I am anaphylactic when it comes to soy anything, and for some odd reason, I happen to like breathing, so I don't go near anything soy.
I also cannot tolerate any grains, so most of the soy sauce recipes I've encountered which mention using other beans are a problem because they typically contain wheat or rice or other starches.
I've run across at least one recipe for making an "Asian Sauce" with black beans, but the recipe obviously assumes you know what you're doing (steps are not at all clear to me, though I do yogurt and fermented veggies regularly).
The recipe I found clearly calls for wild fermentation, and I admit to being a little nervous about that because I live in the mold and mildew capitol of the southern US, and ghu alone knows what I might get.
It's obvious that making unsoy sauce is going to be a good 6-9 month project, if not longer, but I hate to go to all that work and then muck it up with the wrong kind of culture.
Can anyone point me to a detailed recipe, and/or suggest a suitable culture to add? The legumes I tolerate are white navy pea beans, lentils, lima beans, split peas (although I really don't like split peas) and black beans.
Thanks in advance.