Non-alcoholic alternative to wines in cooking, that have a similar effect on glutamates?
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I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking.
But I'm looking for a non-alcoholic alternative to wines. That is, not just dealcoholised but things that have never been alcoholic.
What alternatives exist that have a similar function when trying to enhance savoury flavours?
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Works for me
The following users marked this post as Works for me:
| User | Comment | Date |
|---|---|---|
| pureferret | (no comment) | Nov 12, 2023 at 11:17 |
If other fermented products are acceptable to you:
- soy sauce, especially tamari
- Worcestershire sauce
- fish sauce (nam pla, teuk trey)
- kombucha
- lacto-fermented ketchup
- non-tomato ketchups
- cheese, especially Parmagiano and Roquefort
Non-fermented foods high in glutamates include pure MSG, bonito, anchovies, tomatoes, most mushrooms, grape juice, and walnuts.
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