Mustard

Most mustard is made from either white (or yellow) mustard plant, Brassica hirta. Its spicier cousin is the brown mustard, Brassica juncea. We use a combination of the two here. …

Chiles in Escabeche

Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …

Persimmon Chutney

Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. With a glut of …

Three Pepper Relish

In warm weather, fresh chile peppers ferment quite quickly and easily. This 3-day hot relish recipe is made from three kinds of peppers: Antohi (a mild pepper with about 1000 on the …

Homemade Fish Sauce

I admit that I had been reluctant to get into the world of fermented meats. After all, it just seemed more hazardous. There is an increased risk of fermenting meat …

Fermented Ketchup

Homemade condiments like fermented ketchup provide another way to take in probiotics, while at the same time eliminating another High-Fructose Corn Syrup-laden food from your diet. They are also a …

Peach Mango Chutney

Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. Chutneys and any fruit-based …