6 T water
6 T brown rice syrup or yakon syrup
1/4 C nama shoyu
2 T apple cider vinegar
1 t barley malt syrup
1 t ginger, ground
1/4 t garlic powder
1/8 t cayenne pepper
pinch cloves, ground
pinch onion powder

In a blender, combine all ingredients and process until powders are dissolved and mixture is smooth. Refrigerate in a glass jar.

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