Soy-Less Sodium Sauce
- CKD non-dialysis
- 3/4 cup vinegar
- 2 garlic cloves
- 3 tablespoons dark molasses
- 1 tablespoon onion powder
- Heat vinegar until hot but not boiling.
- Peel and slice garlic cloves and add to hot vinegar.
- Cover and let stand overnight in the refrigerator.
- Strain and discard garlic.
- In a glass jar, combine garlic vinegar with molasses and onion powder.
- Refrigerate and use as needed.
- Warm and shake well before using.
- Lasts about 1 month refrigerated.
Nutrients per serving
- Calories 14
- Protein 0 g
- Carbohydrates 3 g
- Fat 0 g
- Cholesterol 0 mg
- Sodium 2 mg
- Potassium 80 mg
- Phosphorus 5 mg
- Calcium 16 mg
- Fiber 0 g
Renal and renal diabetic food choices
- 1/2 vegetable, medium potassium
- Soy-Less Sodium Sauce keeps for up to 1 month refrigerated.
- Erin prefers Spice Islands® onion powder. Avoid onion salt.
- Molasses varies in potassium content. The lowest is light molasses (180 mg per tablespoon); then dark molasses (210 mg/tablespoon); blackstrap molasses is very high in potassium (450 mg /tablespoon—not recommended.) Molasses is made from extracted and boiled sugarcane or beet sugar juice.
- Use vinegar of choice. Look for unseasoned rice vinegar as one option.