Fermented Ketchup and Mustard Recipes

Ditch the store-bought condiments.  Make your own healthy and delicious fermented ketchup and mustard. Good for your food. Good for your gut.

 

Garden Goddess Fermented Ketchup #1

 

Ingredients

2 tbs           kraut juice

2 tsp           garlic fermented honey

4.5 oz         organic tomato paste

Directions

Combine all ingredients and put the mixture into an air-tight container.  Let it sit on the counter for 8-12 hours.  Add a tsp of honey to sweeten if necessary. Use within 2 weeks. Enjoy!

 

 Garden Goddess Fermented Ketchup #2

 

Ingredients

 ¾ cup                   organic tomato paste

1 clove                  garlic (fermented or raw)

2 tbs                      apple cider vinegar

1 tbs                      diced onion (any kind)

1 tbs                      honey

1 tsp                      pink Himalayan salt

Directions

Mix ingredients together and transfer to an air-tight container.  Allow it to sit on the counter at room temperature for 2 – 3 days then transfer to the refrigerator.  Use within 2 weeks. Enjoy!

 

Garden Goddess Fermented Mustard

 

Ingredients

4 tbs                      mustard seeds (in any color or combination you want)

1 clove                  garlic (crushed)

¼ tsp                     Body Ecology Culture Starter

5 mg                      pink Himalayan salt                        

                             distilled water

                            optional:  Add your choice of spices (tarragon, dill)

 Directions

 Crush the mustard seeds thoroughly with a mortar and pestle. Mix in remaining ingredients, pour in enough distilled water to just about cover the mixture.  Transfer to an air-tight container.  Allow it to sit on the counter at room temperature for 2 – 3 days then transfer to the refrigerator.  Use within 2 weeks. Enjoy!