Make Your Own Fermented Condiments – Easy, Delicious, Probiotic
Why settle for store-bought when you can whip up healthier, tastier, probiotic-rich condiments in your own kitchen? The video below is a hands-on, step-by-step guide to making and fermenting three beloved classics: ketchup, mustard, and mayonnaise. Ideal for food lovers and gut-health enthusiasts, these DIY condiments offer superior flavor, improved shelf life, and nourishing probiotics. No fancy equipment or experience needed, just a few ingredients and a love of real food.
Making your own condiments is not only easy but also incredibly satisfying. The video opens with an encouraging note: by fermenting your condiments, you get better taste, live probiotics, and longer shelf life, up to 3 months in the fridge. The presenter walks viewers through three recipes:
🍅 Fermented Ketchup:
-
Base: 24 oz organic tomato paste (homemade or high-quality store-bought)
-
Cultured liquid: 4 tbsp whey (strained from yogurt)
-
Acid: 4 tbsp raw vinegar (homemade apple scrap vinegar used, but any raw vinegar works)
-
Sweetener (optional): ½ cup coconut sugar (can substitute with honey, molasses, maple syrup, etc.)
-
Spices: ¼ tsp each of cinnamon, cloves, cayenne, black pepper, plus a pinch of salt
-
Water: Up to ⅔ cup to adjust consistency
-
Ferment time: 2–5 days at room temp (around 70°F) using a pickle pipe lid
She emphasizes how flexible the recipe is, swap sweeteners and spices to suit your taste.
🌿 Fermented Mustard:
-
Base: ½ cup mustard seeds or mustard powder
-
Cultured liquid: 3 tbsp (whey, kombucha, sauerkraut brine, etc.)
-
Water: 2–4 tbsp (add more later as needed)
-
Sweetener (optional): Up to 3 tbsp honey or maple syrup
-
Add-ins: Salt, herbs, spices (totally customizable)
-
Prep Tip: If using whole seeds, use an immersion blender to partially break them down
-
Ferment time: 2–5 days at room temp with a pickle pipe
This mustard is endlessly adaptable, great for playing with flavors and heat levels.
🥚 Fermented Mayonnaise (Butter-Based):
-
Fat: ¾ to 1 cup melted butter (or any oil you like)
-
Eggs: 1 whole egg + 1 yolk (or just 2 yolks, she uses duck eggs)
-
Acid: 1½ to 2 tbsp apple cider vinegar or lemon juice
-
Cultured liquid: 1 tbsp whey, sauerkraut brine, or pickle juice
-
Seasoning: Salt plus optional herbs/spices
-
Emulsify: Use immersion blender, start at bottom and blend upward slowly
-
Ferment time: Only 12 hours at room temp
She praises butter-based mayo for its luscious texture and rich flavor, noting it’s especially appealing to carnivore or animal-based eaters.
After fermentation, you can remove the pickle pipe, transfer your condiments to another container (or reuse empty store-bought ones for stealthy family conversion), and store in the fridge for up to 3 months. She ends by suggesting you "go with your nose" to judge if it's still good.
The tools she uses (pickle pipes, pickle pebbles, etc.) are from Mason Tops, a brand she trusts and has used for over 6 years.
-
Start Simple: Pick one condiment and try your hand at fermentation, ketchup is a great beginner project.
-
Use What You Have: Don’t overthink the cultured liquid, whey, kombucha, or brine from any ferment will work.
-
Customize Freely: Adjust sweeteners and spices to match your taste or dietary needs.
-
Repackage Strategically: Sneak homemade condiments into store-bought containers to ease family into the switch.
-
Trust Your Senses: Use sight, smell, and taste to evaluate ferment quality over time.
“Making your own condiments is actually very simple and so rewarding.”
“If you’ve never tried a butter-based mayonnaise, you’re missing out.”
#FermentedCondiments, #DIYProbiotics, #HomemadeKetchup, #ButterBasedMayo, #Lactofermentation, #GutHealth, #MasonTops, #HealthyEating
https://www.youtube.com/watch?v=xp5d4aX7Wa8
Mayo
I have made my own mayo for years, not really measuring, just using 1 fresh egg, the juice of 1 lemon (or some pickle juice), a pinch of salt, a tablespoon'ish amount of miso paste, I use an immersion blender to get this blended then start adding a neutral oil (I prefer avocado oil) while blending, I continue adding oil until it thickens up into a creamy white mayo. I discovered if the mayo isn't getting thick, I need to add more oil. The miso paste is what adds the ferment to my mayo, it makes it last longer and taste great. I will occasionally add a few teaspoons of the liquid from a homemade ferment I have already made. Since I started making my own mayo, I can't stand commercial mayo, it smells rancid to me, plus the fact that I really dislike the toxic ingredients, I much prefer my own homemade.
Ketchup
A few months ago I did try my hand at making my own fermented ketchup, mainly because I do not like the added toxic ingredients in commercial ketchup, the HFCS, sugars, and the artificial junk that is often found on the shelves. I basically made a thick salsa, fermented it in a salt brine, pureed it and strained it. I found it to be very tasty.
Yesterday I went to the grocery store and purchased some ingredients to make another fermented ketchup, some tomatoes, onion, a can of tomato paste, I already have some of the other ingredients already. I have a better grasp on the whole process now. After church on Sunday I'll be making the fermented salsa base, I will not use as much liquid, I'll keep it thick, relying on the juice from the tomatoes and the other ingredients, I'll also use some juice from a current (mature) ferment I already have to kick start the process. I'll probably only let it go 4 days then process it into a thick, rich, tasty and healthy ketchup.
Mustard
I have also tried my hand at making fermented mustard. That didn't turn out like I wanted. I bought whole mustard seeds and fermented them in salt water, it did what it was supposed to do, it bubbled and fermented. But it became, for lack of a better word, funky. I am honestly not the biggest fan of mustard, you might even say I really don't like it, UNLESS I'm eating a corn dog, then I require massive amounts of yellow mustard. It's strange, I know, but that is the way it is.
This mustard, I think I let it go to long and it really developed some strong, funky flavor, and I couldn't seem to get it ground down enough, it was gritty no matter how much I processed it. I ended up throwing the whole thing out. The recipe above however I think is doable, I can start out with dry mustard powder and only let it ferment a few days, I think that will work out better... if I can find my mustard powder (I know I have some in my spice pantry, somewhere...), I'll definitely be trying that too.
What about you? Have you made your own condiments? And if so, have you tried fermenting them?
No comments:
Post a Comment