Before there was refrigeration, there was fermentation, a way of keeping foods around longer in all sorts of weather. The Germans have sauerkraut, and the Koreans have kimchee. Nearly every culture has something that uses natural processes to alter food and by doing so creates something marvelous. And as nutritionists have discovered, fermented food is good for you, too.
Enter jovial sister team Lauren and Simone Temkin, who produce Cultured & Saucy, a fermented condiment line that will please both vegans and carnivores alike. Their fermented salsas and sauces come in six varieties: Curry Chutney with Lime, Ginger and Turmeric; Dill Dijon Mustard with Lemon and Garlic; Exotic 5 Spice; Ginger Mint Saffron; Lime Chili Salsa; and Herbs de Provence. The sisters prefer to refer to the products as “condiments”; their product is so versatile, they say, that “sauce” doesn’t do it justice. Call it marinade and folks might not spread it on crackers or mix it in with mayo to make a dip.