Fermented Condiments

Cultured Beet & Apple Relish

Lacto-fermented Curried Mango Ginger Chutney

A great addition to any Indian meal, this chutney is an amalgam of flavors sure to please your palate. Try to use fresh ginger and garlic as they lend a fresher, more developed flavor than ground spices.

Southwestern Buttermilk Lacto-fermented Salsa Dressing

Combine creamy buttermilk and sour cream with tangy salsa to make a perfect dressing for a southwestern meal.

Lacto-Fermented Dijon Mayonnaise

This mayo calls for Dijon mustard, adding tang to an otherwise everyday condiment.

Lacto-fermented “Suncado” Mayonnaise

Here's a thick, tasty mayonnaise using a combination of healthy oils: sunflower and avocado.

Fermented Beet and Fruit Ketchup

Here’s a tasty ketchup for those who avoid nightshades. There’s no need for added sweeteners with the combination of dried plums and pears. If you don’t tell, no one will guess this is made from beets.

Cran-Apple Relish

This tasty relish is perfect with turkey, or on toast or yogurt.

Lacto-fermented Honey Dill Mustard

Dill, mustard, and honey combine to make a condiment fit for the finest table.

Easy Probiotic-Rich Thousand Island Dressing

Thousand Island dressing is one of those dressings that can really make the dish it is added to. Whether it’s spooned thick onto a sandwich or poured thinly over a salad, this famous dressing can be made rich in probiotics when you’ve already got a few lacto-fermented condiments on hand.

Lacto-Fermented Thai Basil

An amazing addition to salads or pasta, this preserved thai basil will wow you with its full flavor and aroma.

Lacto-Fermented Peach-Raisin Chutney

This chutney is a sweet treat with a shortened fermenting period. It is great for skeptical first-timers!

Naturally Fermented Salsa

Learn to make delicious probiotic-rich salsa! Our easy recipe will leave your family wanting more.