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Sauces & Chutneys

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Berbere Pepper Paste


  • 1.5 Pounds of Red Chili Peppers, chopped
  • 1 Tbsp Berbere Seasoning
  • 2 Tsp Redmond Real Salt

Prep the Goods: Rinse and put chilis in a food processor, seeds and all. Pulse until chilis are finely chopped.

Jar the Goods: Place chilis in a quart-sized wide-mouth mason jar and incorporate your salt and berbere spice blend until fully mixed. Once mixed, press peppers down underneath their own brine with a kraut-pounder. Use a ViscoDisc if necessary to help keep peppers under the brine.

Assemble the Airlock: Fill food fermentation kit airlock with water to the fill line. Affix the airlock lid to the wide mouth jar and ferment for up to 3 weeks at room temperature. You can ferment longer or less if you’d like. Once soured to your liking you can cap or cork your jarred goods, then refrigerate and enjoy!

Your fermented pepper paste should keep preserved for up to a year as long as they are kept in cool storage and under the brine.

Miso-Hot Sauce

Miso-Hot Sauce.


1 mixed bag of hot and sweet peppers from farmers market

1 tbsp of live miso paste

Brown Rice Flower to thicken (optional)

Wash and prep peppers, with or without seeds and puree with miso in blender.  Add enough water to liquefy puree, use brown rice flower if desired to thicken sauce.  Pour the hot sauce in the food fermentation kit, seal with airlock and place on counter away from sunlight for about a week.  Once done fermenting cap with metal lid, refrigerate, and enjoy!

Mango-Ginger Chutney


  • 3 Cups Diced Ripe Mango, peeled, I used 2 mangoes
  • 2 1/2 Tsp. Fresh Ginger, minced
  • 2 Cloves Fresh Garlic, minced
  • 1 Large Shallot or 1/2 Sweet Onion, minced
  • 1 Small Handful Fresh Cilantro, leaves & some stems, minced
  • 2 1/2 Tbsp. Lemon Juice
  • 2 Tsp. Curry Powder
  • 1/2 Tsp. Chili Flakes (optional)
  • 1 Jalapeño or Red Thai Chili (or Bell Pepper if you’re not big on spiciness), minced
  • 1/4 Tsp. Cinnamon

Mix together all above ingredients in a large mixing bowl and stir with a spoon until all the fruit pieces are evenly coated in the lemon juice, shallots, cilantro, and spices. Mix up 1 Tbsp. Salt with 1 1/2 Cups of non fluoridated water. Pack the fruit chutney into a Quart-size Wide-Mouth Canning Jar, and pour the brine over the top of the chutney. If you need more brine, mix up a little more in the same ratio and pour it over the top, completely covering the fruit chutney ingredients, and leaving about an 1 inch of space from the mouth of the jar. Cap and assemble the airlock lid. Enjoy after 4 Days of fermentation.

Probiotic Ketchup


  • 2 (6-ounce) Cans of Organic Tomato Paste
  • 1/4 Cup Raw Apple Cider Vinegar
  • 2 Cloves Garlic, minced
  • 1/4 cup Organic Maple Syrup
  • 1 Tbs Real Salt
  • 1/2 Tsp Cayenne, optional
  • 1 Tsp Onion Powder
  • 1 Tsp Allspice
  • Pepper, to taste
  • 1/4 Cup Starter Culture, I use whey or kombucha; For miso paste use 4 Tbs


Empty Organic Tomato Paste in a quart size wide mouth mason jar. Rinse cans with apple cider vinegar and pour in jar. Add spices, maple syrup, and desired starter.

Once the ingredients are mixed all together seal the jar with your specialized airlock lid. Take the cap off the airlock and fill with water to the fill line, recap airlock, and cork airlock it in the lid. Allow the ketchup to sit room temperature for 2 days.

Once done fermenting, cork the lid with a rubber cork, or use a wide mouth metal lid to maintain freshness. Refrigerate and enjoy.

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