A squirt of fresh lemon juice acts much like salt to bring out the flavors of whatever food you want to enhance. Soy sauce (and fish sauce, too) have a whole lot of sodium in them. I'm guessing it's sodium you want to avoid?
There's nothing wrong with Potassium Chloride salt substitutes.
If the chemical sounding name scares you, you might also consider eliminating Dihydrogen Monoxide from your diet.
Soy sauce has a great deal of salt in it, so instead of using it to reduce the salt in a dish, you are actually adding both salt and the flavor of fermented soy. If reducing the salt in a dish is your goal, soy sauce is not the way to do it.
Depending on what you are using it in, a little lemon zest will add a salt-like spark to a dish. Nothing, however, replaces salt's natural ability to enhance flavors in that special way.
Fish sauce is awesome, although it obviously has a ton of fishy flavor. We love it, but if you're vegetarian or vegan it's probably not what you're looking for. Liquid aminos (Bragg's) is another good option for a liquid salt-replacer. However, you can also add salt via cheese, cured fish (anchovies, sardines, salt herring), shrimp paste, or even miso.
6 Comments
If the chemical sounding name scares you, you might also consider eliminating Dihydrogen Monoxide from your diet.
Depending on what you are using it in, a little lemon zest will add a salt-like spark to a dish. Nothing, however, replaces salt's natural ability to enhance flavors in that special way.