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.
(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)
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.
How long does this keep for in the refrigerator? Thanks!
@Debra: raw honey should be fine.
@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.
Can raw honey be used instead of maple syrup?
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?
@Donna Conner: This probably yields between half a cup to 1 cup of ketchup.
@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.
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?
@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.
Thank you for the recipe. How much does it make?
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.
Do you halve the tomatoes? If not, how does the brine get in?
@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!
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.
@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.
I’ve made this twice now, and both times it got destroyed by mold. What can I be doing wrong?
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October 21, 2020
@Erin Shockley: This should keep in the fridge for 3 weeks.