Tag Archives: condiment

gingersyrup1

Ginger syrup

I’ve been big into homemade preserves lately and absolutely love the flavour of ginger.  I came across this ginger syrup recipe from Saveur magazine and was very impressed with the results. I love the peppery bite this syrup has with the added black pepper. I modified the recipe by adding more sugar and  found I had to boil the syrup down considerably to get a nice thick consistency of maple syrup. This could be used on pancakes, to moisten cakes, on ice cream or even added to sodas.

gingersyrup1

Ginger syrup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: condiment
Serves: 4
Ingredients
  • 1 6 inch piece of ginger
  • 2 cups sugar
  • 1 cup water
  • 11/2 tsp whole black peppercorns
Instructions
  1. Peel and slice ginger and add to 2 qt pot
  2. Add sugar, water and peppercorns and boil.
  3. Reduce heat to medium and simmer until almost reduced in half (30 minutes)
  4. Chill overnight, then strain into a glass or plastic bottle
  5. Refrigerate

 

 

ketchup

Fermented Ketchup

My kitchen is alive these days in every corner. Starting with kimchi in one corner, I  now have water kefir bubbling away along with ketchup, mustard and carrots.  Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.

Fermented Ketchup
 
Author:
Cuisine: condiment
Ingredients
  • 3 7oz cans or jars of tomato paste
  • ⅓ cups raw honey
  • 3 TBLS raw apple cider vinegar
  • 6 TBLS sauerkraut juice
  • 21/2 fine grind kosher salt
  • pinch cayenne
Instructions
  1. I fermenting jar (old mustard dijon jar with rubber seal)
  2. Add all the ingredients in the jar and mix well.
  3. Seal the jar and leave on the counter for 3 days.
  4. Open lid everyday to check on fermentation.
  5. Refrigerate after 3 days