When you make a food product in small batches to sell at farmers markets or directly to consumers online, you can make it pretty much the same way as in your home kitchen. Keeping things unprocessed is relatively easy. But when you’re making a food product in a manufacturing plant in large quantities, a product that has to stay fresh and consistent for months, you have new considerations.
Tag Archives | condiments
Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.
When you culture a food, naturally occurring bacteria convert the sugars in the food into lactic acid or alcohol – both of which prevent spoilage.
This vegan mayonnaise was a happy accident. I was trying to make a different version of home-made margarine during October Unprocessed last year, tried agar agar instead of lecithin, and ended up with creamy, fluffy, cholesterol-free and salmonella-free mayo.