My trust in Jennifer Harris has grown over the past few months, as I’ve let her feed me strange fermented foods in my kitchen. However my trust reached a new level when I allowed her to blind fold me and feed me mystery items she had prepared without my knowledge.
I was pretty nervous about it, but so far, she hasn’t steered me wrong, so I went with it. And I’m so glad I did because fermented condiments are so good! They are way better than regular, on the shelf stuff. We call it grown up ketchup and mustard because they’ve got a little kick to them. I don’t recommend feeding them to your children unless they have highly developed palates and like spicy food.
As far as the recipe goes, the directions are simple.
For the Mustard:
You can easily start with a store bought mustard for the base, or do as follows:
Grind 1/3 cup mustard seeds in a spice or clean coffee grinder (or leave whole for extra crunch)
1/2 cup mustard powder (available in bulk spice sections at health food / grocery store)
1/2 cup water (or a light beer!)
2-3 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon ground turmeric
2 tablespoons honey, or more to taste if you like more of a honey mustard
1. Combine the above and allow to sit in the fridge for one day before adding your cultured ingredient. (or, use a store bought mustard – it works just as well)
For the Ketchup:
2 (6oz) cans of tomato paste
3 tablespoons honey (or maple syrup)
3 tablespoons apple cider vinegar
1/2 teaspoon sea salt
Optional, but delicious:
1/4 teaspoon onion powder
1. Combine the above and allow to sit in the fridge for one day before adding your cultured ingredient. (or, use a store bought ketchup – it works just as well)
