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Lacto-Fermented Condiments

LACTO-FERMENTED MUSTARD

Grind wild mustard seeds to a powder. Add whey until mustard consistency. Cover and leave at room temp for 3 days, then refrigerate.

LACTO-FERMENTED HORSERADISH

Peel horseradish root. Chop into 1" sections. Grind in food processor. Mix in whey to moisten to desired consistency. Cover and leave at room temp for 3 days, then refrigerate.

LACTO-FERMENTED HOT PEPPERS

Stuff jar with peppers. Add 1 T. salt and 2 T. whey per cup of peppers. Cover with water. Weight with clean rock. Cover and leave at room temp for 3 days, then refrigerate.

HOMEMADE MAYO

2 eggs
1/3 c. raw cider vinegar & red wine vinegar combined
1 T. homemade fermented mustard
1 heaping T. homemade fermented horseradish
1/3 small fermented hot pepper, chopped
1 T. Real Salt
3 T. honey
2/3 c. homemade raw butter

Blend in food processor and slowly add 1/2 and 1/2 sesame oil and ev olive oil or until quite thick. This is usually at about 5-6 c. total mayo. Then I fill the food processor up the rest of the way with kefir cheese (kefir thickened through a cheese cloth for 24 hrs.) and reblend. This makes an excellent vegetable dip as well as a salad dressing. It's very thick. Can substitute rice bran oil for the butter and/or oils.