Fermented Condiments

Fermented foods are good for you, right? Then why aren’t more people eating them? Well, they need to taste good, for one. The major problem is that we are so far removed from actually needing to do that. We just don’t know how to do it. Tastefully, that is. Many generations before us used fermentation regularly. They had time to perfect it. I feel like we are starting over. Well, we got to start somewhere. I decided that I should try ketchup. What could it hurt, right? I was really at a loss. The kids wanted something on their burgers, and our diet is so bizarre. I was unsure what to do. I wanted it red, but what should I use on a SCD, GAPS, API, low Oxalate, no night shade diet. This challenge is not for the timid. LoL! Cherries where the only red thing I could think of, so I went with it. We were all super amazed! This stuff tastes Great! It even tastes something like ketchup. I had to share the recipe, because who would have thought?

Fermented no night shade, Low Oxalate ketchup

  • 1/2 sweat onion (cooked)
  • 5 garlic cloves (cooked)
  • 1 c cherries (cooked)
  • 1 cup pumpkin purée (cooked)
  • 1 1/2 tsp salt
  • 2 Tbsp white distilled vinegar
  • 1/4 cup pickle or sauerkraut starter
  • 1 drop clove essential oil
  • 1 drop nutmeg essential oil

Cook the food that needs cooked. Remove from stove, add the rest of the ingredients and blend smooth with a stick blender. Pour into a quart canning jar, place a cloth over the top secured by a rubber band. Let set on the counter for 2-4 days.

Fermented Hot Pineapple Mustard

  • 2 Tbsp mustard seed powder
  • 1 1/2 c pineapple, cooked
  • 3 Tbsp fresh dill weed, cooked
  • 5 Tbsp pickle or sauerkraut starter
  • 5 Tbsp distilled water
  • 1 1/2 tsp salt
  • 8 garlic cloves, cooked

Cook the food that needs cooked. Remove from stove, add the rest of the ingredients and blend smooth with a stick blender. Pour into a small canning jar, place a cloth over the top secured by a rubber band. Let set on the counter for 2-4 days.