Tagged "condiments"

Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.

When you culture a food, naturally occurring bacteria convert the sugars in the food into lactic acid or alcohol – both of which prevent spoilage.

This vegan mayonnaise was a happy accident. I was trying to make a different version of home-made margarine during October Unprocessed last year, tried agar agar instead of lecithin, and ended up with creamy, fluffy, cholesterol-free and salmonella-free mayo.