Sunday, August 8, 2010

Lacto-fermented Ketchup

This weekend we bought our second bushel of tomatoes. Since we turned the entire first bushel into tomato sauce for the winter we decided to try our hand at making tomato paste with some of this bushel. The paste came out fairly well, I think will pulverize it next time by using a food processor or something. But it's definitely edible and that's aways a good thing.
I then decided I was going to make some ketchup out of the paste we had made up. I had read somewhere, probably on one of the many food blogs I follow, about being able to make a lacto-fermented ketchup and since I am a fermentation nut I decided that I would give it a try.

There are a bunch of lacto-fermented ketchup recipes online and I just kind of sifted through them and made up my own version of what I thought would A) ferment properly and B) taste good.

This is the recipe I ended up using:
About 16 oz of tomato paste (this is what I had made up to work with)
about 1/4 cup water (you would probably need a bit more if you were using store bought paste.)
3 tablespoons whey (I stole mine from some yogurt I had made.)
1 tablespoon Apple Cider Vinegar
Now this part gets a bit sketchy: I used dry mustard, cinnamon, cloves, allspice, and cayenne pepper. A couple of pinches of each. I used a bit more mustard and cinnamon then I did the others.
1 freshly mince garlic clove
1/4 cup molasses (you could really use any sweetener here either molasses or honey or even sugar if you wanted to.)

I poured all the ingredients in a ceramic bowl. (I would use ceramic or glass, definitely not metal!) Whipped it all together with a wooden spoon and put it in some glass jars. Taste it once in a while while you're making it so you don't over spice (or under spice.) Placed the tops on the jars and let them sit on the counter for 72(ish) hours. This allows it to ferment a bit. After that just store it in your fridge.

Like I said I mostly got this recipe by taking parts of other's recipes here on the Internet. Incorporating the things in the recipes I did have on hand and swapping out things I didn't.
All in all I would say this turned out to be a total success and we will definitely be making this one again.

Both of the kids not only enjoyed making their own ketchup they both enjoy eating it as well!

1 comment:

  1. This is a fantastic post - I love it. I hadn't thought about using mustard or cayenne in LF ketchup. We've used allspice and clove, before.