Fermented Condiments
Ketchup
Ingredients:
12 oz tomato paste
1/3 cup water
2 tbsp ACV
2 tbsp Whey or other cultured liquid
1/8th tsp each of cinnamon, cloves, cayenne, black pepper, and salt.
1/4 cup natural sweetener of choice.
variations: You can simplify this recipe further by substituting kombucha in place of the water, acv, and whey. You can also switch up the spices and sweetener completely to taste, be free, do as you wish!
Directions: Simply combine all the ingredients thuroughly. Top with a fermentation lid (or commit to burping the jar daily with a regular lid), and allow to ferment at room temperature for 2-5 days. If desired you can transfer the mixture to a clean squeeze bottle or simply switch the fermentation top for a tight fitting lid and move to the refrigerator for storage. It should last 3+ months easily but always use your own senses and best judgement.
Mustard
Ingredients:
1/2 cup mustard powder, mustard seeds, or a combination of the two.
3 tbsp whey (or other cultured liquid)
2+ tbsp water (start with 2 and add more as desired later to get the consistency you like)
optionally you can add about 3 tbsp fresh or dry herbs such as dill or garlic. And for a honey mustard, add about 3 tbsp of honey or maple syrup.
1 tsp salt more or less to taste.
Directions:
Combine all ingredients together. If using whole mustard seeds use a food processor or immersion blender to partially or completely blend the mixture. Add a fermentation lid or use a regular lid and burp the jar daily. Allow to ferment for 2-5 days at room temperature. Change out the fermentation top for a tight fitting lid and keep in the fridge up to about 3 months.
Mayonnaise
Ingredients:
3/4-1 cup of melted fat or oil of your choice.
1 egg + 1 yolk
1.5 tbsp acid (acv or lemon juice are my favorites)
1 tbsp cultured liquid (whey, saurkraut juice etc…)
optionally up to 1 tbsp or so herbs/spices to taste.
Directions:
into a wide mouth jar, pour your oil or melted fat. Add the remaining ingredients but do not mix. Insert an immersion blender straight down into the jar and without lifting, begin to blend. Once the bottom portion of the mixture is emulsified go ahead and start lifting the blender up and down to incorporate the rest of the mixture. Once it is completely mixed, add a lid and allow to set out for 8-12 hours. Move to the fridge and enjoy within 3 months.
