Growing up, my mom always loved mayonnaise and I thought she was crazy. Fast forward 30 years and I’m just as obsessed with mayo as she was!
I’ve been very honest about my not-so-perfect obsession store-bought mayo, it’s the one ‘bad’ food that you’ll frequently find in my fridge.
And I refuse to apologize.
We all have our one thing that we can’t give up and that is totally OK!
Yes, I’m giving you permission to abandon perfection.
While ideally you’ll make your own homemade mayonnaise or choose a better brand – I totally understand if you don’t. I’m right there with many of you, I’ve made homemade and I’ve tried every healthier brand on the market and I just sincerely can’t.
If you are looking for healthy store bought mayo, check out these:
But here’s the amazing thing – no matter what mayo you use, even store bought, you can quickly and easily make it into a probiotic-packed, fermented food!
How to Ferment Mayonnaise (& other Store Bought Condiments)
We all know that if you let food set out at room temperature too long, it will spoil and potentially make you sick if you eat it (aka bad bacteria taking over.) However, by simply adding beneficial bacteria, YOU control the process. So instead of the bad guys taking over and ruining your food, the good guys multiply creating a fermented food.
It’s that simple.
For each 1 cup of store bought or homemade condiments, add 1 tablespoon of Whey (or vegetable starter, if dairy intolerant) and mix well. Transfer into a glass jar, cover with cheesecloth and secure with a rubber band or string. Allow ketchup, mustard, salsa, horseradish, etc to ferment for 3 days at room temperature… Mayonnaise only needs 8 hours at room temp to ferment.
Cover fermented condiments with an airtight lid and transfer to the refrigerator for storage. They will keep for 6+ months.
NOTE: I feel very strongly that all fermented foods taste better when completely chilled vs at room temperature. So please wait to taste until your foods have had 24 hours in the fridge for the best flavors.