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Make Your Condiments – Probiotic!

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“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.

Mustard

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

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.

Check out my Cranberry Ketchup in my new book Cultured Food in a Jar, plus 17 more condiment recipes that you will love! 💓 We have dipping sauces, kefir sour cream, kefir nut butters, kefir powdered cheese for popcorn, and lots of salad dressings and more. I love probiotic condiments! They’re so fun to make and eat.

Mayonnaise

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.

Salad Dressings

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 (seen in picture below), Caesar, Lemon, Apple, and Billion Bioticland Dressings (aka Thousand Island). They’re so easy to make!

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!

Here are sixteen condiment recipes, and I have many more recipes in my book. Don’t buy the ones at the store when you can make ones that your family will love. It’s an easy and delicious way to sneak probiotic foods into your family’s diet.

Listen To My Podcast

Check out more condiments on my recipe page. Here are just a few of my favorites.

Apple Kefir Dressing
Billion Bioticland Dressing (Thousand Island)
Cultured Ketchup
Fermented French Dressing
Fermented Garlic
Fermented Jalapeños
Fermented Sweet Peppers
Homemade Apple Cider Vinegar
Kefir Caesar Dressing
Kefir Nutella
Kombucha Mayonnaise
Kombucha Marinade
Kombucha Vinegar
Lemon Kefir Dressing
Mustard
SCOBY Garlic Dressing
3 Responses to "Make Your Condiments – Probiotic!"
  1. Hi Donna,
    Please explore how to take that mayo and turn it in to Ranch dressing…I just can’t
    seem to do without my ranch dressing!
    Thanks for all you do and I am loving all these cultured foods!

  2. My family loves the Kombucha mayonnaise!!! We make it at least 2-3 times a week. Although I have tweaked the recipe because my boys don’t like the overpowering taste of olive oil and they like it spicy. We use 1/4 Cup jalapeno olive oil or Habanero olive oil(when in season) and 1 -1/4 Cups of Sunflower seed oil, 2 tsp. lime juice, 3 TBSP Kombucha, 1 tsp. spicy brown mustard, 2 whole eggs(I’m lazy and don’t feel like separating the yolk & whites), 1 tsp. raw honey, 3/4 tsp. each garlic, onion, & salt. Sometimes I will add 1/2 tsp. of Chipotle powder. I use my hand blender(so much faster and easier to clean) and blend all the ingredients in a wide mouth 1-quart jar.

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