IMG_5870 (Large)

Fermented Ketchup

Posted on by

Recipe: Fermented Ketchup

Summary: Delicious and homemade, fermented ketchup provides another way to take in probiotics, while at the same time eliminating another HFCS*-laden food from your diet.

Ingredients

  • 10 lbs. tomatoes (San Marzano or other plum-style)
  • 1/2 cup raw honey
  • 1/2 cup + 1/4 cup liquid whey, divided
  • 2 oz. raw apple cider vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon cloves, ground
  • 2 teaspoons allspice, ground

Instructions

  1. Remove stems from the tomatoes.
  2. Make an “X” shaped slit in the skin of the tomatoes at the stem end.
  3. Boil water in a medium to large stockpot.
  4. A few at a time, drop the tomatoes in for 30-40 seconds. Fish out with a spider or slotted spoon.
  5. Immediately put them in a bowl filled with ice water. Then pinch the tomatoes from the non-slit end. The skins will pop off. Set aside in another bowl. Compost or discard skins.
  6. Cut tomatoes open and squeeze out gel and seeds. (Reserve for another use).
  7. Puree drained tomato flesh in a food processor until mostly smooth (a few lumps is okay).
  8. Pour contents into a slow cooker, and cook for 8-10 hours on low heat, stirring occasionally. During this time, most of the juice should evaporate off, and it will take on a darker color. It won’t be as thick as canned tomato paste. You can cook longer if you want a thicker paste.
  9. Let paste cool.
  10. Put into a mixing bowl, and add honey. Stir until smooth.
  11. Add vinegar, 1/2 cup of whey and salt.
  12. Grind cloves and allspice and add to bowl.

Fermentation

  1. Transfer to a quart mason jar or several pint jars (if sharing). Cover with lid (but not ring) and let sit at room temperature for 4 days. After about 3 days, the liquid part of the whey evaporates, leaving the whey powder on top:
  2. Secure lid and refrigerate contents..

Number of servings (yield): 4

*High fructose corn syrup

Copyright © Fermenters Club.
Microformatting by hRecipe.

Be Sociable, Share!

7 thoughts on “Fermented Ketchup”

  1. what do you do about the white stuff on the top? How long will this last in the fridge? How does the flavor compare to conventional ketchup?

    • The white stuff is dried whey. You can either mix it in or scoop it off. If there are any off-color spots (blue or black), that’s mold, and you should definitely scoop those off.

      I think it should last about 3 months in the fridge, tightly sealed.

      I think it’s a much more complex flavor, especially with the allspice/cloves combination. More tomatoe-y too!