Fermented Red Sauce (Nightshade-Free Ketchup)

Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while with truffle salted sweet potato fries. As nightshades are no longer on the menu ketchup is out. Which would be no great loss but for those fries! I did a bit of fiddling with my fermented tomato sauce recipe and came up with this. I think you’ll like it. There are some options… and yes. I went for the truffle salt in this ferment and it is truly delish. But let me know what you think!


  • 1-2 beetroot (about 1 cup chopped)
  • 1 Small or 1/2 Medium Organic Onion
  • 1 small green apple
  • 1 Tbsp unsulphured raisins or 1 fresh plum or 1 rip fig (I used a fig)
  • 3 Garlic Cloves or 2 tsp granulated garlic
  • 1/2 cup fermented onion brine
  • 1/4 cup Raw Apple Cider Vinegar
  • 1/8 cup pure maple syrup, raw honey or ¼ cup date paste (I used date paste)
  • 1/2 cup balsamic vinegar
  • 2 1/2 tsp pink salt or truffle salt
  • 1/2 tsp organic allspice
  • 1/2 tsp organic cloves
  • 1 tsp black pepper


  1. Dice the beetroot and roast in the oven at 350°F for 30 minutes.
  2. Sanitize your jar & lid in the oven at 180°F for five minutes.
  3. Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. Leave for 2-4 days on the counter to ferment.

Cultured English Style Mustard (Spicy Yellow Mustard)

Classic English Hot Mustard with turmeric and paprika.

I am an unabashed mustard fan. Which is great considering things like ketchup and barbecue sauce are off the Autoimmune Protocol Menu. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. Especially now that my spicy food intake is now limited.

The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. The jar above I made with refrigerated fermented onion brine and it was flaming hot, whereas the jar of French style mustard pictured below (yes it is half eaten) was made with a just finished brine that was sitting in 85°F heat so the finished mustard was almost annoyingly mild. But palatable to the family and as turmeric and paprika are now off the table it’s the one I was going for most often. Paprika is a nightshade and nightshades have been triggering horrendous inflammation for me in the last few months. Turmeric is a close relative of ginger and my food allergy panel came back with a level 5 ginger allergy, I have found relief in avoiding it and it’s relatives.

So with all that explanation, I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!


  • 1 cup mustard powder or mustard seeds
  • 1/4 cup ice cold to hot water as desired (if you choose to use hot, add this FIRST then let it cool down before adding culturing brine.)
  • 1/4 cup apple cider vinegar with the mother
  • 1/2 cup fermented onion liquid/brine or kimchi liquid from previous ferment
  • 1/4 tsp garlic powder
  • 1 tsp pink salt
  • 1.5 Tbsp turmeric (optional)
  • 1/4 tsp sweet smoked paprika (optional)
French style (no turmeric or paprika). Obviously I like it this way. 😂


Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree. 

Alternatively if you are using mustard powder you can use an immersion blender or whisk it together vigorously. Transfer to a 1 Pint/500ml fermenting jar with air lock or a swing/clip top jar. Leave for 2-4 days on the counter to ferment. Enjoy!