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Soy Glaze Recipe & Storage

loves2cook82 | May 14, 202112:22 PM     2

Hello, I have a pork & rice noodle recipe I love and make frequently that calls for soy glaze. Rather than a store-bought version, I've been making my own.

There's a variety of recipes out there (and I'm open to others if you have a recommendation!) but this is the version I went with the last few times: https://www.seriouseats.com/sweet-soy...
I've been keeping it in the fridge for up to two weeks but haven't kept it beyond that because of the ginger and garlic (I leave out the scallions). After 3 uses and two weeks, I usually still have some leftover that I've had to discard.

If I left out the ginger and garlic, could I safely refrigerate this longer than two weeks? Or is it even okay beyond two weeks as-is? I know ginger and garlic can't be stored in oil for this amount of time because of the risk of botulism, so I've been playing it safe but am not sure whether that same risk exists with soy sauce and the other ingredients in this glaze.

Alternatively, is there a way to freeze it for use beyond two weeks? I tried to freeze it last time in the 2 TBSP portions I need, but it wouldn't freeze - I'm assuming because of the high salt content.

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