Print

Fermented Ketchup

Homemade ketchup is full of flavour and low in sugar

Homemade ketchup is surprisingly easy to make.  It’s also much more flavourful and healthier than store bought ketchup! This ketchup is mixed with a probiotic culture for an extra dose of goodness.

Scale

Ingredients

Main Sauce

Tied in a cheesecloth:

For fermenting

Instructions

  1. Mix together the tomato paste, honey vinegar in a large pot.
  2. Combine the spices and the finely diced vegetables into spice bag or tied up in a cheesecloth. Submerge the flavours in the pot with the tomato paste and vinegar.
  3. Bring to a boil and simmer for 30 minutes. Stir it occasionally to prevent the tomato paste from sticking to the bottom of the pot.
  4. Discard the cheesecloth of spices, and add salt to taste.
  5. Put the ketchup into a sterilized glass jar for fermenting. Put the lid on and allow to cool to room temperature (about 2 hours.)
  6. Stir in the culture and store it somewhere cool and dark to ferment for 2 days.
  7. Store it in the fridge and use within 2 months, or freeze smaller portions for future use.

Notes

Keywords: probiotic, healthy, catsup, red sauce, vegan, gluten free, low sugar, refined sugar free, summer, fall