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Ultra Low Sodium soy sauce, or making my own.

Even the “low sodium” varieties of soy sauce that I have found are still too high in sodium for me (300 mg/tsp).

Does anyone know of a commercial brand that would be lower? Less than 100 mg/tsp would be great.

Failing that, does anyone have a recipe to make your own soy sauce? I have a no-sodium salt substitute that I use in place of salt in recipes, so if the recipe calls for salt, that’s OK.

Thanks

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  1. What about Bragg's???

    http://www.bragg.com/products/liquida...

    I use it all the time, it tastes great and it's non GMO, and really pretty healthy.

    3 Replies
    1. re: CookieGal

      Braggs is not low-sodium either, it is only non-fermented: 1 tbl = 660 mg, 1/2 tsp=110 mg
      Kikkoman Low Sodium: 1 tbl = 575 mg, 1/2 tsp = 96 mg
      Yamasa Less Sodium: 1 tbl = 520 mg, 1/2 tsp = 87 mg

      1. re: CookieGal

        I just clicked on your link and it's been removed.

        1. re: CookieGal

          China Soy available at healthyheartmarket.com has 145mg of sodium per Tablespoon of soy sauce. It is the lowest commercially available I have found. And, my family thinks it tastes great.

        2. Unfortunately (a) "mak[ing] your own" is not as simple as a recipe, it's a fairly big deal fermentation process. (b) I don't know for sure, but I doubt potassium chloride will get you anywhere in a fermented product - except maybe a vat full of rotten, not fermenting - soybeans. For that matter, I think what they do is actually remove sodium from the low sodium soy sauce post-fermentation, not simply use less to begin with, like they do to make de-alcoholized wine.

          The Bragg's aminos sounds like an option - if you can't get by with less or diluted soy sauce - or maybe look around on a health food store's shelves in the vicinty of the soy sauce for similar products.

          1. Salt is as vital to soy sauce as it is to cured meat and salt cod.

            1. There is an extremely low sodium product called Shirakiku Saltless Shoyu with only 10 mg of Na per Tbsp. I haven't tried it myself, but according to reviews on the Web it tastes awful.

              If you want something with decent taste try Yamasa Less Salt Soy Sauce (510 mg per Tbsp) or Kimlan Lower Sodium Soy Sauce (506 mg/Tbsp).

              Making your own soy sauce is a rather involved process
              <http://forums.egullet.org/index.php?s...>
              and I don't think you could safety reduce the salt content.

              1. I skip soy sauce entirely and use a blend of different sauces and spices. I use rice vinegar (unseasoned!), molasses, sesame oil and fresh ginger. Sometimes I add a touch of one or more of the following: balsamic vinegar, lemon juice, ground ginger, pepper, peanut butter (unsalted), minced fresh garlic, orange flower water. It isn't the same but it is darn good and satisfies. Oh, and sometimes chopped chives or scallions or even minced onion.

                4 Replies
                1. re: MinkeyMonkey

                  When you make your not-soy sauce, how long does it keep? Do you know if it could be canned for a longer shelf life?

                      1. re: bobjfs

                        Thanks, Bob. We only make enough for one meal and don't try saving it...I didn't have an answer to Whispah's question.