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Probiotic Ketchup

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Ingredients

2 cups tomato paste
¼ cup of honey or unrefined syrup
Filtered water optional
1 ½ tablespoons sea salt
2 tablespoons apple cider vinegar Optional: Herb, spice or other flavoring such as onion powder
1 tablespoon of whey or liquid from another lacto acid fermentation such as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up)

Probiotic Ketchup

So here we are going to give you a probiotic, preservative free version!

  • Medium

Ingredients

Directions

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Let’s be honest – what house doesn’t have ketchup in it? Not the healthiest condiment, but for most indispensable. So here we are going to give you a probiotic, preservative free version!

This recipe is for plain, basic ketchup, without additional herbs or spices, but if you want to add in something you like such as garlic, cayenne, herbs etc, go ahead.

Equipment

Can opener

Kitchen spoon

1 fermentation vessel with lid/seal

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Steps

1
Done

Combine all of the ingredients except any starter liquid that you might have, and blend or whisk together. At this point you can taste a little bit to see if you want to add more sugar/honey. Also check the consistency. If it is too thick for your liking add in the filtered water until the consistency is the way you want it.

2
Done

Transfer the whole lot into your fermentation container. Make sure that there is a one inch gap between the top of the ketchup and the top of your container.

3
Done

Pour any starter liquid you might have over the top of the tomato to form a thin covering layer.

4
Done

Now seal up and it’s time to ferment. You can leave your jar out to ferment at room temperature for 3 -5 days, depending on how tart you want it. Once fermented, you can transfer the jar to the fridge where it will keep for a few months!

kombuchaguy

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