This easy-to-make substitute can be used as you would real soy sauce. It contains no wheat, soy or corn and is much lower in sodium that Soy Sauce or Tamari.

Makes: 1 cup

Ingredients

1 ½ cup water

4 Tbsp stock powder (SaltSkip beef)

2 Tbsp balsamic vinegar

2 Tsp cider vinegar

1 Tbsp plus 1 tsp molasses

Pinch white pepper

Pinch garlic powder

¼ Tsp ground ginger

½ Tsp Parisian essence for colour (optional)

Salt to taste (optional) 1¼ Tsp (Saxa lower sodium seas salt)

Instructions

Place all ingredients, except salt and Parisian, in a small pot.

Bring mixture to a gentle simmer (small bubbles should just break on the surface), and simmer until reduced to about 1 cup.

Season with salt, if desired, or leave as a low-salt condiment.

Add the Parisian essence to get the rich dark soy sauce colour.

Storage

Pour into a tight-sealing jar and refrigerate up to 30 days.

Notes

Sodium

Reduced to 300ml total volume including 7g of Saxa Salt – sodium is approx. 875mg/100g
Reduced to 300ml total volume including 3.5g of Saxa Salt – sodium is approx. 675mg/100g
Reduced to 300ml total volume including 0g of Saxa Salt – sodium is approx. 477mg/100g

Sodium content of soy sauce approx 6000mg/100g
Salt reduced soy sauce/Tamari 3600-4000mg/100g