Can’t Stop, won’t stop fermenting, because apparently I can’t make other condiments.
Stop! Before you attempt these, I recommend you learn the basics of fermenting by making sauerkraut.
Sadly, we have another fail this week. But that’s what this whole challenge is about! Fermenting is honestly so much fun and a great way to keep veggies on hand all winter long that are no longer in season. Yes, you can still get out of season veggies in your American grocery stores… but they were flown in from faraway places which leads to a pretty big carbon footprint. Eating seasonally is always a good way to reduce your carbon footprint, plus it’s fun! Fermenting condiments is a great way to preserve those summer veggies until next year’s bounty.
Fermented Jalapeno Ingredients
Fermented Jalapeno Recipe
There’s really not much to fermenting simple veggies. Add salt. If there isn’t enough brine on its own, add some water. That’s it! Then you forget about it for a while. You can do this with pretty much any veggie you like! I opted for jalapeños to try to add to burgers and pizzas.
Onion Relish Ingredients
Onion Relish Recipe
You can use onion relish on its own, or mix it into dips or even biscuits! I am excited to try mine in a dip. Funny story though, I can’t find mustard seed at my local grocery store right now… and I decided to add a tiny bit of turmeric… so now my onions look like a very yellow science experiment. I think they will still taste good. Probably.
Avocado Oil Mayo Ingredients (Fail!)
Avocado Oil Mayo Recipe (Fail!)
Well you knew there had to be a fail here. I tried. I really did. I followed this recipe exactly… and it was still liquid. I think sorcerers must make mayo because I truly don’t understand. Maybe I should try a different kind of oil next time? I wasted an entire expensive bottle of organic avocado oil on this and I am kind of sad about it! Have you had any success making mayo? Share your secrets (or magic spells) with me please. If you are interested in actually making this work, you should go check out the post from the made from scratch queen, Lisa on Farmhouse on Boone.
Print It for Later!
- 1lb jalapenos
- 1-2 tbsp sea salt
- Cilantro and Lime (optional)
- Filtered water
1. Slice jalapenos into rings and sprinkle with salt. You can add cilantro and lime for flavor now if you choose.
2. Work into mason jar and cover with water to just above the jalapenos.
3. Add fermenting weight and topper and leave to ferment for 48-96 hours.
4. Transfer to fridge and enjoy for up to 6 months.
- 5 large onions
- 1-2 tbsp sea salt
- 1 tsp cumin
- 1 tbsp mustard seed
- 1 tbsp sauerkraut brine
1. Thinly slice onion into rings and sprinkle with salt, working it in.
2. Add mustard seeds, cumin, and sauerkraut brine.
3. Press into mason jar making sure the brine is above the onions.
4. Add fermenting weight and let ferment for 7-14 days.
5. Transfer to fridge and store for up to 18 months,