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Fermented Condiments
Fermented Condiments

    For The Mustard:


  1. Grind 1/3 cup mustard seeds in a spice or clean coffee grinder (or leave whole for extra crunch)
  2. 1/2 cup mustard powder (available in bulk spice sections at health food / grocery store)
  3. 1/2 cup water (or a light beer!)
  4. 2-3 tablespoons apple cider vinegar
  5. 2 teaspoons salt
  6. 1 teaspoon ground turmeric
  7. 2 tablespoons honey, or more to taste if you like more of a honey mustard

    1. For The Ketchup:


    2. 2 (6oz) cans of tomato paste
    3. 3 tablespoons honey (or maple syrup)
    4. 3 tablespoons apple cider vinegar
    5. 1/2 teaspoon sea salt
    6. 1/4 teaspoon black pepper
    7. Optional, but delicious:
    8. 1/8 teaspoon allspice
    9. 1/4 teaspoon onion powder


  1. You can easily start with a store bought mustard or ketchup for the base
  2. Combine the above and allow to sit in the fridge for one day before adding your cultured ingredient
  3. Finely chop or blend up 1/2 cup of living, raw sauerkraut or kimchi. Blending will keep the final ketchup consistency smooth. (Alternatively, you can use 2 tablespoons of whey separated from a yogurt with living cultures or brine from a batch of kraut)
  4. Add the base and combine well with the blended or chopped ferment
  5. Allow to sit on the counter for 1-2 days if temps are over 70°F or 2-3 days if temps are below 70°F