Easy Homemade Fermented Ketchup

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Fermented Ketchup is the perfect alternative to store bought options. If you want ketchup that is refined sugar free, tastes amazing and supports your gut look no further then this Easy Homemade Fermented Ketchup recipe.

Easy Homemade Fermented Ketchup

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It’s that time of the season again, where the tomatoes are hanging plump and juicy begging to be picked. It’s harvest time. Instead of turning all that lovely tomato potential into pasta sauce make some Fermented Ketchup!

Don’t fret if homemade tomato paste isn’t an option for you, organic store bought works just as well! Store bought tomato paste turns this recipe into a 5 minute project, plus the days to ferment of course.

Use this recipe to elevate your fermented food intake game. The research says that eating 3 different types of fermented foods 5 times per week is a good amount to keep your gut microflora in a positive place. For example kombucha twice, kefir twice and some fermented ketchup once per week. Eating a variety of fermented foods while practicing other gut supportive food and lifestyle choices provides your gut with the best possible potential for vibrancy and health.

The flavours in this Fermented Ketchup are lovely and aromatic. Although it can replace your conventional ketchup it isn’t intended to replicate the exact texture and flavour of it.

Why it works

  1. It tastes amazing! The idea of fermented foods can be scary for some but trust me when I say the slight tang (sour flavour of fermentation) is hardly noticeable. If you’re new to fermented foods this is an amazing option to getting acquainted with them.
  2. Replaces store bought ketchup with a gut supportive option.
  3. It makes the perfect base for BBQ sauce, Catalina dressing, or sweet and sour sauce. Your imagination is the limit.
  4. It’s super easy and fun to ferment foods!
  5. It is an approved condiment for Marrow Holistic Health’s Candidiasis Protocol

Ingredients

  • Tomato paste
  • Starter liquid
  • Raw honey or maple syrup
  • Garlic clove
  • Fresh ginger
  • Onion powder
  • Cinnamon
  • Cayenne pepper
  • Spanish paprika
  • Ground clove
  • Salt & pepper
  • Apple cider vinegar

Starter liquid: this is the source of fermentation for the ketchup. You can use the liquid from raw sauerkraut juice, water kefir or whey.

Tomato paste, starter liquid, honey, garlic, ginger, spices and apple cider vinegar make up the Easy Homemade Fermented Ketchup

How to make Easy Homemade Fermented Ketchup

As with any fermentation process always start with clean hands and equipment to prevent the growth of mold and other unwanted bacteria.

It doesn’t get much easier than this recipe. You simply add all the ingredients except the apple cider vinegar into a medium bowl.

Mix well and place in a 1 pint (500 mL) jar.

Lastly place the apple cider vinegar on top of the ketchup. This seals off the ketchup and prevents mold from forming. Leave an inch gap between the food and top of the jar.

Tightly seal the jar and find a dark place where it can sit for 2 – 3 days to ferment and make all those beneficial bacteria for you.

When you are happy with the level of fermentation mix the apple cider vinegar into the ketchup. Play around with the consistency here, if you want a thinner ketchup add some water or more starter liquid.

Store in the fridge for up to a month.

Expert tips

  1. Make sure all equipment is sanitized before using to prevent mold and bad bacteria from forming
  2. The apple cider vinegar topping covers the ketchup mixture to prevent surface mold from forming
  3. Making your own condiments means you can get creative with it, if you like it spicy add more cayenne pepper to it.
  4. Don’t be afraid of fermented foods, they are an exceptional way to support your digestion, hormones and mood.

Easy Homemade Fermented Ketchup

If you want ketchup that is refined sugar free, tastes amazing and supports your gut look no further then this Easy Homemade Ferment Ketchup recipe.
Prep Time10 mins
Fermenation3 d
Total Time3 d 10 mins
Course: Side Dish
Cuisine: American, Canadian
Keyword: condiment, fermented condiment, fermented ketchup, ketchup, tomatoes
Servings: 1 cup
Author: Nyla

Equipment

  • 1. Medium mixing bowl
  • 2. Wooden spoon
  • 3. Pint mason jar

Ingredients

  • ¾ cup tomato paste organic
  • 2 tbsp liquid starter sauerkraut juice, kefir or whey
  • 1 tbsp honey raw
  • ½ – 1 clove garlic minced
  • ½ tsp fresh ginger grated
  • ¼ tsp Himalayan salt
  • tsp cinnamon ceylon
  • tsp paprika Spanish
  • tsp onion powder
  • 1 pinch cayenne pepper
  • 1 pinch cloves ground
  • 2 tbsp apple cider vinegar raw (with the mother)

Instructions

  • In a medium mixing bowl combine all ingredients except the apple cider vinegar. Mix well.
  • Transfer the ketchup into the pint mason jar. Add the apple cider vinegar onto of the ketchup but do not mix in. This seals the ketchup off and prevents mold from growing. Tightly put the lid on.
  • Keep the ketchup at room temperature in a dark place for 2 – 3 days.
  • Once you're happy with the fermentation level mix in the apple cider vinegar. If you prefer a thinner ketchup you can add in water or more starter liquid a tablespoon at a time until you've reached desired consistency. Easy Homemade Fermented Ketchup will keep in the fridge for about a month.

Notes

Expert Tips
  1. Make sure all equipment is sanitized before using to prevent mold and bad bacteria from forming
  2. The apple cider vinegar topping covers the ketchup mixture to prevent surface mold from forming
  3. Making your own condiments means you can get creative with it, if you like it spicy add more cayenne pepper to it.
  4. Don’t be afraid of fermented foods, they are an exceptional way to support your digestion, hormones and mood.

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