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!
• Check it out: The Superfood Secret to Making Homemade Condiments Last for Weeks at Eating Rules
Have you ever tried culturing condiments?
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