Cultured Teriyaki Sauce- Traditional, GAPS, Paleo, Keto Variation

Megan Hors d'oeuvres, Condiments & Sides, Main Dishes, Whole Food Recipes 0 Comments

Cultured Teriyaki Sauce
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Servings Prep Time
24 ounces, approximately 20 minutes
Servings Prep Time
24 ounces, approximately 20 minutes
Cultured Teriyaki Sauce
Yum
Print Recipe
Servings Prep Time
24 ounces, approximately 20 minutes
Servings Prep Time
24 ounces, approximately 20 minutes
Ingredients
Servings: ounces, approximately
Instructions
  1. Combine all ingredients, except whey, in blender. Puree on high speed for 30 seconds.
  2. Pour into a colander-lined bowl to filter out any bits that aren't smooth, mostly ginger skin or fibers.
  3. Stir in whey.
  4. Pour sauce into 1-2 jars that fit its quantity and screw on lids loosely.
  5. Leave sauce at room temperature overnight to culture.
  6. In the morning, screw lids on tightly and refrigerate. Keeps 3 weeks.
Recipe Notes

Monk fruit can be found here.

Whey

Whey is simply the clear liquid that comes off of yogurt or kefir.

For non-dairy versions it can be extracted with the same method. Make sure to find a fully cultured, high quality non-dairy yogurt, such as Nancy's brand, that is full of probiotics. This is especially important with soy. Soy is only safe when it has been fermented.

Directions to obtain whey- Nest a small-medium size bowl beneath a colander. Line the colander with cheesecloth or a coffee filter.  Pour 2 cups high quality plain yogurt or kefir into the colander. Allow the yogurt to sit for several hours or in the fridge overnight. What gathers in the bowl beneath the colander is whey. It is full of probiotics and used to inoculate or culture foods. (The yogurt that remains is delicious. It is now considered yogurt cheese, thick and rich.)

Recipe can be halved.

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