Thursday, October 2, 2014

MAKE IT FROM SCRATCH: {Fermented or Not} Ketchup & Mustard

You may have gotten the impression (from this post, or maybe this one) that I've really gotten into fermenting things lately, and if so, you'd be right!

After my initial abysmal fermenting failures, I forged on and kept trying different things until I had a success or two under my belt, which gave me enough encouragement to experiment further. Since kombucha's one of the things I've found to be the most forgiving, and because my family really enjoys it. I've got a very steady supply of it on hand. So, of course, I'm always looking for new ways to use it!

This ketchup and mustard are super easy to whip up and a great way for beginners to give fermenting a try. It's also a simple way to start introducing fermented foods to your family if you have kids (or spouses) who might balk at the sight of kombucha or sauerkraut. If you don't have your own supply of kombucha on hand, see if a friend's willing to part with a litre or so (maybe in exchange for some of your finished product!) or you could also purchase some kombucha (if you can find a plain, unflavoured raw one somewhere, which I'm guessing might be kind of expensive!) For those of you who are making your own kombucha, this is a good way to use up a batch that's gotten a bit too vinegary for drinking straight up - it's actually optimal to use a more vinegary kombucha for these recipes.

You can absolutely make these recipes *without* fermenting them if you wish, although their shelf life will not be as long and you won't get the benefits of the probiotic bacteria. Simply substitute apple cider vinegar where it calls for kombucha. If you use a good quality, raw apple cider vinegar (I always have a bottle of Filsinger's on hand) you will still be getting some beneficial prebiotic bacteria in your condiments.

Fermented {Or Not} Ketchup

1 onion, chopped
2 cloves garlic, rough chopped
½ cup raisins (use unsulphured if fermenting)
½-1 cup water*
11 oz tomato paste (2 of the 5.5 oz tins)
¼ cup sugar
¼ tsp dry mustard powder
⅛ tsp cinnamon
⅛ tsp cloves
⅛ tsp cayenne pepper
⅛ tsp black pepper
⅛ tsp allspice
1-2 tsp sea salt
about 1 cup kombucha or raw apple cider vinegar

  • In a small saucepan, simmer the onion, garlic and raisins in the water for a few minutes until softened. Pour into a blender and blend until smooth.
  • In a medium mixing bowl, combine the pureed raisin mixture with the tomato paste, sugar and seasonings. Let cool to room temperature (this is important as if it's too hot you'll kill the beneficial organisms in the kombucha or ACV).
  • Add kombucha or apple cider vinegar to desired consistency. If using ACV, store in fridge immediately. If fermenting with kombucha, transfer to clean Mason jars and cover with lids. Let ferment at room temperature for 3-5 days, then store in refrigerator.
*If you're fermenting your ketchup and using tap water, be sure to dechlorinate it by boiling for 15 minutes or letting it sit overnight.

Fermented {Or Not} Mustard

¾ cup whole mustard seeds (yellow, brown or a combination - brown are milder!)
2 cups kombucha (or 1 cup apple cider vinegar and 1 cup water)
2-4 tbsp honey or maple syrup
4 cloves garlic, rough chopped
1 tbsp sea salt 

  • In a clean quart jar, combine the mustard seeds and kombucha (or ACV and water). Cover and let stand at room temperature for 4-7 days, adding more kombucha as needed to keep seeds covered as they swell (if using ACV and water, refrigerate for 24-48 hours then proceed with remainder of recipe).
  • Pour soaked seeds into a blender and add honey, garlic and salt. Process until desired consistency, adding more honey or salt to taste. Refrigerate.
Both the ketchup and mustard will keep for months in the fridge if fermented (although I doubt they'll last that long if your house is anything like mine!) They will not keep as long if not fermented, but should be good for at least 2-3 weeks or so (you could freeze extra for longer storage). 

I shared this recipe at Full Plate Thursday.

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