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Marys Nest Best Tasting Fermented Ketchup Recipe
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5 from 1 vote

Probiotic Rich Fermented Ketchup

This lacto-fermented ketchup is probiotic rich, delicious, and so much better than what you can find at the grocery store.
Prep Time5 minutes
Cook Time0 minutes
Fermentation time2 days
Total Time2 days 5 minutes
Course: Pantry Staples
Cuisine: Americana
Servings: 24 servings
Author: Mary Bryant Shrader

Ingredients

  • 1 1/2 cups tomato paste
  • 2 tablespoon Raw apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon Cloves, ground
  • 1/8 teaspoon Cinnamon, ground
  • 1 teaspoon Fine ground sea salt
  • 1/4 cup Dried cane juice (whole sugar)
  • 2 tablespoons Whey
  • 1/3 cup Non-chlorinated water

Instructions

  • Place all ingredients together in a bowl and mix well. Add additional water to thin consistency, if needed.
  • Transfer mixed ingredients to a clean quart-sized jar. 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.
  • 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.

Video

Notes

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