Fermented Ketchup Recipes
FERMENTED KETCHUP
Lacto-fermented ketchup made with honey and fresh whey. Dark honey and spices give it a complex flavor profile. Cooking time is fermenting time. You may omit the whey and use the ketchup right away without fermenting but it will only keep for a few days in the refrigerator. The preservative qualities of fermenting will take 3-5 days to develop. Flavor profile will also deepen.
Provided by MarthaGee
Categories For Large Groups
Time P4DT5m
Yield 20 tablespoons, 20 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a small mixing bowl and whisk together until smooth. Use a food processor or stick blender if you want it silkier.
- Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment). Allow to ferment in a cool, dark place for three to five days.
- Cover tightly and refrigerate. Will keep for several months.
Nutrition Facts : Calories 15.4, Fat 0.1, Sodium 137.4, Carbohydrate 3.8, Fiber 0.5, Sugar 3, Protein 0.5
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- Place all ingredients together in a bowl and mix well. Add additional water to thin consistency, if needed.
- Transfer mixed ingredients to a clean quart-sized jar. Put a lid on the jar and place the jar in a warm place out of direct sunlight. Burp the jar each day to allow for the release of carbon dioxide that will build up in the jar during the lacto-fermentation process.
- Once you begin to notice some bubbling or foam appearing on top of the ketchup, it is ready to be refrigerated. It should stay fresh for about 6 months.
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