Fermented condiments

How to Make Fermented Mustard

Here's the best recipe for homemade ketchup! AND you can ferment it if you want so it will last much longer and contain healthy probiotics. Are you tired of buying processed ketchup? I know we were, so we started a campaign in our family to make things our selves! It's EASY! It's HEALTHIER! And, guess what? You can ferment to make the foods even healthier and last longer. Here is my recipe & instructions for homemade ketchup and how to ferment that homemade ketchup too! Enjoy!

Ketchup is the classic condiment, but in modern times it has strayed wildly from what it once was. Here's how to make fermented ketchup. This recipe is easy to make, sugar free, additive free, full of gut healthy probiotics, and so much tastier and healthier than store bought!

43 Fermented and Probiotic-Filled Condiment recipes you'll love. The perfect way to get your family eating probiotic fermented foods is by fermenting your condiments! We'll show you how to make recipes like fermented hot sauces, homemade ketchup, mayonnaise and more! Add more beneficial bacteria to our guts with these homemade recipes! #recipes #fermenting

Want to know the secret to guacamole that doesn't go brown? Mix in some probiotic culture! Fermenting guacamole is easy and delicious!

Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]

Fermenting mustard enhances its flavour complexity, improves digestibility, and adds natural probiotics that support gut health and immunity. This mustard is super easy to make and has a depth of flavour you won’t find in store-bought varieties!

For a truly magnificent flavor explosion, make this Fermented Chimichurri and experience one of the most delightful...

A homemade fermented ketchup recipe using simple pantry ingredients.

Homemade Fermented Ketchup: Lacto Fermented Ketchup Recipe- Make your own traditional fermented ketchup today! Ketchup is the classic condiment, but in modern times it has strayed wildly from what it once was. Here's how to make fermented ketchup. This recipe is easy to make, and so much tastier and healthier than store bought. It's sugar free, additive free, and full of gut healthy probiotics. Fermented food recipe for beginners.

Making your own lacto-fermented hot sauce is a wonderful way to naturally preserve your hot pepper garden harvest! Once fermented, the hot sauce should last for about 9 to 12 months in your refrigerator. Use this tangy and spicy hot sauce to top scrambled eggs, stir-fries, soups, and all types of Thai food! Each time you use it, you are consuming a wide variety of beneficial bacteria that help to promote gut health. I make a few gallons each year after I harvest all of the peppers growing in…

A site for thinking outside the box (of herbs). Redheaded Herbalist is a depository for self experimentation and new ideas. Come learn with me ♥

Johnny Kyunghwo Sheldrick on Instagram: "“Dry” lactofermented cucumbers, won’t be fermenting cucumbers any other way now 👌 Lactofermented at 2% Salt: Weight of cucumbers x 0.02 #fermentation #foodreels #fermenting #pickles #cucumber #lactofermentation #johnnykyunghwo"

This delectable spread is absolutely delicious spread on toast or used in any recipe calling for fruit jam.

Kenji Morimoto’s garlic misozuke takes a few months to develop, but only five minutes to make and requires just two ingredients – miso and garlic. Why not have a go at making this easy Japanese preserve? Kenji says:”It’s a really cathartic process; leave the misozuke to do its thing and give it a taste every so often to see how the flavour is evolving. And best of all, you end up with two very cool products at the end of it; a garlic-flavoured miso paste and miso-pickled garlic cloves! The…

Giardiniera is a mix of pickled vegetables in vinegar or oil in Italy, but here we used wild fermentation to create a delicious fermented Giardiniera recipe. In Italian, it is pronounced jar-din-AIR-ah, meaning “from the garden.”