Preparedness is a big topic these days and many people are looking at purchasing packages of food that are good for long term storage. The biggest challenge with pre-made prepared foods is all of the chemicals and additives that are in them. Of course, making a list of foods to have on hand for those times when you need it is important. But when you're putting that list together consider skipping the condiments.
Making condiments
I'm not saying don't have condiments on hand. However, I do believe it's better to know how to make your own condiments. This way you'll have them on hand fresh and tasty, plus you'll avoid all the negative ingredients found in many condiments. And truthfully even those without too many harmful additives don't last that long. By knowing how to make your own condiments and having a few simple, easy to store ingredients on hand you'll always have delicious, nourishing condiments available.
You'll need to remember that when fermented the condiments may have a slight bubble to them or may seem to separate slightly. They may also have a slightly tangy smell. Do not eat them if they are fuzzy, discolored, or smell really bad/moldy. If you've done it right, this should not happen.
Needed ingredients
When making lacto-fermented condiments you start with a basic condiment recipe. Then you add some sort of liquid that helps with the fermentation process. The two best options are whey, the liquid that's left over from making yogurt, or the liquid you have when you make homemade sauerkraut. You often have quite a bit of either of these left over after making the item. You can store it in a jar in the fridge until you need to use it to make recipes like these condiments below.
- 6-ounces organic tomato paste (one small can)
- ½ c. whey (strained from yogurt or made from starter)
- 1-2 tablespoons whey
- 1/4 cup apple cider vinegar (raw & unfiltered)
- 1 tablespoon honey
- 2 teaspoons molasses
- ½ teaspoon of sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- generous pinch each allspice, cloves, and nutmeg
- Blend all ingredients (except 1-2 T. whey) together in a food processor until well combined
- Place in a jar and top with 1-2 tablespoons of whey to cover completely
- Cover jar and let sit at room temperature for 2-3 days
- After fermenting store in the refrigerator
- 1 cup ketchup (see above)
- 2 tablespoons mustard (see below)
- ½ cup honey
- 1 ½ tablespoons molasses
- ½ teaspoon sea salt
- Mix all ingredients together in a sauce pan and heat gently until just under a boil
- Remove from heat, cool and jar
- Store in the refrigerator
- ½ cup mustard seeds
- ½ cup sauerkraut brine (leftover/filtered from live kraut)
- 2 tablespoons apple cider vinegar (raw & unfiltered)
- 1 clove garlic, minced
- 1 tablespoon honey
- ½ teaspoon sea salt
- Blend all ingredients in a food processor
- Place in a jar, cover, and let sit at room temperature 1-2 days
- Store in the refrigerator
- 1 egg
- 1 cup olive oil, divided
- 11⁄2 teaspoons mustard powder
- 1 teaspoon sea salt
- 3 tablespoons tarragon vinegar (can substitute white wine vinegar and a few fresh tarragon leaves)
- 1 tablespoon whey
- Place the egg, 1⁄4 cup oil, mustard, and salt into a container
- Blend well. (A stick blender is the best tool for this.)
- When well blended, drizzle in another 1⁄4 cup olive oil and blend well again.
- Add the tarragon vinegar; blend well
- Slowly add the remaining olive oil and blend well
- Gentle blend in whey until completely incorporated
- Place in a jar, cover and let sit at room temperature for 8 hours
- Store in refrigerator
- 3 cups organic extra virgin olive oil
- 1/4 Cup apple cider vinegar (raw & unfiltered)
- 3 tablespoons dry oregano
- 2 tablespoon dry basil
- 2 tablespoons dry parsley
- 2 teaspoons sea salt
- 1 teaspoon garlic salt
- Blend well in a blender
- Store in the refrigerator
- Add ½ cup mayonnaise to make a creamy dressing
- Add ¼ cup mustard and substitute 1 clove fresh garlic for the dried
- Add ½ cup ketchup, 1 teaspoon paprika and substitute red wine vinegar for the apple cider vinegar to make a Catalina dressing
