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Condiments

  • Sauerkraut, not Sourcrout!

    Foreign to some, a taste of home and childhood to another, the popular ferment called sauerkraut, not to be confused with the misspelled sourcrout, is a great place to start if you’re new to fermenting. It is also the place where you can experiment with flavors and textures creating the most unique blends and the best crowd pleasers. It's the gateway ferment that exposes one to a new level of health and well being.

    What is  sauerkraut?

    Sauerkraut (again, not sourcrout) is basically cabbage that is cut up into fine slices and has been mixed with salt and allowed to ferment for a period of time by lactic acid bacteria. The lactic acid bacteria that is naturally found on the cabbage feeds on the sugar in the cabbage making it softer and more sour in taste. This fermentation process increases the nutrient levels of the cabbage and makes it more shelf stable to a certain degree all while giving it the most delicious and addicting flavor. I am salivating just thinking about fermenting sauerkraut.

    Why should you make your own sauerkraut?

    Well, let me tell you the top three reasons why I make sauerkraut!

    1. Probiotics are Expensive… and less diverse and less effective then store bought. I have 7 children and a husband. To have my entire family on probiotics would cost me a fortune! Not to mention, the store bought probiotics have only 10-20 different types of bacteria in them where naturally fermented Sauerkraut has hundreds if not thousands! Naturally fermented foods are already hardwired to transport delicious bacteria directly into your digestive system.
    2. Taste is the Deal Breaker! Being able to control the level of sourness, the salt preference, the herbs and other vegetables to accompany the cabbage greatly enhances your pleasure in consuming sauerkraut. Believe me!
    3. Cost Effective. A whole cabbage and a few tablespoons of salt costs what? A dollar or two!? Why wouldn’t you spend that dollar toward your health and your palate?!

    How Do I Start?

    Here are some of the sauerkraut recipes we have written about. You will find they are all relatively simple as most good ferments are. Give your go to this one first if you are a newbie:

    Basic Sauerkraut Recipe

     

    Below is a list of other flavored sauerkraut recipes you can try out:

    A Sauerkraut Variation--Taco Kraut

    Citrus Hint Sauerkraut--An Easy Sauerkraut Recipe

    Apple Onion Sauerkraut in a Jar Recipe

    Beet and Cabbage Sauerkraut in a Jar Recipe

    Christmas Kraut--An Easy Sauerkraut Recipe

    Over the next several weeks I would like to share with you my families favorite Sauerkraut (not sourcrout) recipes with you! They include the Simple, Spicy Sauerkraut, the Pad Thai Sauerkraut and the Ginger Miso Sauerkraut.

    Keep an eye out for what's to come!

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  • A Healthy Probiotic Mayonnaise Recipe

    If your family balks at fermented foods, try fermenting things that can be hidden in recipes—like lacto-fermented mayonnaise. This recipe will boost dishes like potato salad, coleslaw, and sandwiches for your summer picnics.
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  • Easy, Homemade Apple Cider Vinegar

    If you live anywhere near apple country, or have access to a supply of apples, making your own apple cider vinegar is a treat. Best part of the process is that you can create ACV from the waste after making pie or apple butter or other apple goodies.
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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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  • How to Make Fermented Salsa

    Who does not like salsa? We eat salsa and chips for a snack. Put salsa on our scrambled eggs. Have it in tacos or burritos or on top of taco salad. I make a Mexican rice dish that we embellish with salsa, sour cream, and chips. And, salsa is always an option when we have a potato bar meal. In fact, I cannot imagine doing without some form of this condiment in my kitchen.
    . . .
  • Fermented Strawberry Preserves

    One summer, as my family emptied jam jars as fast as I filled them, (and I used pints, mind you) I wondered, can I put jam in quarts? I never found out because then my kids started growing up and moving out and I didn't have the need. I also never knew you could ferment jam! I'm seriously trying this recipe, but I'm not considering quarts, anymore.
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  • Probiotic Red Horseradish Sauce

    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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  • Simple Lacto Fermented Guacamole Cups

    Oh.my.word! I LOVE guacamole. If you do, too, this recipe will absolutely make your favorites list. Filling, nutritious, and delicious, make this lacto fermented guacamole the best for your or your child's lunchbox.
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  • 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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