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!
asked byRogue_Nutritionist (11099)
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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.
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.