Ketchup & Mustard
One day I got a great idea to make homemade mustard. It was a noble adventure but one filled with danger. I casually added all the ingredients, stirred and decided to give it a taste. Well mustard is not very good when you first mix it up, it has to mellow over a couple of days. So as I casually tasted a spoonful. I was thrown head first into mustard land. My throat started burning my eyes started running. I then touched my eyes to wipe away the tears and my finger still had residual mustard powder that was now in my eye. I started running around the kitchen yelling “abort mission”,and looking for anything to relieve the pain. I think I really scared my dogs they started circling me, barking and hovering. I finally drank some kefir and put some in my eye. Kefir is a great neutralizer.
On the plus side my sinus are so clear I can smell the ocean from my home in Missouri, and I will probably cry easy at weddings, with what I have done to my tear duct.
With all that, the mustard turned out great! It takes about 5 minutes to put together and a few days to ferment. It is really good.
But under no circumstance should you taste, rub or lick until product is done!!! No matter how tempting! Lord have mercy it was not a good thing.
Here is Sally Fallon’s mustard and ketchup recipe adapted from Nourishing Traditions. Both of these are probiotic. Put these on my sprouted hotdog buns with a little sauerkraut and you have a probiotic powerhouse for lunch. Or make my french dressing, (see below) with your ketchup and have a probiotic salad.
- 1½ cups ground mustard
- ¾ filtered water
- 2 tsp kefir whey or ⅛ tsp of Caldwell’s Starter Culture
- 2 tsp celtic sea salt
- juice of one lemon
- 1 cloves of garlic mashed (optional)
- 2 tbsp honey (optional)
- Mix all ingredients until well blended, adding more water if necessary.
- Place in 2 pint size jars and cap tightly.
- Let sit at room temperature for 3 days, then transfer to refrigerator
- 3 cups of tomato paste preferably organic
- ¼ cup kefir whey or ⅛ tsp Caldwell’s Starter Culture ¼ cup water
- 1 Tbsp celtic sea salt
- ½ cup maple syrup
- ¼ tsp cayenne pepper
- 3 cloves of garlic peeled and mashed
- ½ cup of fish sauce
- Mix all ingredients and place in quart or pint size jars. The top should be 1 inch below the top of the jar.
- Leave at room temperature for 2 days, then transfer to fridge.
- ½ cup kombucha
- ½ cup ketchup
- ½ cup olive oil
- 2 Tsp garlic powder
- 2 tablespoons honey
- 2 teaspoons paprika
- 4 teaspoons Worcestershire sauce
- salt & pepper to taste
- Place all ingredients in a blender and blend until smooth.
- Serve or chill.
- Keep in refrigerator. It gets better after a day or two.
I had tried the recipe in NT for the mustard. It didn’t turn out. I am pretty sure it was something I did. So I did a good ol’ Google search for cultured mustard and came out with a recipe I love. It uses whole mustard seed, brown and yellow.
[...] 2 tablespoons lacto fermented ketchup [...]
What can you substitute for the kombucha in the french dressing recipe if you are not able to consume any caffine?
There is very little caffeine in kombucha as it consumes some of it. You can always substitute apple cider vinegar. The raw kind that way you still get the good bacteria.
Of course, you could always make decaffeinated kombucha
Great recipes! I can’t wait to try them! I have a couple of questions….1) Does the fish sauce have a fishy taste? Is it necessary? Or won’t I even know that it is in there? 2) The ketchup that is in the french dressing recipe…I am assuming that is your probiotic ketchup? 3) Could a person use water kefir instead of kombucha in the dressing? Thanks so much!
You won’t even know the fish sauce is in there. It makes it fermented and also really helps with the taste. It is the probiotic ketchup in the french dressing. The kombucha acts in place of vinegar in the dressing. You could try the water kefir and see how it turns out.
For the ketchup, did you mean 1/4 tsp cayenne pepper? What kind of fish sauce do you use? Is there an organic version? Thanks for sharing the mustard danger! I am one that would definitely taste right away. LOL Do you get the ground mustard from a health food store? Or is all ground mustard organic? Can’t wait to try these recipes! Thanks!
I did mean 1/4 tsp was missing the line. I corrected it.I use the Thai house fish sauce.
http://store.organicwholesaleclub.com/thai-kitchen-fish-sauce–6×7-oz-p16703c45.aspx?Thread=True
It is hard to find organic but you might check your health food stores.