Make Your Condiments – Probiotic!
"Condiments are like old friends-highly thought of, but often taken for granted."Marilyn Kaytor
We all eat condiments. They are easy to make, but most people just buy them. Why don’t you let me help you make them in as little as five minutes? They will have billions of probiotics and are perfectly preserved for months. You will love them, your family won’t know they’re eating billions of good bacteria, and people will think you’re especially talented that you make your own condiments. Trust me, this is true.
Put the mayo on your sandwiches, dunk everything you love in mustard and ketchup, and learn to make your own salad dressing – and watch how it improves your health. You won’t believe how easy it is and how crazy good these condiments can be.
Many condiments were originally fermented many years ago. The Romans were the first to experiment with mustard. They mixed grape juice (known as “must”) and ground up mustard seeds, and called it “burning must” (mustard seeds are hot!), or the two Latin words “mustum ardens” – hence the name must-ard.
Ketchup was originally a Chinese sauce made with fermented fish and spices called ke-chiap. There were no tomatoes in this sauce until a British scientist and horticulturalist, James Mease, revised it in 1812. He referred to tomatoes as “love apples.” His recipe contained tomato pulp, spices, and brandy.
Salad dressings date back to ancient times. The Babylonians used oil and vinegar for dressing and European Monarchs served enormous salads in the great courts with as many as 35 ingredients in one enormous salad bowl, with many exotic green ingredients. It wasn’t until the turn of the 20th century that prepared dressings were showing up for purchase. Until then, you had to make them at home, which is easy to do. I can show you how to make them cultured, too. We have lots of dressings – French, Caesar, Lemon, Apple, and Billion Bioticland Dressing (aka Thousand Island). They’re so easy to make!
Mayonnaise was said to be the invention of one of the great chefs of France. Marie-Antoine Carême was the personal chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs, or what we call mayonnaise.
20 Second Kombucha Mayonnaise
One of my very favorite condiments is 20 Second Kombucha Mayonnaise. I can’t live without this now and always have it in my fridge. It lasts for at least a couple of months or longer and because it’s so good, I put it in so many things. You eat condiments all the time, so make ones with probiotics and stop buying the ones with preservatives and additives. I have a 20 Second Kombucha Mayo video that will Change Your Life. Commercial mayonnaise can be loaded with all kinds of things that aren’t good for you and you can have mayo in 20 seconds with my recipe. Check out the video!
Check out my recipes below. We have dipping sauces, kefir sour cream, kefir nut butters, fermented gaeli, and lots of salad dressings and more. I love probiotic condiments! They’re so fun to make and eat.
Check out all my condiment recipes!
Listen To My Podcast
Years ago, condiments were all made by fermenting them. The probiotics preserved them while improving the consumer’s health and digestion. Learn how you can make these delicious condiments, too.
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