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Fermented ketchup

Course Side Dish
Cuisine American
Keyword condiment, fermented condiment, homemade ketchup, probiotic ketchup
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Tomato paste blended with onion, garlic, vinegar and sugar, fermented for a tangy flavor, then finished with spices.

Ingredients

In the ferment

  • 3 cups tomato paste
  • 1 onion diced
  • 2 cloves garlic
  • 1 cup raw apple cider vinegar (unpasteurized, "with a mother")
  • 1/3 cup raw sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 tsp each of allspice berries, cloves, mustard seed, black pepper

After fermenting

  • 1 tsp salt to taste
  • 1/2 cup of water as needed

Directions

  • Blend the tomato paste, onion, and garlic until completely smooth. Add the vinegar and sugar and pulse to combine; the raw vinegar acts as the starter culture.
  • Move to a 1.5 L glass jar or two 1-quart (1 L) jars. Add the whole spices and top with a lid that lets gas escape.
  • Ferment in a cool, dark spot, such as a kitchen cupboard, for 2 days.
  • Stir in the salt and add water until it is as thin as a sauce. Pour through a fine-mesh sieve to take out the spices, then bottle.
  • Keep in the fridge for up to 6 months, or freeze in small portions.

Notes

Keeps fermenting slowly in the fridge (may need a little more sugar as it ages). For no residual sugar, cut sugar to 2 Tbsp. Alternatives to raw vinegar: acidic whey, unflavored kombucha. Must stay refrigerated. Discard if moldy or off-smelling.

Nutrition

Serving: 312g | Calories: 256kcal | Carbohydrates: 58g | Protein: 9.1g | Fat: 1.1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 123mg | Potassium: 2079mg | Fiber: 8.8g | Sugar: 42g | Vitamin A: 2998IU | Vitamin C: 47mg | Calcium: 87mg | Iron: 6.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; raw apple cider vinegar (unpasteurized counted as wine vinegar, each of allspice berries counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.