Fermented Condiments
Fermented foods introduce beneficial bacteria to our gut and create a healthy microbiome. They are not only excellent for digestion, but have also been shown to support our immune system, promote a healthy inflammatory response, and fight against allergies! Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
For the Mustard:
- 1/3 cup mustard seeds
- 1/2 cup mustard powder
- 1/2 cup water
- 2-3 tbsp apple cider vinegar
- 2 tsp salt
- 1 tsp ground turmeric
- 2 tbsp honey
For the Ketchup:
- 2 6-oz cans of tomato paste
- 3 tbsp honey (or maple syrup)
- 3 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp allspice optional
- 1/4 tsp onion powder optional
Instructions
Instructions
For the Mustard:
- Combine the above and allow to sit in the fridge for one day before adding your cultured ingredient. (or, use a store bought mustard – it works just as well).
- Finley chop or blend up 1/2 cup of living, raw sauerkraut or cortido. Blending will keep the final mustard consistency smooth. (Alternatively, you can use 2 tablespoons of whey separated from a yogurt with living cultures or brine from a batch of kraut).
- Add the mustard base and combine well with the blended or chopped ferment.
- Allow to sit on the counter for 1-2 days if temps are over 70ºF or 2-3 days if temps are below 70ºF.
For the Ketchup:
- Combine the above and allow to sit in the fridge for one day before adding your cultured ingredient. (or, use a store bought ketchup – it works just as well).
- Finley chop or blend up 1/2 cup of living, raw sauerkraut or kimchi. Blending will keep the final ketchup consistency smooth. (Alternatively, you can use 2 tablespoons of whey separated from a yogurt with living cultures or brine from a batch of kraut).
- Add the ketchup base and combine well with the blended or chopped ferment.
- Allow to sit on the counter for 1-2 days if temps are over 70ºF or 2-3 days if temps are below 70ºF.
Notes
Courtesy of Spoiled To Perfection
