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flameUnder 30 mins
homemade ketchup, an old-world recipe
Prep5 minutes (active) mins
Cook3 to 5 days (fermentation) mins
Servesabout 1 pint
Ingredients
- 2 cups tomato paste (preferably homemade)
- 1/4 cup raw honey (maple syrup or whole unrefined cane sugar)
- 1/4 cup plus 2 tbsp fresh whey* (divided)
- 2 tbsp raw apple cider vinegar (plus extra for thinning the ketchup, if desired)
- 1 tsp unrefined sea salt
- 1 tsp allspice
- 1/2 tsp ground cloves
Instructions
- 1. Spoon tomato paste into a large mixing bowl and fold in raw honey or other natural sweetener of choice.
- 2. Whisk in one-quarter cup fresh whey or vegetable starter culture (available here)into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves. Continue whisking these ingredients together until the paste is smooth and uniform.
- 3. Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons fresh whey or vegetable starter culture, cover tightly with a lid or seal your fermentation crock, and allow the ketchup to sit at room temperature, undisturbed, for three to five days.
- 4. After three to five days, uncover the homemade ketchup and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.
Originally published at Nourishedkitchen.com. Reproduced for personal collection.