1

votes

Desperately seeking fermented ketchup recipe!

Answered on August 19, 2014
Created June 27, 2011 at 4:08 AM

So I love to ferment, and, especially in the summertime, my kitchen counter is full of bubbling crocks and jars. I have been wanting to make some fermented condiments, especially ketchup, but the only recipes I can find have whey and sweeteners added. I always ferment vegetables just using salt to get it going, but I am wary of experimenting with no guidelines at all(not wanting to be potentially wasteful). Does anyone have a whey and sweetener free fermented ketchup recipe to share? Any other fermented condiment recipes would also be much appreciated. Thanks! Oh, and also, my husband says that no one will like totally unsweetened ketchup, fermented or no...I disagree, but may be biased by my lack of sweets consumed...so what do you all think of unsweetened ketchup? Remember, it will have lots of herbs and spices, plenty of fermented tang, and everything is tastier homemade!

Ed983a42344945b1ff70fd9597a23493

on June 28, 2011
at 10:06 PM

Good idea! Thanks...

Ed983a42344945b1ff70fd9597a23493

on June 28, 2011
at 10:06 PM

Jenny's recipe sounds really good...I was thinking of trying it with sun dried tomatoes, and my own little tweaks...I'm just going to go for it and experiment like I always do!

Ed983a42344945b1ff70fd9597a23493

on June 28, 2011
at 10:02 PM

Thanks, this is just what I wanted to do, now I feel confident to give it a go! I love the idea of using Kombucha to get it going.

7cf45aaa9478fcef7dd16914088ce480

(654)

on June 28, 2011
at 08:47 PM

Agreed, unsweetened ketchup is awesome. Here is the recipe I use --> http://notinmoderation.wordpress.com/2011/06/18/recipe-review-ketchup/ Good luck finding a recipe for fermented ketchup! -Ryan Wilder

6235e0b7e3c4c4b9df3d926829bc32f6

(333)

on June 27, 2011
at 03:25 PM

lunabelle beat me to it...I was going to give you the link for the nourished kitchen ketchup. it looks SO GOOD!!! I'm dying to try it out once our tomatoes ripen!

41dfb1a4fecb38d24075ff52f13ccb28

on June 27, 2011
at 08:19 AM

Unsweetened ketchup rocks! I just found some at the food co-op and have been addicted to it since. The flavor is a little stronger, so you need to use less. Deeeeeelicious!

9759643ce5d97ab8fa649ae954656c4c

(3325)

on June 27, 2011
at 04:37 AM

Also, IRT unsweetened ketchup, I think I'd personally add a blended date or two. The very subtle sweetness will help feed the fermentation process, and offset the acidity of the tomatoes. Cooked, blended carrots might work as well.

9759643ce5d97ab8fa649ae954656c4c

(3325)

on June 27, 2011
at 04:29 AM

Oh! OH! Even better! On the Nourished Kitchen website, Jenny says she makes it without whey by using a packet of vegetable starter culture: http://nourishedkitchen.com/homemade-ketchup/ It's Fallon's recipe, but scroll to the bottom where she has notes ans substitutions.

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3 Answers

best answer

1
77877f762c40637911396daa19b53094

(78467)

on June 28, 2011
at 04:03 AM

I made my probiotic, fermented Ketchup with organic tomato paste, salt and spices of my choosing. To get the tart sweet taste of Ketchup and to ferment it I added Kombucha to the desired consistency. If you don't make your own I would recommend getting one of the sweeter flavored ones to add. You will not add a lot, so the sugar content won't be high and it will be a quick ferment.

PS mine is still fresh and tasty 3 weeks after making it so I believe the Kombucha has as much fermenting power as whey.

Ed983a42344945b1ff70fd9597a23493

on June 28, 2011
at 10:02 PM

Thanks, this is just what I wanted to do, now I feel confident to give it a go! I love the idea of using Kombucha to get it going.

2
9759643ce5d97ab8fa649ae954656c4c

on June 27, 2011
at 04:25 AM

I only have Sally Fallon's Nourishing Traditions Ketchup recipe (that you probably already know, includes whey).

Any chance you could tolerate whey made from full fat raw milk yogurt?

Also, I found this (about Fallon's recipe) on the Mothering.com message board:

I made it without whey, I think I added about half as much additional salt as was required, since I was worried it would taste too salty. I've never made it with whey, so I don't have a taste comparison, but it preserved fine. Next time I'm going to use my new stick blender and puree it before putting it into the jar, because the chunks of, I think it was garlic, are a bit weird, and I think off-putting to my daughter.

9759643ce5d97ab8fa649ae954656c4c

(3325)

on June 27, 2011
at 04:37 AM

Also, IRT unsweetened ketchup, I think I'd personally add a blended date or two. The very subtle sweetness will help feed the fermentation process, and offset the acidity of the tomatoes. Cooked, blended carrots might work as well.

9759643ce5d97ab8fa649ae954656c4c

(3325)

on June 27, 2011
at 04:29 AM

Oh! OH! Even better! On the Nourished Kitchen website, Jenny says she makes it without whey by using a packet of vegetable starter culture: http://nourishedkitchen.com/homemade-ketchup/ It's Fallon's recipe, but scroll to the bottom where she has notes ans substitutions.

6235e0b7e3c4c4b9df3d926829bc32f6

(333)

on June 27, 2011
at 03:25 PM

lunabelle beat me to it...I was going to give you the link for the nourished kitchen ketchup. it looks SO GOOD!!! I'm dying to try it out once our tomatoes ripen!

Ed983a42344945b1ff70fd9597a23493

on June 28, 2011
at 10:06 PM

Jenny's recipe sounds really good...I was thinking of trying it with sun dried tomatoes, and my own little tweaks...I'm just going to go for it and experiment like I always do!

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 28, 2011
at 08:09 AM

Do you make sauerkraut? If so - why not try adding some of the liquid from that - I haven't tried it myself, but I reckon it would give a good kick start to any fermentation....

Ed983a42344945b1ff70fd9597a23493

on June 28, 2011
at 10:06 PM

Good idea! Thanks...

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