Nigari - 8oz of Liquid Nigari Tofu Coagulant - All Natural - Made in Canada - Magnesium Chloride Brine/Bittern for Making Better Tasting and Healthier Tofu

Description

It's long been known that liquid nigari makes the best tofu, with a refined texture and more balanced flavor profile compared to using crystals/flakes, gypsum or other alternatives. Unlike nigari crystals, which are made through a chemical process, our liquid nigari is a completely natural and sustainable product created as a consequence of harvesting gourmet sea salt at our saltworks in beautiful British Columbia, Canada. Our seawater is drawn from pristine shores, micro-filtered and boiled at high temperatures to ensure the highest purity. Made in small batches, it receives the same love and attention given to our award-winning salts. A little goes a long way due to its high concentration, with one bottle containing enough coagulant for approximately 100L of soy milk (depending on recipe). Our culinary team has created a tofu recipe using liquid nigari available on our website www.CanadianSeaSalt.com where you can also learn how liquid nigari can be used to coagulate delicious ricotta, paneer and other fresh cheeses. Just a drop improves the flavour and texture of your home ferments including sauerkraut, kimchi and even sourdough bread!

Features

• The 'True North' of tofu coagulants - It's well known that liquid nigari (magnesium chloride brine) makes tofu with superior flavor and texture. It's the reason why, in Japan, tofu made with nigari is priced at a significant premium to tofu made with other coagulants. Nigari tofu is also healthier because it adds magnesium, an essential mineral for the body that most people are lacking.
• Made with love in Canada - Our nigari is crafted in small batches on beautiful Vancouver Island, Canada. It's 100% sustainable because it's a natural consequence of the harvesting of our award-winning gourmet flake sea salt (also available on Amazon and as a cost-saving bundle with the nigari).
• 100% natural - Unlike nigari crystals or gypsum coagulants that are made using chemicals, our liquid nigari is produced naturally, with a seven-step filtration process ensuring we start with the purest seawater possible before boiling at high temperatures.
• Bang for your buck - Highly concentrated, each bottle contains enough coagulant for approximately 25 gallons of soy milk (depending on recipe).
• It's not just about tofu - There are plenty of other culinary uses for nigari. Use it instead of lemon to coagulate soft cheeses like ricotta and paneer, and for enhacing the fermentation of sauerkraut, kimchi or sourdough bread.