Soy Sauce Substitute

If you are looking for a substitute for soy sauce which can be stored for sometime, here is a concoction which can be used for a month, if stored in the refrigerator. Prepare garlic vinegar by adding 5 garlic cloves to ½ a quart of boiling white wine vinegar along with 1½ tablespoons of peppercorns and then let it stand for 3 weeks. After that, add a tablespoon of onion powder and ¼th of a teaspoon of ground ginger to 1¾th cups of strained garlic vinegar. Next, add about 5 tablespoons of blackstrap (a spirituous mixture of rum and molasses) into it and taste. You must take care to add the blackstrap or the vinegar in tandem with how sour or sweet you want it to be. This soy sauce alternative is actually the best choice for those who are on a low-sodium diet owing to blood pressure or cardiovascular issues and also makes way for the health benefits of blackstrap molasses which includes regularization of bowel movement, arthritic pain relief, and restoration of color to graying hair.

This mixture is very similar to the one given above, but is more suited for people who are hard-pressed for time or need to make a smaller batch quantity-wise. This too can be stored for 30 days and has a pretty low sodium content. However, to concoct this, you will need to start making it the evening before the day you need to use it. Begin by warming ¾th cup of vinegar and add 2 sliced cloves of garlic to it. Remove this mixture from the heat and let it stand covered for at least 10 hours (i.e., overnight). Next morning, run the solution through a sieve. Now add 3 tablespoons of dark molasses and 3 teaspoons worth of onion powder to this clear solution. Mix the ingredients with a ladle and then pour the entire thing into a glass jar. Place this in the fridge for all the flavors to commingle. Before you wish to use this, you will need to shake and heat the liquid a tad. Yield is approximately a cup.

You need to first commingle 1½ cups of water, 4 tablespoons of beef bouillon, 4 teaspoons of balsamic vinegar (or apple cider vinegar if you wish to do away with the sulfite content), 2 teaspoons of molasses (the dark variety), ¼th teaspoon of ground ginger, and a pinch each of garlic powder and white pepper in a sauce pan and let the concoction boil on medium-high heat until the quantity left behind is no more than one cup. The entire process should take you not more than 15 minutes. This recipe is a champion with people with acute soy allergies and is marked by its accentuated savory or umami flavor that is generally brought forth by glutamates.

This next soy sauce alternative can be consumed during the 8 holy days of Passover. It lasts for about 3 to 4 days and yields about ⅔rds of a cup. In about 2 tablespoons of beef stock, add a tablespoon each of red wine vinegar and brown sugar, ¼th cup boiling water, a teaspoon each of balsamic vinegar and cooking oil, ⅛th teaspoon garlic powder and some black pepper to taste. Let this solution stand for 60 minutes or so. This will allow all the different flavors of the ingredients to meld. And your soy sauce replacement is ready. But if you want a denser sauce, bring the liquid to a steady boil. Once you see that only 3 tablespoons of it is left behind, use it for your delectables

Another low on sodium soy sauce substitute can be stirred out by blending together 4 tablespoons of low sodium clear, seasoned beef broth, 1½ cups of simmering water, 4 tablespoons of cider vinegar, a tablespoon of dark molasses, a teaspoon of sesame oil, and a pinch of pepper and salt. You can put in about ¼th teaspoon of ground ginger if you want. Once all the ingredients form 2 cups worth of uniform liquid, store in well-sealed containers for as long as you want! This particular recipe can be made vegan-friendly by using 1½ cups of vegetable stock powder instead of the beef broth. For a denser sauce, boil the concoction till the quantity reduces to half (i.e., by one cup).

The following soy sauce alternative has the longest shelf life - 6 whole months! And it is super easy to make. Just dissolve 2 tablespoons of beef bouillon cubes (preferably the low-sodium variety) into a 1 cup of piping hot water. Once you get a solution with no lumps, add in ½ a teaspoon of either sesame or vegetable oil, a pinch each of freshly ground black pepper and mustard powder and a teaspoon of white vinegar. Refrigerate in a clean bottle. Shake the bottle well before you use it in a dish. Also, make sure that the sauce is not chilled when you employ it to flavor up a dish.

Another easy soy sauce substitute is commingling 8 tablespoons of Worcestershire sauce with 2 tablespoons of water and voila! You have now got a liquid potent enough to substitute for 1 cup of soy condiment.

For a quick sweet soy sauce substitute, you can just pour 90 ml of balsamic vinegar and approximately 240 ml of molasses in a vessel, and add sugar according to how sweet you want it to be. Then just whip them together to make a smooth sauce. This recipe will actually help you to reap balsamic vinegar health benefits of reduced cardiovascular problems and increased digestion.

Most commercially sold soy sauces contain gluten, a protein composite, which causes chronic digestive problems in some people. For such gluten-intolerant people, liquid aminos make for excellent soy sauce substitutes, as they use caramel for imbuing purposes which are essentially gluten-free and these aminos are also low in sodium content. In fact, my favorite among these aminos happens to be a coconut-based one. You can buy such easily available and comfortably priced liquid aminos from the market. However, if you are also allergic to coconuts, then try the following concoction for a gluten-free soy condiment alternative.

There are some people in this world who cannot live without their regular consumption of Chinese food. For them, making the following soya sauce substitute at home and storing it well will prove to be more economical. Moreover, this particular alternative can also be consumed by people with coconut allergies. To begin with, acquire some pure red wine vinegar. Take extra care to ensure that there is absolutely no malt present in the vinegar. Any malt presence will mean the existence of gluten in the mixture. Add about ¼th cup of this liquid and an equal amount of honey to a heating pan with 3 cupfuls of water in it. Next, add ¼th tsp. each of minced ginger, minced garlic, and coarsely ground black pepper. Finally, put in about 1 tsp. of salt. Use a spoon to mix the ingredients once and then put it on the gas for boiling. Boil the mixture for at least 15 - 20 minutes straight. Once it has reduced to a volume of no more than ½ cup, take the pot off the flame and allow the liquid to cool. Store this in a clean glass bottle with a fairly tight lid. If you do not want the bits of ginger and garlic to float in your sauce, strain it before pouring it in the bottle. Store it in the fridge for as long as you want.

There is also a very easy preparation which takes no more than 7 minutes to prepare and yields up to 1 cup of soy sauce substitute. Just mix 6 tablespoons of no-sodium gluten-free beef bouillon, ¾th cups of hot water, 3 tablespoons of red wine, 3 teaspoons of balsamic vinegar and sesame oil each, 6 teaspoons of molasses, and ¼th teaspoon of gluten-free garlic powder along with a sprinkle of ground black pepper. Now, just keep boiling this liquid until it reduces to only half of its original quantity. Store this thick liquid in a glass bottle and allow it to stand for four days before using it in a dish. If you are okay with it being thin, then just do not boil the mixture, but allow it to stand undisturbed for about 2 hours so that the individual aromas of each ingredient can mingle to create a combined super flavor and then use it immediately after. Besides its gluten-free nature, you will also get the sesame oil benefits through the minerals of zinc, calcium, and magnesium, as well as the antioxidants present in the prescribed oil dosage for this recipe.