Friday, June 25, 2010

Tomato Ketchup (Lacto-Fermented)

Tomato Ketchup (Lacto-Fermented)
(Yields about 1 1/2 cups)

12 ounces organic tomato paste (no salt added)
1/4 cup water
1/8 cup whey* (or an additional 1/8 cup water)
2 Tablespoons apple cider vinegar; I prefer natural raw, organic for this recipe (i.e. Bragg's)
1/4 teaspoon ground mustard (dry mustard)
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne
pinch garlic powder
pinch onion powder
1/2 to 1 teaspoon sea salt (to taste)
1/4-1/3 cup sweetener of your choice (agave syrup, honey, maple syrup, molasses, barley malt, or a combination of any of those.)

Note: This recipe is a basic guideline, so I suggest starting with 1 Tablespoon vinegar, and add more to your taste. (I use the full 2 Tablespoons.) You may prefer to add more sweetener if you like a sweeter ketchup, and be sure to taste after you mix it, adjusting seasonings to your liking... the ketchup mellows as it ages.


Place all ingredients in a non-reactive bowl (glass or enamel), and whisk together until completed blended. Pour or ladle sauce into clean, dry containers (I prefer glass). Cover and leave at room temperature for two days (to encourage fermentation.) After two days store in refrigerator.

*Whey is the residual liquid left during the cheesemaking process~ I use the whey (liquid) that separates from natural, unflavored yogurt. I collect it when I make healthy and delicious yogurt cheese (great substitute for sour cream or cream cheese). For directions click here.

Adapted from Erin's recipe on Wardeh's GNOWFGLINS blog.

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