Cultured Tomato Sauce


750 gr pure organic tomato paste
1/2 cup organic maple syrup or raw organic honey
1/2 cup kombucha vinegar, master tonic, water kefir or raw ACV as a starter
2 tsp smoked sea salt
1/4 tsp cayenne pepper or pink peppercorns (optional)
2 cloves garlic, peeled and mashed
1/4 tsp Cultured Artisans sweet spice mix
1/3 cup worcestershire sauce or Tamari (optional)
2 * 500 ml jars


  1. Blend the tomato paste with all the ingredients and stir well.

  2. Pour the sauce mix into the clean jars. Make sure that you leave space for it to rise as it ferments.

  3. Seal the jar and label with date. Place the jar on the bench, out of direct sunlight for 1-2 days to ferment.

  4. Stir the sauce and transfer to the fridge. Consume the sauce.

  5. Tomato sauce can be stored in the fridge for up to 6 months.


Note that you have multiple starter options instead of kombucha!

This tomato sauce is a great condiment for kids.

This is a flexible recipe that you can adjust for personal taste. You can add your favourite spices and herbs.

While experimenting, we recommend, you make it in small batches.

Mango, Cranberry & Turmeric Chutney


1 cup firm greenish mango, finely diced
1/2 cup cranberries, chopped
1/2 cup Spanish onion, finely diced
1/2 tsp fresh turmeric, grated
1/2 cup kombucha vinegar, master tonic, ACV
2 tbsp raw honey
1 tsp yellow mustard seeds
1/2 bunch thyme
2 bay leaves
Pink peppercorms
3 gr salt
2 * 500 ml jars


  1. Peel and dice the mango.

  2. Combine the cranberries, diced onion and grated turmeric and mix.

  3. Combine ACV (or equivalent) and honey and pour over the ingredients in the bowl.

  4. Add the herbs and spices.

  5. Close tightly, label and date.

  6. Place on the bench top for 2-3 days then transfer to the fridge.

  7. Ready to eat after it has mellowed for about 7 days in the fridge.

  8. Consume within a month.

Caraway Kraut


2 kg green or red cabbage

1 medium sliced onion

Approximately 30-40gr salt (1.5-2% salt by weight)

1 carrot for plug

1-3 tspn caraway, dill, or fennel seeds (flavour to taste)

2 x 1 ltr jars, plus an additional ½ ltr jar if necessary


1.     Remove outer leaves of cabbage (wash if necessary) and keep for later.

2.     Remove the cabbage core and finely slice the cabbage.

3.     Combine the cabbage and onions in a large bowl. Add the caraway, dill or fennel seeds.

4.     Sprinkle with half the salt.

5.     Massage and squeeze the mixture for about 5-10 minutes, until it drips like a wet sponge when squeezed between your hands. The goal here is to ‘bruise’ the cabbage so that it releases juices as a brine.

6.     Taste test as you proceed and use the additional salt to taste.

7.     Place the mixture, handful by handful, into the jar. Push down after each addition to remove air pockets and force the liquid to rise, raising the juices. It should cover the cabbage entirely. If not add more brine to cover (1 ½ - 2% brine).

8.     Fill up to the shoulder, leaving 3-5cm for the brine to rise.

9.     Place a clean folded outer cabbage leaf & a piece of carrot on top as a plug to hold the mixture under the brine juices. See notes below for alternatives*.

10. Seal the jar and label with date.

11. Ferment on bench top out of direct sunlight for 7-14 days before removing the plug and transferring to the fridge for another 2-4 weeks, where it will continue to ferment at a slower rate.

12. Consume

*In warmer weather an alternate type of plug may be required: small shot glass, glass or ceramic disk, boiled river rock or a snap lock bag filled with brine.


Kombucha Face Mask with Aloe Vera

The detoxifying nature of Kombucha makes it perfect for a facemask. You can cleanse the skin outside, while drinking the goodness and detoxifying inside.


100 ml fresh, lightly fermented Kombucha
2-3 Aloe Vera stems
2 Tbspn goji berries
¼ cup fresh pomegranate seeds
½ cup oats
2 slices cucumber


  1. Peel the outer skin from the Aloe Vera to extract enough pulp for ½ cup. Slice pulp finely.
  2. Place the Kombucha, Aloe, goji berries, pomegranate seeds and oats in a food processor.
  3. Blend until it forms a dense paste.
  4. Transfer the paste to a bowl.
  5. Apply a small amount to the side of your neck behind your ear, to check for sensitivity. If you feel itchy or uncomfortable just clean with water immediately and don’t proceed. If no reaction after 5-10 minutes, then proceed.
  6. Apply to your face and neck.
  7. Place the cucumber slices over your eyes and relax.
  8. Leave for 15-20 minutes.
  9. Rinse off thoroughly with warm water and pat dry. 

Milk Kefir Face Mask with Avocado

A Kefir face mask is very soothing and particularly beneficial for people afflicted by rosacea. It also has anti-ageing effects.

1 Tbspn Milk Kefir
1 Tbspn raw honey
½ ripe avocado
2 cucumber slices


  1. Mash the avocado with a fork until it’s smooth and creamy.
  2. Add the honey.
  3. Stir in the Milk Kefir.
  4. Apply a small amount to the side of your neck behind your ear, to check for sensitivity. If you feel itchy or uncomfortable just clean with water immediately. Do not proceed. If there is no reaction after 5-10 minutes then proceed.
  5. Apply a thin layer to your face and neck.
  6. Place the cucumber slices over your eyes and relax.
  7. Leave for 15 minutes.
  8. Rinse thoroughly with warm water and pat dry.
  9. The residual mix can be stored in the fridge and used within 2 days.

(While testing the recipe I decided to taste the mix. It’s really yummy! Now it’s got me thinking as to what else could this become as the base for a desert!)