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.
Print Recipe Pin Recipe

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