finished product a mellower and sweeter flavor that pairs nicely with sushi and grilled fish or pork. In fact, these aged soy sauces pair well (surprise) with vanilla ice cream.