Special thanks to Raman Prasad for sharing this recipe from "Recipes for the Specific Carbohydrate Diet." Fair Winds Press, 2008
You can use this replacement for traditional soy sauce in a variety of Asian recipes. It is sweeter and lighter, but still has a nice punch.
Ingredients
2 tbsp / 28.12 ml red wine vinegar
2 tbsp / 37.5 g honey
1/8 tsp minced ginger
1/8 tsp ground black pepper
1 cloves garlic - finely pounded
1 1/3 cup / 330.47 ml water
1/2 tsp salt
Directions
Combine all the ingredients in a small stove top pan and cook over medium heat for 15 to 20 minutes, until reduced to 1/2 to 2/3 cup (120 to 155 ml).
Bottle and store in the refrigerator for up to 2 weeks.
Yields 1/2 to 2/3 cup (120 to 155 ml)