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Use this simple vegan fish sauce as you would traditionally to enhance the flavors of any dish. This recipe gets its fishiness from kombu, umami from shiitake mushrooms, and has a little bit of sweet, sour, and savory to balance everything out.

Ingredients

 3 cups water
 1 (4" x 8") sheet of kombu/sugar kelp Approximately 1/2oz/14-15gr
 ½ tbsp sea salt
 ¼ cup soy sauce, tamari or liquid aminos
 2 tbsp molasses I used blackstrap molasses, but regular will also work.
 1 tbsp apple cider vinegar
 1 tbsp lime juice About 1/2 of a fresh lime, squeezed
 3 large cloves of garlic, sliced thin

Directions

1

Add all of the ingredients to a pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the mixture has been reduced by half.

2

Remove from heat and allow to cool completely to room temperature, then strain through a fine-meshed sieve into a sealable container. Store sealed in the refrigerator for up to a month, or in a freezer-safe container for up to three months.

TIP: You can use an ice cube tray to freeze in small portions. Once frozen, transfer to a sealable freezer-safe container.

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Ingredients

 3 cups water
 1 (4" x 8") sheet of kombu/sugar kelp Approximately 1/2oz/14-15gr
 ½ tbsp sea salt
 ¼ cup soy sauce, tamari or liquid aminos
 2 tbsp molasses I used blackstrap molasses, but regular will also work.
 1 tbsp apple cider vinegar
 1 tbsp lime juice About 1/2 of a fresh lime, squeezed
 3 large cloves of garlic, sliced thin

Directions

1

Add all of the ingredients to a pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the mixture has been reduced by half.

2

Remove from heat and allow to cool completely to room temperature, then strain through a fine-meshed sieve into a sealable container. Store sealed in the refrigerator for up to a month, or in a freezer-safe container for up to three months.

TIP: You can use an ice cube tray to freeze in small portions. Once frozen, transfer to a sealable freezer-safe container.

Vegan Fish Sauce