Happy summer and happy upcoming fourth! We had to share these two recipes together because with all of the grilling going down, we implore you not to use that played-out red and yellow gunk on your flame-seared delectables!
Fermented ketchup recipe from A Girl Worth Saving
- 1 tbsp sea salt
- 1/4 tsp of powdered cloves
- 1/2 tsp dry mustard
- 1/4 tsp cayenne
- 1/4 cup of Fish Sauce
- 3 cups of tomato paste
- 1/4 cup B grade maple syrup
- cup Add 1/4 whey
- 3 cloves of smashed garlic
Place all your spices in a bowl.
Add in the fish sauce, the tomato paste, maple syrup, the whey and the smashed garlic.
Mix for a good 2 minutes to thoroughly combine the ingredients. You want to make sure that everything is completely blended so the whey is in every part of the fermented ketchup, if it isn't incorporated well you can develop mold.
Place in a mason jar, close it with your GoFerment lid and set on your counter for 2 days. Just in time for the 4th!
Store in your fridge and enjoy!
Fermented mustard recipe from Cultures for Health
- 1 cup whole mustard seeds (a mix of brown and yellow if you want a milder mustard, yellow mustard seeds are milder than brown)
- 2/3 cup water
- 1/4 cup raw apple cider vinegar
- 2 Tbsp. raw honey or maple syrup
- 1/4 cup whey
- 2 Tbsp. sea salt
- 1/4 cup fresh lemon juice (about two medium lemons)
- 4 cloves of garlic, crushed
- With a blender or food processor on pulse setting, >partially grind
- Add the water, vinegar, sweetener, whey, citrus juice, and spices to the blender and process for 1 minute.
- Place the mustard into glass jars leaving one inch of headroom. Cover the jars tightly.
- Place the jars on the counter to ferment at room temperature for 2 to 3 days.
- Transfer the jars to the refrigerator for storage and use as desired.