Can you substitute white vinegar for balsamic when making soy sauce?

You can't directly substitute white vinegar for balsamic vinegar when making soy sauce. Here's why:

* Flavor Profile: Balsamic vinegar has a rich, sweet, and slightly tangy flavor profile. White vinegar, on the other hand, is much more acidic and lacks the sweetness that balsamic offers. This difference in flavor would result in a drastically different soy sauce.

* Fermentation: Balsamic vinegar is aged and fermented over a long period, giving it a complex flavor that white vinegar lacks. The fermentation process also contributes to its color and consistency.

What to use instead:

* Rice Vinegar: This is a popular choice for making soy sauce because it has a mild, slightly sweet taste that complements the soy sauce's umami.

* Apple Cider Vinegar: This vinegar has a slightly sweet and tangy flavor that can be used to create a less acidic soy sauce.

* Sherry Vinegar: This vinegar adds a slightly nutty and complex flavor to soy sauce.

Remember: Even if you choose to substitute white vinegar, you will likely need to adjust the recipe's other ingredients (like sugar and salt) to compensate for the difference in acidity and flavor.

It's always best to stick with the recommended ingredient in a recipe unless you have a specific reason to substitute it. If you're looking for a unique soy sauce flavor, you might want to experiment with different types of vinegar and see what works best for you.