Tasty Experiments with Fermented Condiments

by Sunna

“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.” (from “Nourishing Traditions” by Sally Fallon)

You don’t have to buy expensive acidophilus to have good buggies in your diet. I have been very exited to get the book “Nourishing Traditions” a while ago and besides Sally Fallon’s (and the Weston Price Foundation‘s) unbridled enthusiasm for grains (mostly correctly prepared, but anyway, questionable) this must be the most wonderful cook book I have ever seen. The first almost 70 pages are the a great introduction to understanding food and healthy eating.

But anyway, today I want to tell you about the fermented condiments that I have created inspired by recipes in this book. They are all made with real fresh whey. I make mine from the raw goat milk we are buying every week – you need raw milk for this procedure because, of course, pasteurized (or worse ultra-pasteurized and homogenized) milk is basically dead. Another way to get your own fresh whey is by buying a high quality cultured yogurt (of course, every yogurt should be cultured, by definition, but that is unfortunately not so anymore …). I recommend Nancy’s Yogurt which you can buy at Wholefoods or this Bulgarian Yogurt which Wholefoods carries as well (this one is the real thing!) – Do yourself a favor and go with whole milk, all the fat included, the fat is good for you! Once you have that yogurt you can make cream cheese and whey over night. This whey stays good in the fridge for many weeks, so you can make several projects with the whey you get from one big yogurt. You can use the same method to extract whey from your homemade buttermilk.

The recipes for the fermented condiments are all over the internet and I will just link to other blogs that have done a wonderful job describing them. If you have any question don’t hesitate to ask in a comment.

My absolute favorite is the fermented ketchup (or here) – I used tomato sauce we made (and froze) last summer from our own tomatoes, boiled the sauce slowly down to make it thicker and then added the other ingredients – without the fish sauce (I did not have any) or the maple syrup (it did not need any additional sweetness). It worked  just fine and tastes wonderful. In fact it is the best ketchup I ever had and it is nice not to worry about the sugar in the ketchup when Lola eats it with her food. This way it actually helps her digestion instead of adding unnecessary sugar to her meal. Experiment a full success!

I did also make fermented mayo (or here) with just olive oil which came out nicely, it did go bad faster than I expected (lacto-fermentation normally makes it last longer) but it was obviously not for eating anymore because it smelled very bad, you will not miss when your fermented food goes bad. It must have gotten tainted with something – I will be more careful when we open it next time, maybe take out enough for one meal when we eat it.

For a refreshing and healthy fermented drink I recommend making beet kwass. Feels good when you drink it!

I don’t know if they count as condiments but I also fermented ginger carrots and kimchi. Very tasty. We will probably make the kimchi again, as it was a little more interesting than the carrots. And I am definitely going to experiment more with fermentation, my next projects are making my own mustard and making my own sauerkraut.

Oh, and one last, sweet, one, we like: Apple Butter. Mmmmmmmh! Very tasty with our homemade kashi breakfast and a nice way to enjoy dried apples without having them stick to your teeth.

Cultures For Health is an excellent source for cheese making and other fermentation supplies please click here to go to their site – your clicking through our site helps support DaiaSolGaia and our community. Thanks!

Post part of Grain Free Tuesday return here

Cultures for Health

Please tell us here in the comments how you do fermented veggies and fruits! We’re always seeking new ideas.

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One Response to Tasty Experiments with Fermented Condiments

  1. hellaD says:

    Wow! Thanks for sharing this with our Grain Free tuesdays. It is a good idea to put a collection of a variety of fermented food recipes together like this! I need to do some more fermenting. I had a rough week last week, hopefully I will have a chance to try out some more recipes this week…and maybe get caught up with other things too… 🙂

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