Whether you're making them as gifts or for yourself, homemade condiments are tastier and less processed than their store-bought counterparts, but their shelf life is often alarmingly short. Eating Rules has an intriguing culturing method that extends the shelf life of homemade condiments by weeks or even months, while also making them more nutritious — all you need is a little yogurt.The secret is whey, the liquid that seeps to the top of yogurt after it's been sitting in the fridge for a couple days. Packed with beneficial bacteria, whey can be used to culture condiments like ketchup, salsa, and even mayonnaise. It's the same process that transforms cabbage into sauerkraut, or tea into kombucha, but it takes just 2-4 days and doesn't affect the flavor of whatever you are culturing.
Even better, this process results in more nutritious condiments, as the culturing increases vitamin levels and adds probiotics. We're definitely intrigued!
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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