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Condiments

  • An Amazing Fermented Basil Pesto Recipe

    Pesto is a sauce originating in Genoa, Italy—birth place of Christopher Columbus. Traditionally, pesto includes crushed garlic, pine nuts, salt, basil leaves, and Parmesan cheese, all blended with olive oil. Here, Abigail takes a traditional recipe and ups it a notch with fermentation. Not only improving the flavor but enhancing the nutritional benefits.
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  • Lacto-fermented apple butter

    In my neck of the woods, folks gather on cold autumn days at church yards and firehalls to make apple butter. It starts with seconds from the local orchard and includes a massive copper kettle over an open fire in the yard. The festivities begin with the "snitzing" the evening before where everyone comes to peel, core, and chop apples and continue into the next day until every drop of the wonderful sweetness is packaged in clean Mason jars. You don't have to go to the orchard for apples, or even own a copper kettle, to make this lacto-fermented apple butter. It's much simpler than that.
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  • How to Make Fermented Whole Grain Herbal Mustard

    I was raised on cheap, yellow mustard. Not until I was an adult did I taste the savory flavor of a fine Dijon or the clear-the-sinuses heat of a Chinese mustard. But never have I had the opportunity to taste an herbal mustard. So, it is with great anticipation that I look forward to trying this recipe for fermented, whole-grain herbal mustard.
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  • Eating Seasonal Produce

    Nothing tempts my taste buds more than a salad from freshly-picked greens and cucumbers straight from the vine. Or, a butternut squash loaded with butter, fresh from the oven. Reasons abound for eating seasonal produce. Read on for not just the why's, but also how to give it an extra punch with fermentation.
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  • How to Make Harissa Chili Sauce

    Are you a connoisseur of hot sauce? If so, this is the recipe for you to try. Ashley has done an amazing job of not only re-creating a traditional recipe, but making it healthier, too.
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  • Fermented Pineapple Chutney

    Do you like to put honey mustard on your ham? What about sweet relish on your hot dog? Well, this chutney recipe will remind you of those practices. In fact, you will probably want to add it as a go-to sauce to serve with your next meal
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  • How to Make Homemade Mustard

    Of all the condiments we use on a regular basis, I never thought of making my own mustard until I read this post. Kristi not only shows how to make homemade mustard sound do-able, but also delicious. Read on and see if you don't agree.
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  • Fermented Spring Radishes

    My son has a farm and sells his produce at the local farmers market. This past week was the first day of market and radishes and a few greens were about all anyone had. If you have radishes coming on, here's a great idea of what to do with them.
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  • Probiotic Fig Butter

    I weary of reading the labels on jams and jellies. High fructose corn syrup is rampant in all our pre-made foods. So, I am grateful that making my own jams at home is not a difficult task. This fig butter is now on my list to try. I'm sure you will like it, too.
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  • Probiotic Red Horseradish Sauce for Passover and Easter

    Fermentools is all about getting healthy bacteria into our guts any way we can. The probiotic red horseradish sauce is one way to sneak them in. In fact, we have recipes for several lacto-fermented condiments that you may like. Try a few and let us know how you like them.
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