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Condiments

  • 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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  • 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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  • How to Make Fermented Russian Dressing

    Making things from scratch is such an empowering feeling, especially when it’s something that is commonly store bought. Salad dressings are one of those things that people usually don’t bother to make at home, but if you look at the ingredients list on the majority of store-bought varieties, you are likely to be shocked.
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  • How to Make Fermented Celery

    Sneaking fermented foods into recipes is not as hard as you might think. At Fermentools, we have recipes for several fermented condiments to take the nutritional value of your burgers or sandwiches up a notch. Adding a veggie tray to meals encourages loved ones to pop a few probiotics in their mouth. And, if you add fermented celery to your salads, rather than raw, you've done it again.
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  • How to Make Lebna

    Also called lebnah, lebanah, lebneh, or yogurt cheese, lebna is a creamy cheese used in Middle Eastern and Eastern European cooking. It is an essential ingredient in tzatziki sauce. It is a good accompaniment to bagels, naan, or pita. Add some fresh or dried herbs to lebna for a delicious spread for crackers. Use it instead of buttermilk in salad dressings and dips, too. In fact, lebna can be used anywhere that you would use sour cream or cream cheese.
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  • How to Make Fermented Ketchup

    If you’re looking for an easy way to introduce fermented and probiotic foods to your family, fermented ketchup is one of the best ways to start. Kids and ketchup naturally go together, and it’s a no-fuss way to swap out processed foods full of corn syrup with a healthier alternative.
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  • How to Make Probiotic Creme Fraiche

    If you’ve never made crème fraiche, you’re in for a treat. Culturing cream into crème fraiche is one way to introduce beneficial bacteria into your daily life, specifically lactic bacteria similar to lactobacillus. It’s also an excellent way to enjoy a gourmet treat that you created right in your own kitchen!
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The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.