Fermented Mustard

fermented mustard

Mustard is a super simple condiment to whip up. This fermented version takes one day to ferment and will last in the fridge for a couple of months. This mustard is stronger than your standard variety so a little bit really does go a long way. You can use it in salad dressings, sauces or straight up as a spread. 

Lacto-Fermented Mango and Ginger Chutney

mango and ginger chutney

This isn't your average chutney. Traditional chutneys are preserved with lots of sugar and vinegar. This one has no added sugar and is preserved by lacto-fermentation. This means it's full of healthy bacteria that are good for your gut. The down side is it won't keep for as long as your standard chutneys and will continue to ferment in the jar changing flavour as it goes. For this reason it is best consumed in 1-2 weeks. After that it will start to turn slightly alcoholic from the fermentation of fruit (it is still ok to eat but best hide it from the kids!).

This makes a delicious accompaniment to both sweet and savoury dishes. We use it more as a sweet topping and dollop it on porridge, pancakes and muffins. Experiment and see how you like it.  



We eat A LOT of sauerkraut at our place. A huge spoonful with most meals adds up fast - almost 1 quart jar every couple of weeks. Anjali likes our Plain Kraut best but we like to mix it up, get creative and experiment with different flavour combinations. 

This variation is my absolute favourite. I first came across Curtido - an El Salvadorian ferment, in the book Nourishing Traditions 2 years ago and have been hooked on it since! It's super punchy and is the perfect way to add extra flavour to your meals. We have adapted the original recipe to our liking. 

Cultured Cashew Cream Cheese

This cashew cheese is a great dairy free alternative to sour cream. It's smooth, creamy and slightly tangy from the fermentation. We've been drizzling it on everything from sweet potato chips to nachos. 

We used our Pickled Pepper brine to culture it but if you don't have a batch of these handy you can use sauerkraut juice, whey or the insides of 2 probiotic tablets. The pepper brine gives it a really nice flavour so if you are using something else try adding in some fresh herbs for extra flavour. 

Crunchy Dill Pickles

These pickles are super easy, tangy, crunchy and delicious. They were one of Anjali's first foods and she absolutely loves them - hence her nickname 'Jali pickle'. They taste great on sourdough or just by themselves. The dill makes them and really gives it that 'pickle' flavour but if you don't have dill use any fresh herbs you have on hand.

In the video below we show you how to make them. We filmed this late last year with our lovely friends the Organic Sisters. Check out how small Anjali is. She managed to sleep through the whole thing (ahh how times have changed!).