Salty, non-soy condiments?

Pre-paleo, I used to eat a lot of soy sauce and fermented bean curd. These days I avoid soy and legumes in general, since I've had bad experiences with certain types of beans, like lima beans and black beans. I suspect that fermented stuff might actually be okay, but would rather not risk it.

But that being said, my salty condiments these days consist entirely of...salt. Himalayan pink salt, sea salt, kelp powder + sea salt, Hawaiian alaea salt, and so on. Now salt is great, don't get me wrong, but lately I've been craving a little more variety.

Cheese could work in some contexts, but it's not as versatile. Aside from that, I'm having trouble thinking of alternatives. Fish sauce, maybe? That seems pretty paleo. Any other suggestions?

Marmite. But it's very highly processed.

Fish sauce would be my first suggestion, Nom Nom Paleo's Red Boat?

I use Worcestershire sauce, Lea & Perrins, but when more strict paleo/primal you could make your own: https://paleoleap.com/homemade-paleo-condiments/#s10

Coconut aminos? Not as salty but often used in recipes online to substitute soy sauce.

Anchovy?

You may want to try this one: http://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce

Makes 2 cups

Ingredients:

1 cup coconut aminos
½ cup fresh orange juice
¼ cup Red Boat fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)

Method:

Combine all of the ingredients in a small jar.

Cover it tightly with a lid, and shake well to incorporate before using.

This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

I use Bragg's Liquid Aminos these days instead of regular soy sauce, but that's probably not a whole lot better... Worcestershire and teriyaki on occasion as well.

I make my own soy sauce by blending well-done bacon, water, and salt. delicious and full of bio-available aminos!