This fermented tomato ketchup can be made from home-cooked tomato paste. Simply cook down your homegrown tomatoes until they form a paste, cool, and add the rest of the ingredients. Fresh, fermented, and delicious!
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$40.99
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
INGREDIENTS:
- 1-3/4 cups tomato paste
- 1/4 cup raw honey
- 1-1/2 tsp. sea salt
- 2 Tbsp. apple cider vinegar
- 1/4 cups water kefir
- 1/4 tsp. cinnamon
- 1/8 tsp. cayenne
- 1/8 tsp. cloves
INSTRUCTIONS:
- Whisk all ingredients together in a bowl and transfer to a fermentation jar.
- Tighten lid and culture at room temperature for 3-5 days, burping jar daily if not using an airlock.
- Check on the ketchup after 2 days for signs of being done. If it smells fermented and tastes tangy, it is done.
- This ketchup keeps well in the refrigerator. To keep oxygen out and allow for longer-lasting ketchup, pour a layer of olive oil over the top before storing.
