Issue 101 is out now

By The Green Parent

09th May 2013

Something that you may not know about traditional ketchup is that it was once a fermented condiment. In the last century the fermentation process was skipped in favour of adding cheap vinegar, sugar and even more salt. However, a lot of the rich flavours of real Ketchup are lost in the simplified store bought versions. Try this recipe and never look back.

By The Green Parent

09th May 2013

By The Green Parent

09th May 2013

Better yet, the fermentation process (which takes approximately 4-5 days) allows beneficial, natural probiotic bacteria to form making this Ketchup actively good for you. So, you won’t have to feel guilty every time your child forgoes the rest of their meal in favour of licking the Ketchup off the side of their plate…

Ingredients:
- 4 tablespoons of fresh whey or vegetable based starter culture (stocked at most health food stores)
- 2 cups of tomato puree
- ¼ cup of honey or maple syrup
- 2 tablespoons of cider vinegar
- 1 teaspoon of Himalayan pink salt or unrefined sea salt
- 1 teaspoon of ground allspice
- ½ teaspoon of ground cloves

Method:
- In a mixing bowl, thoroughly combine the tomato puree and honey or maple syrup.
- Whisk in the remaining ingredients, but only half of the whey/starter culture
- Transfer the mixture to into a Kilner style jar, and spoon the remaining whey/starter culture on top before covering with a cloth
- Allow 4-5 days to ferment at room temperature
- Give the Ketchup a thorough mixing, seal and store in the fridge

Your ketchup should keep in the fridge for a few months, but will likely be used long before then as it is just so delicious! This is such a simple recipe that, once you know how to make your own whey or source some starter culture, you may well wonder why you didn’t think to try it before, and I defy anyone to return to eating store bought ketchup after this.

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