Probiotic Rich Fermented Ketchup (Video)
This lacto-fermented ketchup is probiotic rich, delicious, and so much better than what you can find at the grocery store.
  • CoursePantry Staples
  • CuisineAmericana
  • KeywordCondiments, Fermented Ketchup
Servings Prep Time
24servings 5
Cook Time Passive Time
0 2-5 days
Servings Prep Time
24servings 5
Cook Time Passive Time
0 2-5 days
Ingredients
  • 1 1/2cups tomato paste
  • 2tablespoon Raw apple cider vinegar
  • 1tablespoon Worcestershire sauce
  • 1/8teaspoon Cloves, ground
  • 1/8teaspoon Cinnamon, ground
  • 1teaspoon Fine ground sea salt
  • 1/4cup Dried cane juice (whole sugar)
  • 2tablespoons Whey
  • 1/3cup Non-chlorinated water
Instructions
  1. Place all ingredients together in a bowl and mix well. Add additional water to thin consistency, if needed.
  2. Transfer to a clean quart sized jar and put a lid on the jar and place the jar in a warm place out of direct sunlight. Burp the jar each day to allow for the release of carbon dioxide that will build up in the jar during the lacto-fermentation process.
  3. Once you begin to notice some bubbling or foam appearing on top of the ketchup, it is ready to be refrigerated. It should stay fresh for about 6 months.
Recipe Notes

Find this recipe and video at https://marysnest.com/recipe/simple-fermented-ketchup-recipe-that-tastes-like-store-bought/

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