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Lacto-Fermented Homemade Ketchup
Enjoy the taste and tang of summer year round with this lacto-fermented treat -- homemade ketchup!
Course
Condiment
Author
Erin VanderLugt
Ingredients
12
ounces
tomato paste
organic, no salt added
3/8
cup
pure water
1/8
cup
whey
or water*
2
tablespoons
raw apple cider vinegar
1/4
teaspoon
ground mustard powder
could probably use a prepared Dijon mustard if you don't have powder
1/8
teaspoon
ground cloves
1/4
teaspoon
ground cinnamon
1/8
teaspoon
ground allspice
1/8
teaspoon
ground cayenne pepper
1/2
teaspoon
sea salt
I used larger grained salt
1/4 to 1/3
cup
maple syrup
or honey or molasses
Instructions
*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.