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Thin dark amber homemade GAPS teriyaki sauce in a clear glass jar in the WFLI Photo House kitchen

Homemade GAPS Teriyaki Sauce (Fresh or Cultured)

A thin, pourable Full GAPS teriyaki sauce made with coconut aminos, cold-pressed sesame oil, raw honey, cider vinegar, ginger, turmeric, and garlic, with fresh and optional cultured branches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 fluid ounces
Course: Condiment, Dressing, Sauce
Cuisine: Asian-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Base Sauce
  • 1 cup coconut aminos complete current label checked for GAPS-compatible ingredients
  • 2 tablespoons cold-pressed unrefined untoasted sesame oil
  • 2 tablespoons raw honey
  • 2 tablespoons apple cider vinegar
  • 1 inch fresh ginger cut into 4 to 6 pieces per 1x batch
Choose One Turmeric Option
  • 1 inch fresh turmeric cut into small pieces; choose this OR the ground option
  • 1/4 teaspoon pure ground turmeric use instead of fresh turmeric
Finish
  • 1 large clove garlic
  • 1/4 teaspoon ground black pepper optional
  • 1 tablespoon homemade 24-hour yogurt or kefir whey, or live sauerkraut juice optional; cultured branch only

Equipment

  • Ninja Professional Plus Kitchen System BN801 full-size pitcher
  • Measuring cup and spoons
  • Small stainless knife and wooden cutting board
  • Clean glass pint jar with two-piece lid
  • Stainless spoon

Method
 

  1. Put the scaled coconut aminos, sesame oil, raw honey, cider vinegar, ginger, chosen turmeric option, garlic, and optional black pepper in the Ninja BN801 pitcher. Leave out the optional starter for now. Blend on high for 30 seconds, until no ginger, turmeric, or garlic pieces remain and the thin dark amber sauce looks uniform.
    Fresh dark amber GAPS teriyaki sauce at the stopped Ninja BN801 blender endpoint
  2. For the fresh branch, transfer the blended sauce to a clean glass jar and use it immediately or refrigerate it. Do not leave the fresh branch at room temperature.
  3. For the cultured branch, stir in the scaled homemade whey or live sauerkraut juice after blending. Pour the sauce into a clean pint jar with a little headspace and set the two-piece lid and ring on the threads loosely.
    Homemade GAPS teriyaki sauce in a supported glass jar with a loose lid for the optional overnight culture
  4. Leave the loosely covered jar at room temperature overnight, out of direct sunlight. The flavor may become a little tangier; dramatic bubbles are not required.
  5. In the morning, tighten the lid and refrigerate the cultured sauce.

Notes

Full GAPS: Use after coconut aminos, sesame, raw honey, cider vinegar, aromatics, and any optional starter are already tolerated.
Turmeric scaling: Choose one option. At 1x use 1 inch fresh or 1/4 teaspoon ground; at 2x use 2 inches fresh or 1/2 teaspoon ground; at 3x use 3 inches fresh or 3/4 teaspoon ground.
Fresh or cultured: The fresh branch ends after blending. Only the cultured branch receives the measured live starter and overnight rest.
Keep it raw: Use as a cold condiment or toss through fully cooked food only after the pan leaves the burner and hard sizzling stops.
Storage: The original method gives the overnight cultured branch up to 3 weeks refrigerated. It does not establish the same period for the fresh branch.

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