03 Fermented Condiments

Your progress

0% complete

Your progress

0% complete

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

Required

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.

Go to recipe

Resources

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.

Everyday Fermented Foods Shopping List

Fermentation FAQs

Fermentation & Bread

Want to apply fermentation to other creations like bread? Leaven breads by using sourdough starter cultures to ferment dough with the Gluten-Free Bread Basics Course. Or skip the culture and use simple yeast for quick-rise breads in the Active-Dry Yeasted Breads Course.

Fermentation Tools Overview

Fermentation Safety

How to Use Salt

What’s the Difference Between Pickling and Fermenting?

Fermentation Tips for Success

Signs of Success: What to Look For

How to Enjoy Fermented Condiments

Extra Recipes

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

Fermented Mustard

Classic Fermented Hot Sauce [Red & Green]

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.