Page 55 - Spring 2019 Journal

CONDIMENTS GALORE
Who doesn’t love ketchup on a burger,
dressing on a salad or mayonnaise on a sand- wich? The trouble is, most commercially avail- able products, even when “organic,” are made from health-compromising rancid oils, loads of sugar and powdered eggs whose proteins have been damaged. Fortunately, making your own condiments need not be difficult.
Traditional condiments are made using
simple fermentation methods (see “Three Simple Condiments”). Sauer- kraut is the most basic and will give you a vibrant condiment with juices ready for the preparation of other condiments. Kraut need involve no more than shredded cabbage and salt, possibly with a little added water for additional moisture (and brine for drinking). I use sauerkraut liber- ally to top salads, as a side for burgers or as a vegetable accompanying any meat. The juice is also very useful for treating stomach complaints and aids in detoxification.
A basic ketchup can be made using a mixture of crushed tomatoes and tomato paste, a little juice from the fermented sauerkraut (or whey)
THREE SIMPLE CONDIMENTS
SAUERKRAUT
1. Shred desired quantity of cabbage into a large bowl.
2. Add unrefined salt (about 1 tablespoon per medium-sized head of cabbage), working salt in with clean
hands.
3. Let the cabbage sit for about twenty minutes to allow the salt to bring out the juices, adding water if
needed. It is not necessary to macerate the cabbage.
4. Adding a few herbs such as dill or caraway seeds, and chunks of apple or garlic (not both) take the
flavor from basic to marvelous. My favorite? I add thin slices of cucumbers, dill and a little garlic (or
juice from fermented pickles) for a really delicious summertime kraut.
5. Pack tightly into either a stoneware crock or glass jars and let sit at room temperature, with an airlock
or daily “burping,” for at least five days.
MAUREEN’S FERMENTED KETCHUP
29-ounce can Muir Glen fire roasted tomato purée
2 tablespoons raw apple cider vinegar
2 tablespoons whey (liquid, unpasteurized) or juice from kraut, pickles or kimchi
1/2 tin anchovies in olive oil
1/4 large green pepper, sliced
1-2 tablespoons raw honey
2 cloves fresh garlic
2 teaspoons basil
2 teaspoons salt
1 teaspoon ground mace, 1 teaspoon dry mustard, 1/2 teaspoon powdered chipotle 2 pinches each ground cinnamon and nutmeg
Instructions:
1. Purée the ingredients in a blender, Vitamix or with an immersion blender.
2. Let sit at room temperature for several hours to culture. Makes about one quart.
MAYONNAISE
2 whole eggs and 1 egg yolk from pastured hens
1 1/2 tablespoons fresh lemon juice and 1 1/2 tablespoons juice from a ferment (such as sauerkraut or pickles) 1/2 to 1 teaspoon salt
1 teaspoon Dijon or whole-grain mustard
1 1/2 to 2 cups good-quality olive oil
Instructions:
1. Pulse or blend (using a small food processor, blender or immersion blender) the eggs, lemon juice,
ferment juice, salt and mustard.
2. Add olive oil in a slow, steady stream with the motor on high speed until desired thickness.
3. Alternatively, put everything in a wide-mouthed jar and use immersion blender on high speed for about
twenty seconds.
SPRING 2019
Wise Traditions 53