Wednesday, May 18, 2011

Recipe: Ketchup!

The wonderful thing about ketchup is that, it too, can be stored through a fermentation process, adding good bacteria to the fermented food, helping in the absorption of vitamins and minerals and other good things. The key ingredients for getting it into fermentation mode are the whey and salt.

I viewed a variety of ketchup recipes and came up with one we really liked.

Here's the recipe:


4 - 6 oz. cans of organic tomato paste
8 oz. organic tomato sauce
1/4 cup whey
1 Tbsp sea salt
1/2 cup agave
(or use a mixture of honey and molasses)
3/4 tsp onion powder
1/4 tsp garlic powder
couple dashes of cinnamon powder
small dash of clove powder
dash of allspice

(If you don't have any whey use an extra 1/2 to 1 Tbsp of salt ... I wonder if this will make the ketchup too salty though. But, also, if you don't have the whey you can make this ketchup without fermenting it.)

Mix all ingredients together. Taste test and add any extra seasonings to your liking. Transfer to a quart jar. Screw lid onto jar and let sit for 3 days, without opening.

Store fermented ketchup in fridge or cool storage to slow down the fermentation process and prolong the life of your ketchup. It will last 3-6 months.

Image credit.

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