Sauce. Miki. Coconut Fermented Miki Sauce #POLYTUBE

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk offers a lower calorie option while maintaining a creamy texture.

fermented soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

coconut vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang with potential health benefits.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

Combine coconut milk and fermented soy sauce in a bowl.

Add minced garlic, chopped onion, and grated ginger to the mixture.

Stir in chopped green chili for heat.

Mix in sugar and salt until dissolved.

Add vinegar and stir to combine.

Incorporate crushed peppercorns and bay leaves.

Add lime juice and chopped coriander for freshness.

Pour in water to achieve desired consistency.

Transfer the mixture to a clean jar for fermentation.

Seal the jar and let it sit at room temperature for 2-3 days, shaking occasionally.

Taste the sauce and adjust seasoning if necessary.

Refrigerate to halt fermentation and enhance flavors.

Cooking Techniques

Spice Level:

Allergens