Fermented Condiments 

 

Fermented Condiments

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