3 teaspoons arrowroot, dissolved in 1 tablespoon water
Instructions
Place the water, vinegar, honey, coconut sugar, fish sauce, ginger, chili flakes, and garlic in a saucepan. Bring to a boil, frequently stirring until the coconut sugar is dissolved. Whisk in the arrowroot mixture and continue boiling and stirring, until thickened, about 45 seconds. Let the sauce cool and store in the refrigerator, tightly covered, for up to 1 month.