Do You Have To Refrigerate Soy Sauce? - Tasting Table

The simple answer is no. Refrigerating your soy sauce is really a matter of preference.

One of the cool things about fermented foods like fish sauce is that they can be left at room temperature for some time without spoiling, per PureWow.

How does it work? Fermented foods are placed in an oxygen-free, salty environment, explains Revolution Fermentation, which encourages the growth of lactic-acid-creating bacteria. Lactic acid prevents harmful microorganisms from forming and also gives fermented foods like soy sauce their uniquely tangy taste.

At room temperature, unopened soy sauce has an indefinite shelf life, per Kitchen Sanity. Opened soy sauce, it says, lasts for 2-3 years in the refrigerator. In other words, take your time finding the perfect recipe for it.

For the freshest tasting sauce, Kikkoman recommends using your soy sauce within one month of opening. Although refrigeration isn't necessary, the sauce's flavor and quality will remain at their peak for a longer period, it explains.

Your soy sauce should last unchilled for a long time, but just in case, give it a good inspection if it's been a while since you last used it. The best way to check for spoilage is to take a whiff, according to Still Tasty. If the soy sauce develops an odd odor, it should be thrown out. To more thoroughly check for any impurities or signs of mold, Can It Go Bad suggests pouring the soy sauce into a clear glass for a close-up look.

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Do You Have To Refrigerate Soy Sauce? - Tasting Table
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