Perfect for adding a savory kick to your dishes, this plant-based Worcestershire sauce is a versatile addition to any kitchen. Whether you're whipping up a quick stir-fry, marinating your favorite veggies, or just looking for that extra zing in your soups, this sauce is your go-to companion.
Ingredients
1 cup chopped mushrooms (such as shiitake or portobello for umami flavor)2 cups water
2 tablespoons sea salt
1/2 cup apple cider vinegar
2 tablespoons soy sauce or tamari
1 tablespoon brown sugar or molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
A small piece of kombu seaweed (about 2 inches)
A few black peppercorns
Instructions
Fermentation
Prepare Mushrooms for FermentationClean and chop the mushrooms into small pieces.
In a clean jar, combine the chopped mushrooms with 2 cups of water and 2 tablespoons of sea salt.
Seal the jar with a lid and shake it gently to mix the contents.
Leave the jar at room temperature for about 5-7 days for the mushrooms to ferment. You'll notice bubbles and a tangy smell developing.
Monitor the Fermentation
Each day, open the jar to release any built-up gas.
After 5-7 days, the mushrooms should have a pronounced fermented smell.
Making the Worcestershire Sauce
Strain the fermented mushroom liquid into a saucepan, discarding the solids.Add apple cider vinegar, soy sauce, brown sugar (or molasses), ground ginger, ground mustard, onion powder, garlic powder, kombu seaweed, and black peppercorns to the liquid.
Bring the mixture to a simmer over medium heat and cook for about 10 minutes.
Remove from heat and let it cool. Remove the kombu seaweed.
Final Touches and Storage
Strain the sauce through a fine mesh sieve to remove the peppercorns and any remaining solids.Transfer the sauce to a clean bottle or jar.
Store it in the refrigerator. It will keep for up to a month.
