Homemade lacto-fermented ketchup is thankfully devoid of processed sugar or high-fructose corn syrup. Historically, most condiments were lacto-fermented in the era before refrigeration and hot water bath canning. This natural fermentation method provided an easy way to preserve food while giving it a pleasantly sour taste. As it turns out, these naturally cultured foods were also full of beneficial, probiotic bacteria. If you want to try your hand at getting more of these lacto-fermented foods into your diet, culturing your condiments is a simple way to start.
The following recipe for Homemade Lacto-Fermented Ketchup is featured in the Get Cultured! How To Ferment Anything online course, and was created and shared by Jenny of Nourished Kitchen. Thank you, Jenny!
Homemade Lacto-Fermented Ketchup
Yield: 1 pint
- 2 C. tomato paste
- 1/4 C. raw honey, maple syrup, or unrefined cane sugar (where to find these natural sweeteners)
- 1/4 C. plus 2 Tbsp. fresh whey drained from yogurt, kefir, or raw milk, or an alternative starter culture (where to find a veggie starter culture)
- 2 tbsp. raw apple cider vinegar, plus extra for thinning the ketchup, if desired
- 1 tsp. unrefined sea salt (where to find real sea salt)
- 1 tsp. allspice
- 1/2 tsp. ground cloves
- mixing bowl
- airtight jar for storage (where to find hermetically-sealed jars)
1. Mix tomato paste and sweetener in a mixing bowl.
2. Whisk in the whey (or other starter culture), vinegar, sea salt, allspice, and cloves. Continue blending until all ingredients are evenly dispersed and the mixture is smooth.
3. Spoon the homemade ketchup into a smaller mason jar, top with the remaining 2 tbsp of fresh whey or starter culture, cover, and let sit undisturbed at room temperature for 3 to 5 days.
4. After 3-5 days, uncover the homemade ketchup and stir it thoroughly. Cover with an airtight lid, and transfer to refrigerator for storage. You can use it immediately, and it will last for several months in your fridge.
This is normally the part where I say, “ENJOY!” But since this was a recipe featured in in the Get Cultured! How To Ferment Anything online course, I actually have an extra treat for you.
Watch The Video
In the video clip below, you’ll see Jenny prepare the homemade lacto-fermented ketchup. Hopefully, you’ll also see how ridiculously easy it is to make!
Want More Where This Came From?
Get Cultured! How To Ferment Anything features more than a hundred recipes spread across 13 in-depth lessons. It also features a ton of downloadable notes, tutorials, recipes, resources, and more! I’ve never seen anything this comprehensive available online before.
The e-course is currently on sale for $147 — that’s more than $50 off it’s regular price. And, if you use coupon code SAUERKRAUT on or before May 22nd 2012, you can get an additional $50 off.
That means you can get this e-course for as little as $97, more than half off it’s regular price!
(photo by nicolesusanne)