How To Make Worcestershire Sauce At Home - Maybe?? || Glen & Friends Cooking

How To Make Worcestershire Sauce At Home... Maybe?
This will be a long one, there will be regular check-ins for tastings and then redirection. But I could be working on this one for years.
P.s. Pretty sure the pronunciation police will be out in full force on this one!
Ingredients:
250 mL (1 cup) malt vinegar
250 mL (1 cup) white vinegar
125 mL (½ cup) blackstrap molasses
4 Tbsp fermented fish sauce
1 hot banana pepper chopped
1 onion chopped
4 cloves garlic, finely minced
3” freshly grated ginger
100g anchovies
125 mL (½ cup) tamarind paste
45 mL (3 Tbsp) yellow mustard seeds
45 mL (3 Tbsp) coarse salt
15 mL (1 Tbsp) whole black peppercorns
8 whole cloves
4 curry leaves
5 cardamom pods1 cinnamon stick


Mix together in a sauce pot.
Bring to a boil, lower the heat and simmer for 30 minutes.
Let cool , transfer to a jar and refrigerate for 4-??? weeks.

Strain to remove solids, and dilute with water as needed.

Info on Malt Vinegar... that isn't:
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