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All the other information presented here is correct and the main problem is liquor licenses. I use the salted variety often out of convenience and price, but it is a lower quality and well, heavily salted. Typically, if I'm using the wine, I'll just reduce salt elsewhere. If you can't find an unsalted variety and really want something that works well, as an ...


Unless you use everything that can be a salt source (soy sauces, fermented whatever pastes, black beans and sauces, chili-garlic-sauces, stocks, pickled chilies and vegetables...) in a chinese style dish by the exact brands and amounts the recipe writer used, you will have to manage the salt (and acid/sugar) balance yourself anyway. If you need to replicate ...


Saw a bit of diameter off the cork with a bread knife and happily plug it back in (it may not seal it completely but it'll do overnight)

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