I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
- 2 cups coconut amino acids, or real fermented soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup local, raw honey or use 1/16 teaspoon monk fruit for Keto version (see link below in Recipe notes)
- 1/4 cup apple cider vinegar
- 2" nub fresh ginger, chopped into 4-6 pieces
- 2" nub fresh turmeric chopped into 4 pieces
- 2 T. whey, see note on how to extract whey and for non-dairy version
- 2 large cloves fresh garlic
- Combine all ingredients, except whey, in blender. Puree on high speed for 30 seconds.
- Pour into a colander-lined bowl to filter out any bits that aren't smooth, mostly ginger skin or fibers.
- Stir in whey.
- Pour sauce into 1-2 jars that fit its quantity and screw on lids loosely.
- Leave sauce at room temperature overnight to culture.
- In the morning, screw lids on tightly and refrigerate. Keeps 3 weeks.
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.
