Homemade Ketchup

This ketchup has more flavor and zest than anything you will find in the store. Use quality ingredients and even try fermenting it for more interesting flavor.
By Danielle Johnson

Homemade Ketchup

There is still plenty of time left of BBQ season so be sure to slather your grass-fed burgers, hot dogs and sweet potato fries with a healthy, improved version of ketchup. My Healthy Probiotic Ketchup tastes great and promotes a youthful, vibrant body.

I have to warn you, this ketchup does NOT taste like Heinz 57. It tastes better! It’s just the right balance of tomato flavor, a little sweet, has depth of flavor due to the added spices and the fermentation process.

It tasted good before I fermented it, but amazing afterwards. Fermenting the ketchup transformed the flavors into a mouth watering condiment you can feel good about slopping all over your oven baked fries, breakfast eggs and whatever else you love.

Homemade Ketchup
 
This ketchup has more flavor and zest than anything you will find in the store. Use quality ingredients and even try fermenting it for more interesting flavor.
Author:
Recipe Type: Side, Sauce, Condiment
Serves: 8 ounces
Ingredients
  • 1 bottle of tomato paste (7 oz).
  • 3 tablespoons Braggs Raw Apple Cider Vinegar
  • 2 tablespoons of Grade B Maple Syrup
  • ½ teaspoon sea salt
  • ¼ teaspoon of mustard powder
  • ⅛ teaspoon of cinnamon
  • a tiny pinch of ground cloves
  • a tiny pinch of allspice
  • ½ teaspoon Body Ecology Culture Starter
  • 2 tablespoons water
  • 1 small glass jar
Instructions
  1. Combine 2 tablespoons of water with ½ teaspoon of culture starter and stir together until well blended.
  2. Add all ingredients to a bowl.
  3. Whisk together until smooth.
  4. Pour into a glass jar and cover with a loose fitting lid.
  5. Set on the counter out of direct sunlight for 2-3 days to ferment.
  6. Place in the fridge. It's ready to enjoy!

 

Danielle Johnson

Hi! I’m Danielle, I started Fermented Food Lab to educate and bring awareness of the health benefits of eating traditionally fermented foods. My goal is to get more people to try fermentation and love it. It's also a place where I can share what I invent in my kitchen, which I call, “the lab”, because I always have something unique and new fermenting on my counters.

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