worcestershire sauce

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.