Is it crazy for ketchup to bring me such a smile?
Honestly! I didn't know if I should name this delicacy “Oh My Lans Ketchup!”, “Mercy Sakes Ketchup!”, or “You Are Never Going to Believe It Ketchup!”.
When I think about this delicious, simple, and nutritious condiment, I can only shake my head. Can you imagine encouraging your child to take a dip in ketchup? Who doesn't love to dip?
Enjoy the taste and tang of summer year round with this lacto-fermented treat! Your gut will thank you… as will each of your friends and family members! 🙂
Lacto-Fermented Homemade Ketchup
Enjoy the taste and tang of summer year round with this lacto-fermented treat -- homemade ketchup!
- 12 ounces organic tomato paste (no salt added)
- 1/4 + 1/8 cup water
- 1/8 cup whey (or water*)
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon mustard powder (could probably use a prepared Dijon mustard if you don't have powder)
- 1/8 teaspoon cloves
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sea salt (I used larger grained salt)
- 1/4 to 1/3 cup maple syrup or honey (you could even add a bit of molasses)
- *If using water instead of whey, increase sea salt to 3/4 teaspoon.
- In a medium sized bowl, whisk together all ingredients.
- Pour sauce into a storage container.
- Cover and leave at room temperature for 2 days.
- Move to the fridge.
Do you make your own homemade ketchup? Will you try lacto-fermenting it next time?
This post was featured in 43 Fermented & Probiotic-Filled Condiments and 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts.
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