Ketchup is almost a food group in our home. My kids and husband could practically drink it and they put it on everything. There are weeks when we can go through 2-3 pints of homemade ketchup.
Seriously. It’s like an addiction here. One that I can’t seem to fight against.
Why lacto fermented ketchup? The benefits of fermented foods are amazing. They include:
- probiotic rich
- digestive supporting enzymes
- they help us to absorb other nutrients
- can help heal leaky gut
- they are relatively inexpensive to make at home
What are you waiting for? Let’s get started making our own lacto-fermented ketchup! It’s so easy, you’ll wonder why you waited so long.
- 1 1/2 cups tomato paste
- 1/2 cup (more or less) filtered water
- 1/4 cup whey
- 1 tablespoon honey
- 2 cloves garlic
- 1 1/2 teaspoons sea salt
- 1/8 teaspoon ground cayenne (or to taste)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- Blend all the spices together in a medium sized bowl.
- Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
- Add filtered water to achieve the consistency that you prefer. It will thicken as it stands, so you might want to leave this a little on the thin side.
- Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 72 hours before transferring to refrigerator for long-term storage.
To use, simply use as you would regular ketchup. Top a grass fed burger, smear over homemade french fries, top your meatloaf. The possibilities are endless. The shelf life of this ketchup is approximately 3 weeks. I can’t be more sure, to be honest, because it’s never around that long.
Have you ever made your own lacto fermented ketchup? What foods do you make fermented at home?
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.