Lots of people have emailed me over the years for a homemade ketchup recipe, and I’ve emailed back a basic, loose recipe that gets us by. But now I’m pleased to share Erin’s recipe! It offers more flavor and is lacto-fermented for greater nutrition and a longer shelf life. Enjoy! –Wardee
Is it crazy for ketchup to bring me such a smile? Honestly! I didn’t know if I should name this delicacy “Oh My Lans Ketchup!”, “Mercy Sakes Ketchup!”, or “You Are Never Going to Believe It Ketchup!”. When I think about this delicious, simple, and nutritious condiment, I can only shake my head. Can you imagine encouraging your child to take a dip in his/her ketchup? Who doesn’t love to dip? Enjoy the taste and tang of summer year round with this lacto-fermented treat! Your gut will thank you… as will each of your friends and family members!
- 12 ounces organic tomato paste (no salt added)
- 1/4 + 1/8 cup water
- 1/8 cup whey (or water)
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon mustard powder (could probably use a prepared dijon mustard if you don’t have powder)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne
- 1/2 teaspoon sea salt (I used larger grained salt)
- 1/4-1/3 cup maple syrup or honey (you could even add a bit of molasses)
In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container. Cover and leave at room temperature for two days. Move to the fridge.
Oh, my! Just thinking about this ketchup makes my mouth water. When my neighbor was giving it a taste test, she suggested using it as a barbeque sauce for grilling. Excellent idea!
Free CHEAT SHEET: “Create Your Own Ferments” Fermenting Formulas
Want to create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts? Need to know how long to ferment, how much salt to add, and how to store?
This cheat sheet will give you formulas for all types of ferments (even fruit preserves, pickled meats, and condiments) – so you can “create your own” ferments with confidence.
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