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

Warm over low heat for 5 minutes

Let it cool at room temperature

Add the Activator in your Safaro
Activator Asian
Add three spoons of water and mix well

Put the ingredients in your Safaro

Close your Safaro

Let ferment

Perfect for vegetables seasoning or to marinate meat and fish