Fermented Soy Sauce

[Guest guest]

Well this is really weird; I've sent this post 3 times from my outlook and

it hasn't gone through, I'm trying it again directly from the website.

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Nama Soya is a raw (unpasteurized) soy sauce but it's spendy. I found

mine in a small co-op in Seattle. This has a smoother taste and less

sodium than the Braggs liquid aminos.

Braggs liquid aminos is also used by a lot of raw foodists but I've read

that it's not truly raw, that it heat processed someone. It does not

specify " unpasteurized " but like I said, a lot of raw foodists list it in their

recipes. This is also a soy sauce and costs about half as much as

Nama Soya. I think it's easier to find, I've seen it at small natural food

stores as well as the big supplement store here. They also carry " raw "

vinegar. I'm in Seattle so maybe it's easier to find here but check in

stores like that.

Lorri

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From:

[mailto: ] On Behalf Of Sparrow R

Sent: Friday, December 26, 2008 2:44 PM

Subject: Re: Re: Fresh Life Sprouter

On 12/26/08, Melody Lubart <eliz7212@...> wrote:

>

> Oh my goodness, I never heard of pasteurized soy sauce. Thanks so

much.

Most bottled foods in the grocery store are pasteurized, not just the

milk. Apple juices, for example, are all pasteurized. All the juices -

orange, pineapple, etc. are pasteurized, not fresh. By law, they are

allowed to put the word " fresh " on the label because it doesn't mean

anything in FDA regulations, but if it's pasteurized, it's not truly

fresh.

I don't know how that would effect using soy sauce to pickle

something, though. The vinegars are all pasteurized (unless you buy

raw apple cider vinegar but you usually have to go online to get that)

but you can still make pickles at home with them. But I don't think

pickles are actually fermented food, are they? They're just, well,

pickled food, right?

Sparrow