Servings: 1 cup
Ingredients
- 1/2 cup Chinkiang vinegar or rice vinegar
- 2 tbsp soy sauce
- 1 tsp allulose or preferred keto sweetener
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 tbsp chili oil optional
Instructions
- Whisk all ingredients together in a small bowl until the allulose dissolves.
- Let sit at least 10 minutes before serving to let the garlic and ginger infuse.
- Serve alongside dumplings, potstickers, or spring rolls. Keeps refrigerated for up to a week.
Notes
Makes about 3/4 cup. No cooking required - just let it sit a few minutes so the raw garlic and ginger mellow slightly.
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