Simple Fermented Ketchup

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Simple fermented ketchup will be ready in time for the burgers.

Simple Fermented Ketchup

Simple Fermented Ketchup

In our house, we go through a lot of ketchup!  I blame it on the sweet potato fries that seem to make it into the dinner rotation fairly often.  But eating a lot of commercially prepared ketchup runs counter to our health goals.  We prefer to go organic when it comes to tomatoes and we definitely avoid high-fructose corn syrup.  But, even organic ketchup seems to have a lot of sugar.  This recipe has about half the sugar of commercial ketchup and the added benefit of fermentation.  Plus, the spices give it a more complex flavor.  I won’t kid you; it doesn’t taste exactly like store-bought, but once you get used to it, you won’t want to go back!

It takes about 3-5 days to ferment, but you can use it before it’s fermented in a pinch.  Just make it, use what you like, and let the rest ferment before you refrigerate it.

Ingredients for simple fermented ketchup

  • 2 6 oz. cans tomato paste – organic
  • 1 15 oz. can tomato sauce – organic
  • 1/4 cup plus 2 tbsp fresh whey* (divided)
  • 4 tbsp honey – raw
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tsp sea salt
  • 1/8 tsp allspice
  • 1/8 tsp ground cinnamon
  • 1/4 tsp granulated garlic
  • 1/4 tsp celery salt

Instructions for making simple fermented ketchup

  1. Put all ingredients (except 2 tbsp whey) into medium mixing bowl.
  2. Blend with a stick blender or whisk by hand until mixed into the texture of ketchup.  Add a bit of apple cider vinegar to thin if needed.
  3. Pour into 32 oz mason jar.
  4. Gently pour the 2 tbsp of whey over the top and cover tightly with lid.
  5. Allow the ketchup to sit at room temperature, undisturbed, for three to five days to ferment.
  6. After three to five days, stir the ketchup, pour into ketchup dispenser,  and put into refrigerator.

Fermented homemade ketchup will keep for several months in the refrigerator.

Simple Fermented Ketchup
 
Author: 
Recipe type: Condiment
Prep time: 
Total time: 
Ingredients
  • 2 6 oz. cans tomato paste - organic
  • 1 15 oz. can tomato sauce - organic
  • ¼ cup plus 2 tbsp fresh whey* (divided)
  • 4 tbsp honey - raw
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tsp sea salt
  • ⅛ tsp allspice
  • ⅛ tsp ground cinnamon
  • ¼ tsp granulated garlic
  • ¼ tsp celery salt
Instructions
  1. Put all ingredients (except 2 tbsp whey) into medium mixing bowl.
  2. Blend with a stick blender or whisk by hand until mixed into the texture of ketchup. Add a bit of apple cider vinegar to thin if needed.
  3. Pour into 32 oz mason jar.
  4. Gently pour the 2 tbsp of whey over the top and cover tightly with lid.
  5. Allow the ketchup to sit at room temperature, undisturbed, for three to five days to ferment.
  6. After three to five days, stir the ketchup, pour into ketchup dispenser, and put into refrigerator.
Notes
Fermented homemade ketchup will keep for several months in the refrigerator.

 

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