Hey there,
I recently started working with a small tofu company in Germany and apart from making the tofu, we make a number of different marinades for them. I’m looking to streamline the process and have a question: If I mix soy sauce with various dried herbs and spices, is there any reason that mixture would be less shelf stable? If so how long would it be good? All fresh ingredients like garlic and chili etc. would only be added once we’re ready to use the marinade.
Thank you so much to anyone who takes the time to chime in!
Cheers!
Ryan
