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Fermented Ketchup
A delicous, easy recipe to add more flavor to your meal!
Prep Time
10
minutes
mins
Course:
Condiment
Cuisine:
American
Servings:
24
Calories:
10
kcal
Ingredients
3
6 ounce cans
tomato paste
3
cloves
garlic, minced
6
tablespoons
sauerkraut juice, or whey
3
tablespoons
unpasturized apple cider vinegar
4
tablespoons
maple syrup
1
teaspoon
salt
pinch
cayenne pepper
Instructions
Mince the garlic. Let the garlic stand while you mix the other ingredients (preferrably 10 minutes.)
Mix the tomato paste with the sauerkraut juice or whey.
Add the vinegar and mix thoroughly.
Add the maple syrup and spices. Mix.
Stir in the garlic.
Add salt and cayenne. Mix thoroughly.
Scrape the edges of the container so they are clean. Cover loosely and let sit on the counter for three days.
Seal tightly, refrigerate and enjoy.
If your ketchup gets too thick (it will!) add water. I usually just add water to the portion we are going to eat. Enjoy!
Notes
This recipe was inspired by Lindsey Gremont at The Homemade Mommy.
https://www.homemademommy.net/2011/12/fermented-ketchup.html
Thanks Lindsey for a great recipe inspiration!
Nutrition
Calories:
10
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
99
mg
|
Potassium:
9
mg
|
Sugar:
2
g
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Zinc:
1
mg