Description
Lacto fermented ketchup is a delicious, tangy + zesty condiment that you can use on the daily with no guilt. It’s chock full of natural, healthy ingredients and lacto-fermented at room temperature for several days which increases the probiotic activity!
Ingredients
Units
Scale
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- 14 ounces tomato paste
- 2–4 TBS raw honey, maple syrup or brown sugar
- 1 teaspoon Worcestershire sauce
- 2 TBS raw apple cider vinegar
- 1/8 tsp cayenne pepper
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/3 cup of whey, fermented pickle juice or juice from any lacto-fermented veggie
- 1/2 tsp celtic sea salt
Instructions
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- Combine the ingredients: In a mixing bowl, whisk together the tomatoes, raw honey (or brown sugar/maple syrup), whey, Worcestershire sauce, raw apple cider vinegar, sea salt and spices.
- Transfer to a mason jar: Pour the ketchup mixture into a pint mason jar, leaving some space at the top to allow for expansion. You may need a second jar or prefer to use a quart-sized jar. Using a clean paper towel wipe the neck and rim of the jar clean. Loosely screw on the lid of the jar or cover it with cheese cloth + a rubber band.
- Ferment at room temperature: Leave it to ferment on your kitchen counter for 2 days. In warm weather, it may take less time, so check regularly for taste.
- Test the ketchup taste: After 2 days, taste your ketchup. If it has a nice tang from the lactic acid and a smooth tomato flavor, it’s ready! If not, let it ferment for another day or two.
- Store in the fridge: Once fermented to your liking, seal the jar with an airtight lid and transfer it to the refrigerator. Your homemade lacto-fermented ketchup will continue to develop flavor and can last for 3-6 months.