03 Fermented Condiments

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What you’ll learn

Let’s continue practicing fermentation to create tangy, nuanced, and delicious staple condiments like ketchup, mustard, and hot sauce.

The objectives for this module:

  • Continue putting lacto-fermentation techniques into practice with different ingredients and preparations
  • Use lacto-fermented brine from fermented vegetables as a culture to kickstart fermentation
  • Practice making a homemade fermented ketchup
  • Learn a bit about “pasteurization” and how to stop or slow fermentation
  • Create other everyday condiments like fermented mustard and hot sauce

Overview & Recap

Required: read the overview and complete the recap once you create your practice recipe.

1: Fermented Condiments Overview

Continue putting your know-how and fermentation skills into practice in this module. Reference all of the tips and articles we provide here (and from previous modules) to support your learning.

You’ll now practice making everyday condiments like ketchup and hot sauce using fermentation techniques, Then, if you like, you’ll start working with a simple culture to ferment mustard in an extra recipe. Read through all suggestions with each recipe so one recipe can become many thanks to your creativity. Document your findings and preferences in your cooking journal.

2: Fermented Condiments Recap

This Lesson Recap will be your personal input of progress (photo and written). Grab your fermentation journal, prepare the Practice Recipe, then complete this recap.

You must complete the recap to complete the module and eventually the course.

Practice Recipe


Remember to always read the entire recipe, all the tips, and watch the step-by-step videos before preparing that recipe so you know what to expect. Make sure that you have the right ingredients on hand and the tools you need to make it all effortless and fun. Document your discoveries and preferences in your fermentation journal.


Fermented Ketchup

Practice using a variety of probiotic-rich cultures (sauerkraut brine, honey, etc.) to make a fermented ketchup that’s complex and delicious.


Required: read all articles

Helpful and inspiring know how and support for successful and creative fermentation. Find troubleshooting FAQs within each recipe.

Extra Learning & Cheat Sheets

Ensure that your creations are successful every time with this extra know how and support. Gain an understanding of potential variables and substitutions, get troubleshooting ideas, a general shopping list to get started, creative inspiration, and much more. Reference these articles throughout this entire course.


Extra Recipes

Recommended: practice your fermentation skills by making these extra recipes. Use variation suggestions to play and make them your own.

Recommended Reads

These are some of our favorite books that either focus on or touch on culturing and fermenting foods. Some are essential, and some are just nice-to have—you decide what’s what. We’ve listed them here for shopping convenience.

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like. 

Sandor Katz’s Books

Sandor Katz is an incredibly knowledgeable, enthusiastic, and inspiring fermentation “revivalist.” We highly recommend picking up a copy of The Art of Fermentation, Fermentation Journeys, and/or Wild Fermentation to dive further into the wide, creative world of fermentation.

The Pantry to Plate Cookbook

Good Food Cooking School founder Heather Crosby’s cookbook full of recipe templates that include fermented goods.

Shopping: Tools

This is a convenient listing of basic tools called for in this course as well as some “nice to have but not necessary” items that make fermenting easier and more fun. For the why-we-use-it behind each tool, go here.

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.