Fermented Ketchup

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Ketchup seems to be a food kids eat way too much of these days, well I’m sure most adults do too. It usually has high fructose corn syrup and even the organic store bought varieties are made with regular white sugar or agave (which is highly processed). I found one decent brand of ketchup at our organic market but it still had sugar so we used it sparingly. So sparingly it expired before we used it all. I heard of fermented ketchup and it sounded right up my alley. Homemade, no added sugar, and since its fermented it has a dose of probiotics. I like to get probitoics in our foods whenever we can through homemade kefir, homemade sourkraut, homemade fermented lemonade, and now ketchup. It tastes very similar to the store bought stuff, but even better! And since ketchup has vinegar in it normally, it works well and tastes “normal” as a fermented food.

Fermented Ketchup

8 oz tomato paste

2 Tbs apple cider vinegar

2 Tbs whey

2 Tbs honey

1/2 tsp allspice

1/2 tsp salt

1/4 tsp cloves

1-2 Tbs filtered water, as needed

Mix all together except 1 Tbs of the whey and water. Add to a ball jar. Pour the extra whey on top. Cover with the lid and let sit on countertop for 3-5 days. Mix it all together, add filtered water as needed to make it desired consistency, and refrigerate.

*You can get whey from strained yogurt. It’s the liquid that often is sitting on top of the container of yogurt when you open it. You can strain some plain whole milk yogurt in cheesecloth to get more. The clear liquid that comes off is the whey, Then you’ll be left with a thicker, greek style yogurt.

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