Fermented Ketchup Recipe

Incorporate fermented foods into your family’s meals with this popular condiment. This recipe even tells how to ferment store-bought sauces.

| May 2019

fermented-ketchup-presentation
Photo by Hayley Barisa Ryczek

 

Equipment You'll Need:

  • Mixing bowl
  • Mixing spoon
  • Whisk
  • 1 glass quart (950 ml) jar with lid
  • Cheesecloth or cotton fabric square
  • Rubber band or string
  •  

Ingredients:

  • 2 cups (520 g) tomato paste
  • 1/4 cup (85 g) raw honey, (80 g) maple syrup, or (50 g) sugar
  • 1/4 cup plus 2 tablespoons (88 ml) whey
  • 2 tablespoons (28 ml) raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

 If you don’t have fresh whey on hand, you can use the brine from sauerkraut to make this recipe.

fermented-ketchup-mix
Photo by Hayley Barisa Ryczek




Directions: 

  1. Mix the tomato paste and honey in a bowl. Whisk in 1/4 cup (60 ml) of the whey, vinegar, salt, allspice, and cloves. Continue blending until all the ingredients are evenly dispersed and the mixture is smooth.
  2. Spoon the homemade ketchup into a glass jar, top with the remaining 2 tablespoons (28 ml) whey, and cover with cheesecloth secured with a rubber band or string. Let sit undisturbed at room temperature, out of direct sunlight, for 3 days.
  3. After 3 days, uncover the ketchup and stir it thoroughly. Cover with an airtight lid and transfer to the refrigerator for storage. You can use it immediately, or store it in the refrigerator for several months.

fermented-ketchup-canning
Photo by Hayley Barisa Ryczek


YIELD: 3 Cups (720 g)

HOW TO FERMENT STORE-BOUGHT CONDIMENTS

Fermenting store-bought condiments is a quick and easy way to sneak fermented foods into every meal. It’s especially useful if there’s a particular brand you prefer. All that is needed is 1 tablespoon (15 ml) of Whey (or vegetable brine) for each 1 cup (240 g) of ketchup, (176 g) mustard, or other condiment. For example, you’d add 3 tablespoons (45 ml) Whey to a 24 ounce (680 g) bottle of ketchup and follow the same process as for fermented homemade ketchup.

Horseradish, ketchup, mustard, and salsa can be left to ferment at room temperature for 2 to 3 days. Mayonnaise should be left for only 8 hours before refrigerating.

 
fermented-food-every-mealNow it's so easy to make fermented foods part of your diet! We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner, including this Fermented Ketchup recipe.




Reprinted with permission from Fermented Foods at Every Meal by Hayley Barisa Ryczek and published by Fair Winds Press, 2016.





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