Horseradish
This homemade horseradish is strong and potent. Volatile compounds within the horseradish root release when it’s processed and will make your eyes tear up. But push yourself through the tears and you’ll prepare a lovely, probiotic condiment that can keep for months in the fridge. Serve it with roast meats or stir it into a homemade mayonnaise to slather on your grass fed beef burgers.
SPECIAL EQUIPMENT:
- food processor
INGREDIENTS:
- about 1 cup peeled and chopped fresh horseradish root
- 1 1/2 tsp unrefined sea salt
- 1 packet starter culture for fresh vegetables OR 1/4 cup fresh whey
- 2 TB to 1/4 cup filtered water, as needed
** If looking for starter, Caldwell or Body Ecology culture starters can be found online**
PROCESS:
- Combine peeled and chopped fresh horseradish root, unrefined sea salt and starter culture into the basin of a food processor.
- Pulse for about one minute to combine ingredients.
- Add two to four tablespoons filtered water to the ingredients and process for three to four minutes until a smooth paste forms, adding additional water as necessary.
- Take a breath, walk outside, ’cause your eyes will burn and tears will stream down your cheeks. It’s worth it though. Promise.
- Spoon the homemade horseradish mixture into a small jar, adding additional water to completely reach the top of the jar. Cover it loosely with a lid.
- Allow to ferment in a warm location in your kitchen for at least three days and up to a week, before placing in the refrigerator.
- The homemade horseradish will stay good in your fridge for several months.
Source: Nourished Kitchen
Mustard
When you realize how super easy it is to make your own mustard, you won’t be picking one up from the supermarket shelf again. Plus you can tailor it to exactly how you like it.
SPECIAL EQUIPMENT:
- pint sized jar or two 8-ounce jars
INGREDIENTS:
- 1 1/2 cup yellow mustard seeds
- 1/2 cup filtered water
- 2 TB whey or packet of culture starter
- 2 tsp sea salt
- juice of 1 lemon
- 2 tsp honey (less or more)
- 1 tsp turmeric powder
- 2 TB whole black mustard seeds
**If looking for started, Caldwell or Body Ecology culture starters can be found online**
PROCESS:
- Soak the yellow mustard seed overnight. Drain and grind into a paste.
- Mix in the turmeric, whey, sea salt, honey, lemon juice.
- Add the water and blend until you obtain the desired consistency.
- Add the whole black mustard seeds.
- Place in a pint-sized jar or two 8 oz jars, with the top of the mustard at least 1 inch below the top of the jar. Cover the jar tightly.
- Leave it at room temperature for about 3 days and then refrigerate.
Source: Heart of the House
Ketchup
Deeply robust with the rich-sweet flavor of concentrated tomato, this ketchup differs from the cloying sweet varieties you find in the grocery store. Allspice and cloves, traditional inclusions often omitted in most store-bought varieties, bring a level of depth that would be otherwise absent.
SPECIAL EQUIPMENT:
- one-pint mason jar
INGREDIENTS:
- 2 cups tomato paste, preferably homemade
- 1/4 cup raw honey, maple syrup or whole unrefined cane sugar
- 1/4 cup plus 2 TB fresh whey or one packet vegetable starter culture, divided
- 2 TB raw apple cider vinegar, plus extra for thinning the ketchup, if desired
- 1 tsp unrefined sea salt
- 1 tsp allspice
- 1/2 tsp ground cloves
**If looking for started, Caldwell or Body Ecology culture starters can be found online**
PROCESS:
- Spoon tomato paste into a large mixing bowl and fold in raw honey or other natural sweetener of choice.
- Whisk in one-quarter cup fresh whey or vegetable starter culture into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves. Continue whisking these ingredients together until the paste is smooth and uniform.
- Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons fresh whey or vegetable starter culture, cover loosely with a cloth or lid and allow the ketchup to sit at room temperature, undisturbed, for three to five days.
- After three to five days, uncover the homemade ketchup and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.
- Source: Nourished Kitchen
Fish Sauce
Thai fish sauce, or fermented fish sauce, is a staple throughout southeast Asia (not just Thailand). It makes a great substitute for soy sauce.
SPECIAL EQUIPMENT:
- wide-mouth, quart-sized mason jar
- wooden pounder or meat hammer
- mesh strainer
INGREDIENTS:
- fish, small, including heads (1 1/2 pounds)
- 3 TB sea salt
- 2 cups filtered water
- 2 cloves garlic
- 2 Bay leaves
- 1 tsp whole peppercorns
- lemon rind, organic if possible (from 1/2 lemon)
- 2 TB whey, or packet of vegetable starter
**If looking for started, Caldwell or Body Ecology culture starters can be found online**
PROCESS:
- Cut up fish into small pieces and place in wide-mouth mason jar.
- Cut up the lemon rind into small pieces.
- Add sea salt and press down with a wooden pounder or meat hammer.
- Add remaining ingredients to jar and stir together.
- Add additional filtered water to cover fish if needed — water should cover fish but be sure to leave at least an inch from the top of the jar.
- Cover tightly and leave at room temperature for about 3 days.
- Transfer to refrigerator and let sit for several weeks.
- Strain liquid through a strainer (you may use cheesecloth if you like) and bottle the liquid (old soy sauce bottles are great for this). Discard the solids.
- Store fish sauce in the fridge. It will keep for several months.
Source: Cheeseslave
