I was always intimidated by the ketchup recipe in Nourishing Traditions. And I thought, ‘why make my own ketchup? That’s weird!’. Well since I am committed to making EVERY recipe in the book I decided to try this one, and I’m so glad I did!
Tomato ketchup is from what I can tell from my research, an American invention. However, it evolved from Asian and Indian versions of fish sauce added to vegetable pastes. Tomatoes were not the original vegetable used, it was actually a variety of whatever was available locally, including mushrooms. The ketchup (or catsup) we are familiar with today actually originated in the US in about 1813 in a recipe book. Heinz started producing their ketchup in 1876.
I have always LOVED ketchup but didn’t love that my favorite and the most popular brand in the world uses high fructose corn syrup. I had switched to an organic brand, but the price is twice as high. Plus, no matter what brand you buy on the shelf, you are not getting the benefit of lacto-fermentation.
This recipe is a great combination of beneficial bacteria from lacto-fermentation, sweetness and a good price. What more can you ask for? It’s a great way to get lacto-fermented food into your kids!
Tips for great homemade ketchup:
- I buy the huge industrial sized can of organic tomato paste when I’m going to make this, it makes it even cheaper. The extra tomato paste I freeze in half cup portions in small plastic bags.
- I didn’t make the fish sauce from scratch, but I had some on hand. The fish sauce is the key to making good ketchup that tastes like the ‘normal’ stuff! It’s not expensive to buy one large bottle if you go to an Asian market.
- When you make this it will be quite thick. Ferment the thick ketchup in mason jars, but then thin down the ketchup with the tomato juice or water, and put it in a cleaned out brand name ketchup squeeze bottle. Your family will never know the difference!
- Using the thick ketchup is fine though if you’re not trying to fool anyone and if you don’t mind using a spoon to get your ketchup out of the jar. Just remember it will be slightly stronger tasting than the brand name ketchup so you won’t need to use as much as you’re used to.
- You don’t have to wait to use the ketchup (I threw some in a meatloaf immediately) but of course waiting the 3 days will make the raw product lacto-fermented.
Rating: 4 forks (key)
Page inÂ NT: 104
Yield & Notes:
- Makes 1 quart
3 cups canned organic tomato paste
1/4 cup whey
1/2 cup grade B maple syrup
1 T sea salt (not the iodized stuff, or you’ll need to use less)
1/4 teaspoon cayenne pepper
3 cloves garlic, peeled and mashed [TNC: I used 1 teaspoon organic garlic powder]
1/2 cup fish sauce
Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days before transferring to the refrigerator. Thin down with tomato juice or water as needed.
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