As someone who loves to cook and experiment with different flavors, I have always been a big fan of condiments like hot sauce and mustard. However, I usually don’t buy them at the store because I have fermented condiments from my Nana. She never forgets to send me some of her delicious condiments, which she makes using her own fermentation techniques. But since she’s a bit far from my apartment, she taught me her methods for fermenting these delicious condiments, and now I can make them myself whenever I want.

How to Make Mustard, Hot Sauce, and other Condiments

Fermenting condiments at home can sound a bit intimidating, but it’s actually easy to do. With a few pointers, you’ll be able to make your fermented condiments.

Using Salt Brine

My grandmother’s favorite way to ferment sauces is with simple salt brine. She would combine water, salt, and the desired spices and herbs to create the perfect flavor profile for her sauces. Then she would add the main ingredient to give it an extra kick of flavor.

She would make a hot sauce by adding hot peppers to a fermenting mixture created using salt brine. This process involved submerging the peppers into a salty liquid, allowing them to soak for several days to bring out their natural flavors and create an intense, spicy condiment.

Then, for her own homemade mustard, she’ll use mustard seeds. She’ll combine mustard seed with other ingredients such as vinegar, sugar, and turmeric to make her very own homemade mustard. She will use the mustard seed as a base for her condiment, mixing it with all of the elements that give her mustard its unique flavor. She can also experiment by adding spices or herbs to create a more complex flavor profile.

Using Whey

My Nana also taught me that you could ferment condiments differently by using whey, which is the liquid left over after straining yogurt or kefir. The good bacteria and enzymes in whey are used in this traditional method to improve the taste and texture of food. It also makes foods last longer since fermented foods can be kept for months without losing their flavor or freshness.

To do this, you mix the whey with the spices and herbs you want, then add the main ingredient and let it settle out on the counter for a few days to ferment. This is a great way to make probiotic-rich condiments that are good for the health of your gut.

Using Vinegar

You can also use vinegar to make fermented condiments, just like my Nana. You can do this by mixing the vinegar with the desired herbs and spices before combining it with the key ingredient – such as hot peppers or garlic. Allow it to sit for a few days in order for the flavors to fully develop, and then enjoy your homemade condiment. This method is great for making tangy and tasty condiments, but it may not have as many probiotics as other methods.

Using Wild Fermentation

Although Nana doesn’t usually opt for this method due to the inherent risks involved, wild fermenting is still a viable option for making fermented condiments. Wild fermentation involves allowing the naturally occurring bacteria in the air and on the ingredients to do all of the work without any added starters or cultures.

This method can be harder to control the fermentation process, making it a bit riskier than other methods. But it can make unique and delicious flavors and can’t be made any other way.

Tips to Successfully Make Fermented Condiments

Nana has been creating delicious condiments for I don’t know how long. Along the way, she has learned many valuable lessons about the art and science of fermenting and generously shared her knowledge with me. Here are some of the things that I’ve learned from her to successfully ferment hot sauce, mustard, and other condiments. 

Use Good-quality Ingredients

Nana always tells me to be selective about the ingredients I use in the food I cook, can, or ferment. She always says that choosing high-quality ingredients is important if you want the final dish to be tasty and satisfying. And true enough, I always end up making delicious condiments whenever I choose fresh hot peppers for my hot sauce and other good-quality ingredients.

Use Clean Storage Jars

It is important to make sure that all of the jars and other tools used during the fermentation process are completely clean. This will prevent any contamination that could cause the condiments or other foods to go bad. If the jar or tools are not cleaned properly, bacteria can grow and make the food unsafe to eat.

Nana advises that when fermenting hot sauce or mustard, it is best to utilize jars with air-tight lids. Air-tight lids prevent oxygen from entering the jar, which can potentially spoil the contents. Plus, it helps maintain the flavor and consistency of your condiments during fermentation. So, if you’re looking to create a delicious and consistent end product, make sure to use jars with air-tight lids for your hot sauce or mustard fermentation.

Always Follow the Recipe

Another tip from my Nana when fermenting condiments is to follow the recipe carefully. This is especially important for the amount of salt in water and the length of time the food is left to ferment. If not enough salt is added, the condiments may go bad. On the other hand, adding too much salt can stop good bacteria from growing.

Monitor Fermentation Process

One of the most important factors to consider when fermenting condiments is timing. So, Nana tells me to always monitor the fermentation process for optimal results. Getting the best taste and texture from different ingredients and fermentation methods will take different amounts of time. For example, a simple salt brine fermentation for hot sauce may only take a few days, while a more complicated fermentation for chunky salsa may take several weeks.

Check Ferment Often

Even though we love the process, we can’t just set it and forget it when it comes to fermenting food. Checking on your ferment often is the best way to make sure that everything goes well and that you get a good batch.

One important reason to check on your ferment often is to look for mold or smells that don’t seem right. Mold can be a big problem during fermentation because it can spread quickly and ruin the whole batch. In the same way, strange smells may mean that something is wrong with the fermentation process.