No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Fermented Ketchup Recipe
by Andreas
Cook time
Preparation time
10 minutes
Servings
Summary
Fermented ketchup is a tangy, probiotic-rich condiment made by blending tomato paste with apple cider vinegar, spices, and a probiotic culture. After a brief fermentation, it’s ready to enhance any dish!
Tags
Ingredients
- 200-250 g tomato paste - 1 jar or tin
- 1.5 tbsp unpasteurised apple cider vinegar
- 1.5 –2 tbsp probiotic culture - e.g., whey, kefir, or probiotic powder
- 40 g bottled or filtered water
- 1 tbsp 20g sugar (optional: brown sugar, honey, or syrup)
- 1 pinch of ground cinnamon - ~1/4 tsp
- 1 pinch of ground clove - less than cinnamon, ~1/8 tsp**
- 1 pinch of all-purpose pepper
- 1/2 tsp salt - adjust to taste
- 1 pinch of piri-piri or chilli powder - optional, adjust for spice level
Equipment
- Medium mixing bowl
- Measuring spoons
- Mason jar - (with a loose-fitting or breathable lid for fermentation)
- Silicone or wooden spoon - (for mixing)
- Small whisk - (optional, for dissolving sugar)
- Dark cloth or cover - (to keep jar in a dark place)
Instructions
- Dissolve Sweetener:Mix sugar (or alternative sweetener) into the filtered water until dissolved.
- Combine Ingredients:– Add the dissolved sweetener mixture to the tomato paste in a medium mixing bowl.– Add the apple cider vinegar, probiotic culture, salt, spices (cinnamon, clove, pepper), and chilli powder (if using).– Mix thoroughly with a spoon or whisk until smooth and evenly combined.
- Jar and Ferment:– Transfer the mixture into a clean mason jar, leaving some space at the top to allow for fermentation activity.– Cover the jar loosely with a breathable lid or cloth.– Place in a dry, dark place at room temperature for 1–3 days. Check daily for signs of fermentation (bubbling or a tangy aroma).
- Refrigerate:– Once fermentation is active, close the lid and move the jar to the refrigerator to halt fermentation.– The ketchup is ready to use and will continue developing flavour in the fridge.
Notes
Learn More
About the Author
Andreas
A passionate home cook who loves sharing cherished family recipes and experimenting with new flavours. With a deep appreciation for the joy that food brings to gatherings, Andrei aims to inspire others to create memorable meals in their own kitchens.
0 Comments