Switching to natural condiments is important. Commercialized condiments are very toxic. You may think that using a small portion of condiments does not impact your health. However, you use a little bit every meal and every day, so you may end up eating a lot of toxic substances with condiments. When I learned about the GAPS Diet, I changed condiments immediately.

Fermented Ginger and Brine

Cut Ginger to fit in a pint Jar. Add 2 teaspoons of salt and water. ( Please make sure the water is not chlorinated, fluoridated, or containing any other chemical that prevents lacto-fermentation.) Cover and leave the jar in a cool, dark place for 6 months. Chopped or grated fermented ginger can be added to your recipe as a condiment. The brine produced by the fermentation process gives a nice flavor to a dish.

Fermented Lemon and Brine

Squeeze two whole lemons (with no damage or blemish on the skin) into a pint jar. Add two teaspoons of natural salt and water.( Please make sure that the water is not chlorinated, fluoridated, or containing any other chemical that prevents lacto-fermentation.) Cover and leave the jar in a cool and dark place over 6 months.)

Fermented lemon is used for Mediterranean dishes such as casserole chicken or meat dishes with tajin. Grated fermented lemon over sauteed vegetables or sliced avocado with good organic olive oil are beautiful dishes.

Shio-Koji

20oz Dried Koji (Aspergillus oryzae) mixed into 3 1/3 cups of warm water ( at about 140F) and 10 tablespoons of natural salt. Leave it for 7 to 10 days. It should be ready to use. Please mix thoroughly once a day.

Add one teaspoon of Shio-Koji to any marination, stew, or casserole dishes. It will give the dish a more natural Umami taste.

You can also use yogurt, miso, and lemon juice as condiments. Please always check for food allergies.