Fermented Ketchup

Fermented vegetables have more probiotic in them than a probiotic pill so I try to sneak in ferments for my family as much as I can. This ketchup tastes different than store bought because it is more rich, more thick, and maybe even sweeter. Two of my kids prefer store bought ketchup, but my husband, my oldest son, and I prefer this fermented version. My friend, Katherine, who you can meet if you go to the Shady Grove Ranch Farm store, gave me this recipe for fermented ketchup. She has a wealth of knowledge on ferments and baking! I also have a fermented salsa that is delicious and easy to sneak in on tacos and my kids don’t even notice.

Fermented Ketchup

Ingredients (can be halved or doubled)

• 4 six ounce cans tomato paste
• 4 tablespoons juice from an existing ferment
• 1 cup apple cider vinegar (raw, with the mother)
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cloves
• 4 teaspoons course Celtic sea salt
• 10 tablespoons honey
• filtered water to dilute if needed

Directions

Add all ingredients to a medium sized bowl.

Mix well. Taste and adjust seasonings as needed.

Put into a glass ball jar and cover with an air tight lid.

Let sit on counter, out of direct sunlight, for 3-5 days.

There is no need to burp this, just check for flavor at day 3 and ferment 3-5 days depending on how you like your ferment.

Use or place in refrigerator. This should keep for a few months if refrigerated.

Enjoy!