Soy Sauce Replacement -Low Sodium

I got this recipe from The No-Salt, Lowest-Sodium Cookbook. I missed Chinese food so much I decided to make a batch. Don't expect it to taste exactly like commercial soy sauce brands - it doesn't - but it's a decent substitute for the real thing at 1.711 mg per tablespoon as opposed to La Choy's "lite" brand at a whopping 560 mg. per tablespoon. Shrimp Fried Rice - here we come! (I guessed the amount of servings - who knows?)

• Ready In: 5 mins
• Serves: 24

Ingredients

• 3⁄4 cup  of garlic vinegar (*see note)
• 3  tablespoons dark molasses
• 3  teaspoons onion powder

Directions

1. Combine all the ingredients and pour the mixture into a glass jar. Refrigerate and use as needed.
2. It lasts about a month in the fridge.
3. Warm and shake well before using.
4. *Note:
5. You can make your own garlic vinegar. Slightly heat the vinegar; pour over peeled and sliced garlic, (you choose the amount - I used 5 good-sized cloves)let stand overnight, strain and discard the garlic and combine with remaining ingredients.