Finely slice the lime, red onion, yellow onion, green tomato, mild guindilla peppers, garlic, coriander, and pickled green figs.

Combine all the sliced produce with 15 g coriander seeds and 100 ml coriander vinegar in a large mixing bowl.

Weigh the complete vegetable mixture, then calculate 2% of its total weight in salt; use about 50 g salt for a roughly 2.5 kg mixture.

Mix the calculated salt thoroughly into the vegetable mixture until the vegetables begin releasing liquid.

Pack the salted mixture and its liquid into clean airtight glass jars, leaving about 2 cm of headspace.

Fill and seal a vacuum bag with water, then place it on top of the vegetables as a weight to keep them submerged.

Ferment the jars at 25°C for 4 days, keeping the vegetables submerged beneath their brine.

Strain the fermented mixture and measure 200 ml of fermented vegetable juice for the finished sauce.

Whisk 6 g kuzu starch into the 200 ml fermented vegetable juice in a saucepan until no lumps remain.

Heat the juice mixture over low heat, whisking continuously until it lightly thickens and becomes glossy.

Set the saucepan over a bowl of ice and stir the sauce until fully cooled.

Stir 50 g turnip chlorophyll into the cooled sauce until the color is evenly bright green.

Pass the sauce through a chinois strainer, then transfer it to a clean storage bottle.

Refrigerate the finished sauce and serve it cold over roasted vegetables, grilled fish, or meat.