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.

potato wedges with jars of mustard and ketchup

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)

2. Finley chop or blend up 1/2 cup of living, raw sauerkraut or cortido. Blending will keep the final mustard consistency smooth. (Alternatively, you can use 2 tablespoons of whey separated from a yogurt with living cultures or brine from a batch of kraut)
3. Add the mustard base and combine well with the blended or chopped ferment
4. Allow to sit on the counter for 1-2 days if temps are over 70ºF or 2-3 days if temps are below 70ºF

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

1/4 teaspoon black pepper
Optional, but delicious:

1/8 teaspoon allspice

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)

2. Finley 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)
3. Add the ketchup base and combine well with the blended or chopped ferment
4. Allow to sit on the counter for 1-2 days if temps are over 70ºF or 2-3 days if temps are below 70ºF

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