Cookbook:Fish Sauce (Vegan)

| Basic Foodstuffs | Vegan Substitutions

This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.

Ingredients

 * 1 ½ cup shredded dried seaweed
 * 4 cups water
 * 3 very large cloves garlic, crushed but not peeled
 * 1 ½ tbsp black peppercorns
 * ½ cup dark Chinese soy sauce
 * Extra boiling water as needed

Procedure

 * 1) Place the seaweed in a pot and add 4 cups of water.
 * 2) Bring to a boil, then turn down the heat to keep it bubbling along.
 * 3) Cook for 20 minutes.
 * 4) Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
 * 5) Bring back to a boil, then boil fairly high for at least ½ hour.
 * 6) At that point, begin to taste (just a little, though—it's strong).
 * 7) When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
 * 8) Strain through fine mesh or a coffee filter and allow to cool.