If you’ve grown up in America you have, most likely, grown up eating ketchup. This tangy, slightly sweet, and salty condiment adorns our burgers and hot dogs and is the fried potato’s number one dip. Unfortunately, today’s bottles of ketchup are loaded with high fructose corn syrup, dead vinegar, and a host of other ingredients you're not likely to find in your kitchen. Ketchup wasn’t always like this, though. It was once a homemade food, prepared and preserved simply. Like most traditional foods that have lost their way, today’s ketchup is a shadow of its former self, both in flavor and nutrition. However, ketchup can still be made inexpensively and easily at home. And with this lacto-fermented recipe, you can serve it up knowing it will nourish.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
- 2 6-ounce cans of tomato paste
- 1/3 cup water
- 2 Tbsp. raw apple cider vinegar
- 2 Tbsp. whey (optional)
- 1/8 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 tsp. cayenne
- 1/8 tsp. black pepper
- Sea salt, to taste
- 1/4 cup Sucanat
- In a small saucepan combine the Sucanat and water. Cook over medium heat, stirring frequently, until Sucanat is dissolved.
- Mix the water and sucanat with all other ingredients in a bowl.
Transfer to a quart jar, cover with a lid, and allow to ferment for 2 to 5 days, depending on the temperature, until bubbly and fermented.