Fermented Ketchup
Tangy and flavorful, this fermented ketchup recipe is the perfect condiment.
Servings: 16
Ingredients
- 13 oz organic tomato paste
- 4 tablespoons starter liquid such as whey or brine from sauerkraut or another vegetable ferment
- 1/2 teaspoon good quality sea salt
- 2 tablespoons maple syrup or molasses
- 1 head roasted garlic approximately 10 cloves
- 2 teaspoons worcestershire
- 2 tablespoons apple cider vinegar
- 1 bay leaf
Instructions
- Preheat oven to 400.
Cut about 1⁄4 inch off the head of garlic to reveal the tops of the garlic cloves.
Drizzle with olive oil. Place in the oven for 30-40 minutes.
Remove foil and skins, then mash garlic down to a smooth paste. - In a small bowl, combine tomato paste, starter liquid, sea salt, maple syrup, roasted garlic, worcestershire, and bay leaf.
Transfer mixture to a quart mason jar and take care to keep the sides of the mason jar clean.
Add apple cider vinegar to the surface of ketchup.
Cover tightly with a lid and let ketchup sit at room temperature, away from light, for two to three days.
Taste on day two to determine if your ferment is done or if you’d like it to go another day or two.
When satisfied with the level of fermentation, mix surface vinegar into ketchup and enjoy.
Place in the refrigerator for storage. It will last a couple of months.
Notes
- Don’t put ferments in metal containers or bowls, especially more acidic ferments like ketchup.
- This makes a thicker ketchup spread. If you enjoy a thinner ketchup, you can add a tbsp or two of water to thin it out.
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 265mg | Potassium: 254mg | Fiber: 1g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg