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.
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Homemade Ketchup
- Total Time: 75 minutes
- Yield: 8 ounces
Description
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.
Ingredients
- 1 bottle of tomato paste (7 oz / 200 g).
- 3 tbsp (45 ml) Braggs Raw Apple Cider Vinegar
- 2 tbsp (30 ml) of Grade B Maple Syrup
- 1/2 tsp sea salt
- 1/4 tsp of mustard powder
- 1/8 tsp of cinnamon
- a tiny pinch of ground cloves
- a tiny pinch of allspice
- 1/2 tsp Body Ecology Culture Starter
- 2 tbsp (30 ml) water
- 1 small glass jar
Instructions
- Combine 2 tbsp of water with 1/2 tsp of culture starter and stir together until well blended.
- Add all ingredients to a bowl.
- Whisk together until smooth.
- Pour into a glass jar and cover with a loose fitting lid.
- Set on the counter out of direct sunlight for 2-3 days to ferment.
- Place in the fridge. It’s ready to enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
Frequently Asked Questions
What spices are recommended for the fermentation process in this ketchup recipe?
The recipe suggests using a variety of spices to enhance the depth of flavor, though specific spices may vary based on personal preference.
How long should I ferment the ketchup for the best flavor?
Ferment the ketchup for at least a few days to a week, depending on your taste preferences, to achieve a more complex flavor profile.
Can I use this ketchup on foods other than fries and burgers?
Yes, this ketchup is versatile and can be used on breakfast eggs, sandwiches, or any other dish you enjoy with a tangy condiment.
