worcestershire sauce
"From the book by Karen Solomon " Can it, Bottle it, Smoke it" Preparation time does not include 2 weeks of resting time."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (839.8 g)
- Calories 1154.3
- Total Fat - 21.4 g
- Saturated Fat - 6.5 g
- Cholesterol - 441.1 mg
- Sodium - 8448.8 mg
- Total Carbohydrate - 147 g
- Dietary Fiber - 9.8 g
- Sugars - 100.3 g
- Protein - 95.8 g
- Calcium - 217.8 mg
- Iron - 12.9 mg
- Vitamin C - 27 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put the tamarind in a medium bowl, add 2/3 cup of warm water, and let sit for 10 minutes.
Step 2
Using your bare hands, squish the paste and water together into a liquid slurry.
Step 3
Remove and discard all seeds and pods.
Step 4
In a large, clean, odorless jar with a tight lid, combine the tamarind slurry with all the remaining ingredients, plus 1/4 cup of water, and stir or shake to blend. Wrap the jar in brown paper or enclose in a brown paper bag and store in a cool, dark place for 2 weeks to allow the flavors to develop.
Step 5
Shake the contents of the jar every few days.
Step 6
After 2 weeks, strain the contents of the jar through a fine-mesh sieve set over a bowl, pressing hard on the solids to harvest as much liquid as you can. Discard the solids.
Step 7
Using a funnel, pour the Worcestershire sauce into a pour-top or shaker-top bottle. Label and date the jar. Note that the liquid will settle and become more cloudy on the bottom; this is just the natural characteristic of the brew.
Tips
No special items needed.
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