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Different parts of Fiji, have different methods of preparing Kora. For the island of Qoma, kora is prepared by scrapping coconut, and squeezing out its milk. The squeezed grated coconut will then be wrapped in banana leaves, and soaked in sea water. Large stones are placed over the kora bundle to press down the wrapped product, and hold it in place during high tide. Some parts of Fiji use nylon sacks for storing grated coconut before placing in sea. Sea water helps soften the grated coconut and add salt to the mixture. At low tide, women identify suitable places at the foreshore to place the prepared kora bundle. Some prefer to place kora in tidal pools or rock pools; some on foreshore while those far way from the ocean prepare the mixture at home. It is said that the difference in salt concentration determines the taste of Kora. Therefore it is placed in areas with little to no human interaction where sea water is clean with no pollutants.

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In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. It tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. It is a source of income to most families in maritime islands and coastal areas. The health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others.

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Villagers of Qoma island (like any other village in Fiji) will wait at least four nights until they can unwrap and extract the mixture, for consumption. When collecting Kora after four nights, it is squeezed and placed in an air tight container. The presence of air in the mixture will spoil the Kora and cause food decay. This food preservation method by salt makes water in food tissues unsuitable for germs to grow. Salt binds all available water, making it difficult for germs to grow. Coconut contains medium chain fatty acids (lauric acid) and with the process of soaking it in sea water it increases the acidity or sourness of food, changing the taste and increasing nutrient quality.

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Kota is a Fijian delicacy that is commonly produced in the maritime islands as well as the coastal areas, and has been passed down through generations. This is simply a fermented product made from grated coconut soaked in seawater for several weeks or even months to get its unique taste. In the picture, women of Qoma island are wrapping grated coconut in banana leaves to be soaked in sea water during high tide.