Fermented Ketchup recipe
When I started making fermented foods, I dove right into making all the things. I loved the idea that for thousands of years, this was how people preserved their harvest.
I’m often encouraging my patients to increase probiotic foods in their diet but am sometimes faced with comments of “but I hate sauerkraut!” Or “but I can’t eat dairy”. I get excited when I can share with people the fact that there are LOTS of options. You don’t have to like sauerkraut to enjoy the plethora of fermented foods.
Most people like ketchup and my guess is you’re probably looking for a way to “sneak” some probiotic foods into your kids diet too, am I right?
The way I’ve made my fermented ketchup over the years has evolved but this is the way I enjoy it best. I use either sauerkraut brine (sometimes kimchi brine) or whey (liquid runoff from yogurt) as the probiotic culture. You can use some from store-bought fermented veggies or you can purchase the brine separately from your natural foods market, make sure they are labeled “raw” or “probiotic” and are from the refrigerated section.
Fermented Ketchup
Ingredients
2 6-oz cans tomato paste
2 tbsp raw apple cider vinegar
3 garlic cloves, pressed
4 tbsp sauerkraut brine or whey
1/4 cup raw honey
2 tsp sea salt
1/4 tsp onion powder
1/4 tsp ground allspice
1/4 tsp ground clove
Preparation
Stir all ingredients into a pint-sized jar and blend fully with a hand blender/immersion blender.
Cover loosely and allow to sit at room temperature for 24 hours.
Cover tightly and refrigerate.
Note: If you are following the 21-Day Sugar Detox, see this recipe for a 21DSD friendly ketchup recipe that uses slow cooked green apples as the sweetener.
