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.
What you will need:
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?