Fermented Spicy Ketchup

17 Comments

Fermented Spicy Ketchup

Most conventional ketchup brands contain high-fructose corn syrup, which wreaks havoc on your blood sugar and is also toxic to your liver. In addition, a lot of processed salt is added, which contributes to high blood pressure. And there may also be a variety of preservatives added that can lead to allergies and more toxins for your body. Poor tomatoes!
Well, here's a healthy, delicious, and probiotic-filled version to save the day for your next burger, fries, Bloody Mary, and other fares.
This recipe has two steps. The first is the fermentation process, and the second is adding in flavoring ingredients.

 

 

Step One

Ingredients:

  • 3 cups (720 ml) filtered water
  • 2 Tablespoons (30 ml) sea salt
  • 1 lb (450 g) cherry tomatoes
  • 2 - 3 cloves garlic, peeled
  • 1/4 of a small onion, sliced
  • 1 bay leaf
  • 1 Tablespoon (15 ml) whey, optional

Directions:

1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.
2. Place the rest of the ingredients in a quart-size, wide-mouth mason jar.
3. Pour brine into the jar until it covers the ingredients by one inch (2.5 cm).
4. Place Kraut Source onto the jar. Allow to ferment for 7 -8 days in a cool spot, away from direct sunlight.

(The beautiful, organic tomatoes came from the garden of my friend and fellow foodie, Karen Pavone. She has a great blog which features seasonal dishes: Farmisnista's Feast)

Step Two

Ingredients:

  • 2-1/2 Tablespoons (37.5 ml) maple syrup
  • 1 teaspoon (5 ml) cayenne
  • 1 Tablespoon (15 ml) Worcestershire sauce
  • Freshly ground black pepper, to taste

Directions:

1. Strain the fermented tomatoes, onions, and garlic. Discard the bay leaf. Save the brine*.
2. Place the reserved ingredients into a blender with 2 Tablespoons (30 ml) of brine.
3. Add in ingredients from Step Two and blend until smooth.

Note: If you don't like the seeds, you can strain the ketchup through a mesh strainer, although doing so will make your ketchup less thick.

*The rest of the brine can be used to make a salad dressing, or use it to marinade chicken overnight before cooking.




17 Responses

Kraut Source
Kraut Source

October 21, 2020

@Erin Shockley: This should keep in the fridge for 3 weeks.

Thank you,
Kraut Source

Erin Shockley
Erin Shockley

October 21, 2020

How long does this keep for in the refrigerator? Thanks!

Kraut Source
Kraut Source

September 04, 2020

@Debra: raw honey should be fine.

Kraut Source
Kraut Source

September 04, 2020

@Robert Olsen: You can add more mashed tomatoes to make the ketchup thicker. For your next batch, you can add less brine to the blender, and blend for shorter time.

Debra
Debra

September 04, 2020

Can raw honey be used instead of maple syrup?

Robert Olsen
Robert Olsen

August 22, 2020

Hi Karen,
Just finished making the fermented catsup and it tastes excellent although very thin. Is there a way to thicken it without killing off the good bacteria?

Kraut Source
Kraut Source

August 17, 2020

@Donna Conner: This probably yields between half a cup to 1 cup of ketchup.

Thank you,
Kraut Source

Kraut Source
Kraut Source

August 11, 2020

@Victoria ORiley: You can use any type of tomato, but each variety has different amount of water content so the fermenting time may vary. I’d suggest you cut them into chunks equaling to 1 lb. so you can start tasting after 7 days to see if you like the flavor. Also keep your eye on the brine level; if it looks like it’s rising more than 1 inch above the mixture, take off Kraut Source and pour off the excess.

Victoria ORiley
Victoria ORiley

August 11, 2020

Can I use regular size home grown tomatoes? I’m going to have a ton of tomatoes soon of all shapes, sizes and colors but no cherry tomatoes can I use any type of tomato?

Kraut Source
Kraut Source

August 10, 2020

@Trish Entsminger: This recipe is for cherry tomatoes, so you don’t have to halve them. The salt in the brine will penetrate the skin.

Donna Conner
Donna Conner

August 17, 2020

Thank you for the recipe. How much does it make?

Rebecca Holt
Rebecca Holt

August 10, 2020

Wow! Thanks for this ferment. I’m a huge Kraut Source fan and as long as I follow the instructions, everything is always perfect. For me next up is your sriracha ferment. As soon as my peppers are ready.

trish entsminger
trish entsminger

August 10, 2020

Do you halve the tomatoes? If not, how does the brine get in?

Kraut Source
Kraut Source

December 15, 2017

@Dragica: You’re certainly welcome to put whole or ground peppercorns in your ferments. Start with a small amount first and see how you like the finished taste, and gradually add more if needed. Thank you and good luck!

Dragica
Dragica

December 14, 2017

I don’t see black peppercorns in any of your recipes, or at least not in the ones I looked at. Is that personal taste or does it interfere with the process? I love peppercorns, and I put them in beet kvas (Russian recipe) that I make regularly. Just wonder if it’s a mistake.
Thank you.

Kraut Source
Kraut Source

September 05, 2017

@Cody: mold can be caused by various factors, most notably that oxygen has been introduced and came in contact with your mixture. Please refer to question #13 on our FAQ page: https://www.krautsource.com/pages/frequently-asked-questions to troubleshoot.

For your future batches, make sure your mixture is completely submerged beneath the brine by making sure your press is deployed properly, and that no large chunks of food is floating above the brine. And always keep an eye on the water level in the moat; refill when it looks low.

I hope this helps. Thank you for your support.

Kraut Source

Cody
Cody

September 01, 2017

I’ve made this twice now, and both times it got destroyed by mold. What can I be doing wrong?

Leave a comment

Comments will be approved before showing up.