September 3, 2013   By Kelly Bejelly

How to make fermented ketchup

I don’t eat enough fermented foods. Thankfully, we drink raw milk but seriously, I know for my gut health and overall health I should be eating more fermented foods. What seems like a million years ago, I found Weston A Price and bought Nourishing Traditions. It’s a dog-eared, messy copy and where I learned how to make fermented ketchup.

 

Nourishing Traditions

 

I’ve taken Sally’s recipe and made it my own with a few tweaks. Here’s what you’ll need:

 

how to make fermented ketchup

1. Garlic Cloves 2. Tomato Paste 3. Fish Sauce 4. B Grade Maple Syrup 5. Whey 6. Cayenne 7. Dry Mustard 8. Clove Powder 9. Sea Salt

 

Making Whey is super easy. Just take 1 quart of whole milk yogurt and strain it through a cheesecloth. Set the cheesecloth in a colander and place that in a bowl. Let it sit for several hours and you’ll get whey and a nice sour cheese that you can add herbs to or make tzatziki.

How to make fermented ketchup

I first add all the spices: 1 tbsp of sea salt, 1/4 tsp of powdered cloves, 1/2 tsp dry mustard and 1/4 tsp cayenne

Next goes in 1/4 cup of Fish Sauce. Woo wee, that stuff is stinky.

How to make fermented ketchup

Then I add in 3 cups of tomato paste . I always forget to check store brands and my store brand tomato paste was so much cheaper than the other organic brand I had bought.

How to make fermented ketchup

Now add in 1/4 cup of maple syrup.

How to make fermented ketchup

Next up is that beautiful whey that you made earlier. Add 1/4 cup.

How to make fermented ketchup

Now add in 3 cloves of smashed garlic. I love that you add smashed garlic to this. Nothing like getting out some aggression and not having an extra knife to wash.

How to make fermented ketchup

Now mix all that up with a whisk for a good minute or three. You want to make sure that everything is completely blended so the whey is in every part of the fermented ketchup. The first time I made this, I didn’t mix it well and got mold so MIX it well.

How to make fermented ketchup

Now scoop that in a quart mason jar and let it sit on your counter for 2 days. Store in your fridge and enjoy!

How to make fermented ketchup

How to make fermented ketchup

Fermented Ketchup

Course: condiment
Prep Time: 10 minutes
Cook Time: 2 days
Total Time: 2 days 10 minutes
Servings: 100
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

  • 1 tbsp sea salt
  • 1/4 tsp of powdered cloves
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne
  • 1/4 cup of Fish Sauce
  • 3 cups of tomato paste
  • 1/4 cup B grade maple syrup
  • cup Add 1/4 whey
  • 3 cloves of smashed garlic

Instructions

  1. Place all your spices in a bowl.
  2. Then add in the fish sauce, the tomato paste, maple syrup, the whey and the smashed garlic.
  3. Mix for a good 2 minutes to thoroughly combine the ingredients.
  4. Place in a mason jar and set on your counter for 2 days.
  5. Then store in your fridge and enjoy!

 

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Leave A Reply

12 Comments

  • Rachel B
    September 5, 2013 at 6:36 pm

    Is there any place on your site where one can print out your recipe for this ketchup?

    • September 5, 2013 at 7:40 pm

      Hi Rachel, Just updated the post with a printable recipe 🙂

  • Angie
    August 10, 2014 at 2:26 pm

    Im in the uk…what is 3 cups the equivalant off please…

    • August 11, 2014 at 7:52 am

      I searched for a cups to gram calculator and it gave me this number – 709.76471.

  • Lindsey Thomas
    August 20, 2014 at 8:51 am

    Does it need to be an air tight container? The only other time I tried to ferment something it turned moldy. I don’t have any air-lock containers.

    • August 28, 2014 at 7:16 am

      I don’t think it has to be air tight Lindsey.

  • Danielle
    June 10, 2015 at 1:02 am

    Hi I’m allergic to everything that swims. What can I substitute the fish sauce with?

    • August 2, 2015 at 6:27 pm

      Um, you can skip it hun. It won’t taste the same though.

  • October 11, 2016 at 9:09 am

    Sauce always makes the recipe. This is a unique ketchup for sure. I make my own BBQ sauces and some other things. I’ll have to give this a shot