I thought it would be a good thing to talk about since until only the last few weeks did I actually become aware of how to cook with them. Even then I went ahead and did a little research into what they are since all I knew is that they are a replacement for soy sauce in a number of recipes.
What I found is that Bragg Liquid Aminos is a raw, fermented soy-based sauce. While the sources I looked at would not break down exactly how they are made, it is basically thought to be a chemical process in which the proteins in the soy are broken down with an acid and then nutralized (likely with baking soda.)
In practical use, Bragg Liquid Aminos is a very deep, salty sauce. First and foremost, Bragg Liquid Amino acids taste like heavily concentrated soy sauce. It is also slightly bitter and I think has an almost alkaline aftertaste. Still, the sauce brings a lot of flavor to the party and is useful in a number of dishes. It still hasn’t unseated tamari (low sodium, right Sue?) as my weapon of choice when it comes to making most Asian foods, but there are times when I will use it, especially when that is what the recipe calls for.