Kecap manis - Umami Sauce

easy Long 7 days 1 year Relax After fermentation fill in the Olly, mix with one spoon of sugar and add 8 spoons of oil. Close the lid and store at room temperature. Traditional Indonesia vegetarian, vegan, paleo, lactose-free, sulfite-free

350 gramm

Soy Sauce

200 gramm

Water

50 gramm

Sugar

3 cloves

garlic chopped

1 teaspoon (3-5g)

star anise (Illicium verum) ground

1 teaspoon (3-5g)

clove (Syzygium aromaticum) ground

1 teaspoon (3-5g)

Agar agar

2 teaspoon (3-5g)

ginger (Zingiber officinale) grated

1 teaspoon (3-5g)

Activator Asian

Step 1

Mix the ingredients
Ginger Root, garlic, clove (Syzygium aromaticum), star anise (Illicium verum), Sugar, Water, Soy Sauce, Agar agar

Step 2

Bring to boil

Step 3

Warm over low heat for 5 minutes

Step 4

Let it cool at room temperature

Step 5

Add the Activator in your Safaro
Activator Asian

Step 6

Add three spoons of water and mix well

Step 7

Put the ingredients in your Safaro

Step 8

Close your Safaro

Step 9

Let ferment

Perfect for vegetables seasoning or to marinate meat and fish