You can add a teaspoon or two of vinegar to a half cup of ketchup or mustard to give it a healthy prebiotic boost and flavor kick. For example, we use our Cherry Poppin’ vinegar in cocktail sauce, Kilt-y Pleasure (scotch) in our mustard or BBQ sauce, and Nona or Basil Instinct when making a home made mayo,
Adding vinegar to condiments, salad dressings, or as the final ingredient while cooking helps preserve the live beneficial bacteria.
If you want to make your own condiments, check out these websites for additional recipes and tips:
