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 1x
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.
