Fermented Tomato Ketchup

Fermented Tomato Ketchup

First, let's take a look at the ingredients in your regular Heinz red paste: TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.

There are a few too many vague ingredients (natural flavor..? spices..?) along with the dreaded high fructose corn syrup.
I found this recipe in one of my new favorite fermentation books called Mastering Fermentation by Mary Karlin.

 This ketchup is tastier then store bought, healthy, and makes enough to last awhile or give away as gifts. I adapted the recipe slightly by adding some red chili flakes for good measure.

Ingredients:
3 cups canned organic tomato paste
2 teaspoons unrefined fine sea salt
1/4 cup Worcestershire Sauce (you can use the gluten free organic variety if you like)
1/2 cup raw apple cider vinegar
6 tablespoons raw honey
1/4 cup basic whey or sauerkraut juice (from a fermented Kraut, not the vinegar brine kind)


Combine all ingredients in a bowl, stirring well and dissolving the honey and salt. Transfer this mixture to a large 1 quart jar, cover with some cheesecloth and an elastic band.

Allow to sit at room temperature for 8 hours or overnight.


Replace the cheesecloth with the jar lid, refrigerate for 2-3 days before enjoying with your favorite breakfast of eggs, potatoes and maybe a little kimchi…

This recipe should last for 2 months refrigerated, and makes enough to share with neighbours.




Chelsea Boyd Gibson
Chelsea Boyd Gibson

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