Weisse Sojasauce salzarm (Shiro Shoyu) Kimchi typically about 24 to 48

typically about 24 to 48 hours

2 g Carbohydrates 42

It is an important ingredient in traditional Japanese fermentation processes

Its taste is sweet and sour

1x Murray River Salt

Weisse Sojasauce salzarm (Shiro Shoyu) Kimchi typically about 24 to 481. 8 l Lighter taste as "normal" soy sauce Rare variety of soy sauce Reduced salinity In a wooden barrel brewed Made by one Traditional company, specializing in white soy sauce What is white soy sauce? White soy sauce (Shiro Shoyu) becomes mainly made from wheat and produced only a few soybeans. That gives her one very light color and one lighter taste compared to classic soy sauces. "Shiro" stands for light, "Shoyu" for soy sauce. It is therefore