I tagged this for cooking for a parent with congestive heart failure, for whom sodium must be kept to a minimum. The recipe came from Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". I broke into gales of laughter at Whole Foods when I read the label for a commercial "low sodium" soy sauce: 400 mg sodium! Rather than give up on soy sauce completely, I would use this recipe, as I have had good luck with other recipes by Gazzaniga. Suggested brands of molasses and onion powder are low in salt. Mastercook says 29 mg sodium in entire recipe!
- MAKE GARLIC VINEGAR NIGHT BEFORE.
- Heat vinegar slightly.
- Pour over peeled and sliced garlic cloves to taste.
- Let stand overnight, strain and discard garlic.
- MIX INGREDIENTS.
- In a glass jar, combine 3/4 cup garlic vinegar with molasses and onion powder.
- Refrigerate and use as needed.
- Warm and shake well before using.
- Lasts about 1 month refrigerated.