(Fermented, Gluten Free, Vegan Option)
My kids are 6 and 7. When they were much younger we avoided ketchup. My kids were never *those* kids... the ones that put ketchup on everything. Well, after years of camp and ski school, and eating with other kids of the same age, they now love ketchup.
I get it, I really do, ketchup is the perfect umami flavor of sweet and salty and tangy. But I do not like the idea of drowning food in sauces, nor of the ingredients in modern commercial ketchup. We usually buy Annie's Organic Ketchup, which does have a great taste. But once I started getting into fermenting, I knew I wanted to make my own fermented ketchup!
This week, I also started my Cantonese lessons, and guess what? We learned the Cantonese word for Ketchup - 茄汁 (ke2 jap1). It does sound a lot like ketchup! Which really makes me believe that Cantonese is the origin of the word ketchup as suggested in many texts.
I found a few recipes, and they all strongly suggested that if you did not make your own tomato paste, to get one in a glass jar, specifically this organic one.
Even just after mixing it, before fermenting, it tasted great! It is so easy to make!
Ingredients
Mix everything incredibly well, I used my Vitamix. One idea is to add some homemade dehydrated tomatoes.
Taste as you go - you might prefer it more/less sweet or more/less salty.
The extra tang the homemade fermented sauerkraut juice gave it really made a difference, I would only substitute with water kefir or whey (not vegan) if you don't have any kraut juice. Also, you could do it just with salt if you had no other starters.
Decant into a glass fermenting jar. Depending on the temperature where you are, it could be 1-5 days - a taste test will let you know when it is done.
As a final touch, I put it all into an old Annie's bottle, for our very own LantauMama's Homemade Fermented Ketchup - as seen in the photo below taken during a BBQ on our roof.
It is absolutely wonderful!! No more stress about watching the kids dip their food into ketchup - they can have all they want of this fermented probiotic goodness!
Credits:
http://www.homemademommy.net/2011/12/fermented-ketchup.html
http://healthyfoodnaturally.com/2012/09/04/playing-with-fermentation-ketchup/
http://gnowfglins.com/2010/06/16/lacto-fermented-homemade-ketchup/
http://www.wildfermentation.com/forum/viewtopic.php?t=3562&f=5
My kids are 6 and 7. When they were much younger we avoided ketchup. My kids were never *those* kids... the ones that put ketchup on everything. Well, after years of camp and ski school, and eating with other kids of the same age, they now love ketchup.
I get it, I really do, ketchup is the perfect umami flavor of sweet and salty and tangy. But I do not like the idea of drowning food in sauces, nor of the ingredients in modern commercial ketchup. We usually buy Annie's Organic Ketchup, which does have a great taste. But once I started getting into fermenting, I knew I wanted to make my own fermented ketchup!
This week, I also started my Cantonese lessons, and guess what? We learned the Cantonese word for Ketchup - 茄汁 (ke2 jap1). It does sound a lot like ketchup! Which really makes me believe that Cantonese is the origin of the word ketchup as suggested in many texts.
I found a few recipes, and they all strongly suggested that if you did not make your own tomato paste, to get one in a glass jar, specifically this organic one.
Even just after mixing it, before fermenting, it tasted great! It is so easy to make!
Ingredients
- 3 x 250 Gram jars of tomato paste
- 1/3 Cup wild raw honey (maple syrup or coconut sugar to make it vegan)
- 3 Cloves of garlic
- 4 Tablespoons jun kombucha (or apple cider vinegar)
- 7 Tablespoons homemade fermented sauerkraut juice (or water kefir or non-vegan whey)
- 3 teaspoons pink Himalayan salt
- 1 teaspoon cayenne pepper or smoked paprika or other flavor you like
Mix everything incredibly well, I used my Vitamix. One idea is to add some homemade dehydrated tomatoes.
Taste as you go - you might prefer it more/less sweet or more/less salty.
The extra tang the homemade fermented sauerkraut juice gave it really made a difference, I would only substitute with water kefir or whey (not vegan) if you don't have any kraut juice. Also, you could do it just with salt if you had no other starters.
Decant into a glass fermenting jar. Depending on the temperature where you are, it could be 1-5 days - a taste test will let you know when it is done.
As a final touch, I put it all into an old Annie's bottle, for our very own LantauMama's Homemade Fermented Ketchup - as seen in the photo below taken during a BBQ on our roof.
It is absolutely wonderful!! No more stress about watching the kids dip their food into ketchup - they can have all they want of this fermented probiotic goodness!
Credits:
http://www.homemademommy.net/2011/12/fermented-ketchup.html
http://healthyfoodnaturally.com/2012/09/04/playing-with-fermentation-ketchup/
http://gnowfglins.com/2010/06/16/lacto-fermented-homemade-ketchup/
http://www.wildfermentation.com/forum/viewtopic.php?t=3562&f=5
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