Lacto-fermented Spiced Tomato Ketchup

 

This ketchup is a great way to introduce your family to fermented foods. It has just the right blend of spices to make it taste similar to the store-bought kind, but with all the benefits of probiotic-rich fermentation. You can make it more or less sweet by adjusting the amount of maple syrup, or you can substitute honey if you prefer. If you can’t find strained tomatoes you can substitute 2 jars of tomato paste plus 2 jars of water in addition to the other jar of tomato paste.

 

Ingredients:

  • 1 (24-ounce) jar organic strained tomatoes
  • 1 (6-ounce) jar organic tomato paste
  • 2 large cloves garlic, crushed
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon organic onion powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon Celtic sea salt
  • 1/4 cup apple cider vinegar
  • 1/2 cup organic maple syrup (grade B)
  • Dash cayenne pepper, optional
  • 1/4 cup whey (or one packet prepared vegetable starter culture diluted in 1/4 cup water)

 

Instructions:

Pour tomatoes and tomato paste in a large bowl. Add garlic, onion powder, powdered mustard, cloves, allspice, and salt. Whisk together.

Stir in vinegar, maple syrup and whey. If you like thinner ketchup, add water to your desired consistency.

Pour into 3 pint jars, cap, and let sit at room temperature 2 days to ferment. Transfer to refrigerator when fermented. This lasts for months in the refrigerator, but your family is likely to polish it off much sooner.

 

Ready to Learn More:

                                                
   
Lacto-fermented Spiced Tomato Ketchup


Related Articles & Recipes:

 

Related Products:

Harch Fermenting Crock Fermenting Crocks
Caldwell Vegetable Starter Culture Caldwell's Vegetable Starter Culture
Wild Fermentation Sandor Katz Book Wild Fermentation

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address