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

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

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