Fermented Ketchup

• Ingredients:
• 2 cans of tomato paste
• 3 – 4 tbsp braggs acv or *kombucha (4 will give you a very acidic tasting ketchup so as a first timer go with 3 and alter on the next batch if you want it more vinegary. *If you are anything like me then sometimes your kombucha goes a little too long and ends up as vinegar for your dressings or in your ketchup)
• 1/2 cup of organic honey
• 2 tbsp maple syrup
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/4 tsp cloves
• 1 tsp allspice (I use my home made blend of equal parts nutmeg, cinnamon, cloves and a bit of ginger)
• 1/2 tsp onion powder
• 1/2 cup of whey (plus another 3-4 tbsp set aside)

THE DIRECTIONS

Mix paste, vinegar, honey, maple syrup and the 1/2 cup of whey, add in seasonings and mix until smooth. Thin out with a little bit of water until it’s at your desired consistency. I prefer thicker (think of the old heinz glass bottle ketchup that poured so slowly) so I don’t add any water.

Put mixture into a mason jar and cover with the remaining whey, cover loosely with a lid and let it sit in a dark, cool place (far from any other ferments) for 3-5 days or until bubbly. I like it best at 4 days.

After the fermenting days you can pour off the whey or stir it in (we stir it in – why waste good bacteria?) and put a lid on it and refrigerate for up to 3 months and enjoy on all your favorites.

WHEN THE FERMENTATION PROCESS IS OVER AND YOU TAKE OFF THE LID THIS IS WHAT YOU ARE GOING TO SEE. THE COLOUR WILL HAVE CHANGED FROM THE MILKY WHITE COLOUR TO A BUBBLY LOOKING ‘BROWNISH’. THIS IS NORMAL SO DON’T GO THINKING THAT SOMETHING HAS GONE BAD HERE.

Believe me when I say that 10 years ago I never would have traded my classic ketchup in for one that was homemade and sat in a cupboard for 4 days but today I enjoy the guilt free taste and the feeling of being more mindful and more self sufficient.