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3 Recipes For Fermenting Sauces

3 incredibly delicious sauces made by fermenting!
Prep Time5 mins
ferment5 d
Total Time5 mins
Course: condiment, sauce
Cuisine: American
Keyword: fermenting sauce, homemade horseradish, homemade hot sauce, homemade mustard sauce, lacto fermented sauce
Servings: 12 servings
Calories: 22kcal
Author: Eden

Ingredients

Lacto-Fermented Stone-Ground Mustard

  • 1/4 cup Yellow Mustard Seeds
  • 1/4 cup Brown Mustard Seeds
  • 1/3 cup Water
  • 3 TBL Apple Cider Vinegar raw
  • 2 TBL Whey or Raw Kombucha as your starter (available at most health food stores)
  • 1 TBL Sea Salt
  • 2 cloves garlic

Lacto-Fermented Prepared Horseradish

  • 2 cups peeled roughly chopped horseradish root
  • 2 tsp unrefined sea salt
  • 2 TBS raw unfiltered apple cider vinegar or kombucha vinegar
  • Enough filtered water to make it smooth
  • 2 TBS whey
  • 1/3 cup crème fraiche optional

Raw and Fermented Hot Sauce

  • 15 long Serrano or Jalapeno chillies
  • 2 cloves garlic
  • 1 1/2 teaspoon fine sea salt
  • 2 tablespoons water
  • 1/4 cup apple cider vinegar

Instructions

Lacto-Fermented Stone-Ground Mustard

  • Food process or blend all ingredients until thick.
  • Add to a jar with tightly sealed lid, leaving 1/2-1 inch head space.
  • Let ferment at room temp. for 3-5 days.
  • Transfer to refrigerator. Will keep for many months.

Lacto-Fermented Prepared Horseradish

  • Process horseradish root, sea salt, and vinegar together in a food processor until finely chopped.(WARNING...this is VERY strong, so you might want to bring the food processor outside to save your lungs.)
  • Add a few Tablespoons water and blend until smooth. Add more water as needed to make a spreadable consistency.
  • Stir in the whey and the optional crème fraiche if you like creamy horseradish.
  • Transfer to a wide mouth pint jar, and cap with an airlock lid.
  • Ferment at room temperature for 5 days and transfer to refrigerator for a few days to let the flavors develop and the horseradish to mellow.
  • Store for up to 4 months

Raw and Fermented Hot Sauce

  • Remove the tips and seeds from the chillies. Place into a food processor, along with the garlic, salt and water and blend until a fine paste forms. Transfer mixture to a clean glass jar, screw the lid on loosely and leave in a warm place out of direct sunlight, for 3-5 days. After 3-5 days you should see little pockets of air, this means it’s ready. Transfer mixture to a blender, along with the vinegar and blend to a smooth paste. Pass through a sieve, and extract as much of the liquid as you can. Discard the solids and pour the chilli sauce into a glass jar. Refrigerate and use within a few months. Recipe adapted from My Darling Lemon Thyme.

Notes

Download the labels here! These labels are meant for small containers.
Mustard Label
Horseradish Label
Hot Sauce Label

Nutrition

Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.4mg