I found this great “woosh” recipe and modified it slightly to make it edible for more of my friends and loved ones.
The original recipe was not nearly as salty as I like my Worcestershire sauce, so I added salty briny probiotic juice from my fermented sauerkraut. Then I thought “hey, why not let this sit out for a couple days and do its ferment-y magic?”
The result is pretty damned good, though I don’t particularly like when dry spices separate and settle down to the bottom. This recipe is a wonderful and cost-effective solution to the “I need gluten free, soy free, vegan woosh and I don’t have a ton of money or time”.
AND if you follow these steps and add the raw cider vinegar and sauerkraut juice to the cooled mixture, all the wonderful enzymes stay alive and thriving!
Step 1 instructions:
Place all these ingredients in a small sauce pan and carefully bring to a simmer for about 1 minute. (Be careful not to scorch it. You are mostly trying to get all the spices warm, mingling and incorporated.)
2 Tbs coconut aminos (a gluten and soy free “soy sauce”)
2 Tbs water
1 Tbs brown sugar
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp pepper
2. Remove pan from heat and allow to cool.
Add ½ cup raw apple cider vinegar
And 2 Tbs brine from a fermented food (e.g. sauerkraut, fermented okra, etc.)
3.Blend all ingredients together until fully incorporated.
You CAN use the sauce immediately,
OR you can transfer to a glass container and store it in the fridge (will need to be shaken before use)
OR you can transfer it to a glass container, and allow it to ferment on the counter for 2-3 days before transferring it to the fridge.
Recipe makes about 3/4 cups woosh. Here are some estimates: