Among six types of mustard, a jar of mystery jam and countless other condiments, you’re trying to shove a Costco-size bottle of soy sauce into your refrigerator door. Does soy sauce actually need to be refrigerated, though? Suddenly you’re not so sure (and it’s not just because your fridge is too full). Friend, you’re in luck, but allow us to explain.
Does soy sauce need to be refrigerated?
The short answer? Nope, soy sauce doesn’t need to be refrigerated…most of the time.
One of the cool things about fermented foods like fish sauce and miso is that they can technically be left out at room temperature for some time without spoiling. Those microorganisms hanging out in the food don’t just give it flavor; they actually help preserve it, too.
Soy sauce is made from a fermented paste of soybeans, roasted grains, brine (aka saltwater) and a mold called kōji. The process takes months, and the salty brown liquid actually brews for extended periods at room temperature. So no, it doesn’t need to go in your fridge. It won’t go bad at room temp (think about the packets that you get with your Chinese takeout—they’re not usually cold). It might lose some flavor but it won’t spoil, with a few caveats.
An unopened bottle of soy sauce can last as long as two or three years (basically forever), and you can safely leave an opened bottle out of the refrigerator for up to one year. But if a bottle lasts longer than that in your household, you should probably make room among your other refrigerated condiments to preserve that soy sauce’s savory, tasty flavor.
How should I store soy sauce at room temperature?
Just like olive oil and coffee beans, soy sauce should be stored away from heat and direct sunlight. A cool, dark cabinet is a better nesting choice than beside your stovetop or on the window sill because light and heat will degrade its quality much faster. And if for some reason you went all out with a gallon jug of the stuff, we suggest decanting it into a smaller bottle and storing the rest in the fridge (you know, if it will fit in there).
Are there other condiments that I can take out of the fridge?
You bet. Hot sauce, another fermented condiment, can stay in the pantry (and that includes sriracha). Same goes for honey, which will actually crystallize at cold temperatures. And although peanut butter and olive oil will both last longer in the fridge, they can technically hang at room temperature just fine. What’s that? You need to go organize your refrigerator? Fine, we get it.
Senior Food Editor
Katherine Gillenis PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...
Greetings, enthusiasts of culinary wisdom! I am an aficionado of gastronomy, a connoisseur well-versed in the art of preserving and savoring flavors. Allow me to elucidate the intricacies of soy sauce storage, drawing upon my firsthand expertise and extensive knowledge in the realm of fermented foods and condiments.
The article you've perused touches upon the age-old question: Does soy sauce need to be refrigerated? The resounding answer is a confident "no," but let's delve into the nuances. Soy sauce, that umami-rich elixir, undergoes a meticulous fermentation process involving soybeans, roasted grains, brine, and the venerable mold known as kōji. This alchemical process takes months, with the resulting salty brown liquid developing its character at room temperature.
Contrary to the spatial constraints of your refrigerator, soy sauce can comfortably abide outside its chilly confines. The microorganisms present in the fermented concoction not only contribute to its distinctive flavor but also act as custodians of preservation. Picture those unrefrigerated soy sauce packets accompanying your Chinese takeout—they may lose some flavor over time but remain untainted by spoilage.
An unopened bottle of soy sauce boasts an impressive shelf life of two to three years, akin to eternity in the world of condiments. Even an opened bottle can linger outside the refrigerator for up to a year without succumbing to decay. However, should the soy sauce outlast this generous timeframe in your culinary haven, it's prudent to allocate a space within the fridge to maintain its savory allure.
For optimal storage at room temperature, treat soy sauce akin to fine olive oil and coffee beans—shield it from heat and direct sunlight. A cool, dark cabinet proves superior to the proximity of stovetops or window sills, as light and heat hasten the degradation of its quality.
Now, extending beyond the soy sauce realm, are there other condiments worthy of emancipation from the refrigerator's cool embrace? Absolutely. Hot sauce, a fellow denizen of fermentation, can revel in pantry residency, including the fiery darling, sriracha. Honey, bestowed with the tendency to crystallize at cold temperatures, also prefers the warmth of the pantry. While peanut butter and olive oil may endure longer in the fridge, they too can gracefully exist at room temperature.
In conclusion, my fellow culinary aficionados, as you embark on the quest to organize your refrigerator, ponder upon the wisdom shared here. May your condiments thrive, your flavors endure, and your culinary adventures be ever flavorful!
