Homemade Fermented Ketchup

I had anxiously awaited that day for months!  I couldn’t wait until we finished the Costco sized bottle of ketchup.  I know I could have thrown it out, but I just couldn’t do it.  I could almost cry anytime I have to throw out food, especially when it’s really good whole foods!  That is certainly not the case with this particular corn syrup contaminated, red dyed, preservative infested brand!  Even though I knew that was true I still couldn’t bring myself to throw it out…. but we finished it in May of last year!  Just in time for summer bar-b-ques!
Once it was finished I set to making Sally Fallon’s fermented ketchup.  It was so simple, quick and easy!  I made it and tried it out on the family.  I was a bit tentative, because I’m still getting used to the unique flavor of fermented foods.  I certainly like the artificially picked or nitrate infested foods, but the naturual rendition takes a bit of getting used to for me.
Well, it was a hit!  Hubby and kidos ate it with out a problem and enjoyed it and never mentioned that it tasted any different.  Since it worked on their hot dogs, I gave it a try.  Hmm… not bad, really… not bad!  In fact… I actually liked it!  I ate with gusto and we haven’t turned back.  I waited until now to post, only because I wanted to make sure it was still a hit and no one declared mutiny on the second or third or twentieth try.  Not the case, we are still going strong!

In fact, I store it in a jar in the fridge and the boys don’t even look for the ketchup bottle anymore.  They know exactly what jar to grab!  That is success if I ever saw it!  Below is Fallon’s recipe which has been a hit for us!  Hopefully for you too!

Fermented Ketchup
(Page 104)
Makes 1 quart3 cups canned tomato paste, preferably organic
¼ cup whey
1 TBSP sea salt
½ cup maple syrup
¼ tsp cayenne pepper
3 cloves garlic, peeled and mashed
½ cup homemade fish sauce, or commercial fish sauce Mix all ingredients until well blended, place in [amazon_link id=”B000BWZ7QO” target=”_blank” container=”” container_class=”” ]quart-sized wide-mouthed (I didn’t use wide-mouthed) mason jar[/amazon_link].  The top of the ketchup should be at least 1 inch below the top of the jar.  Leave at room temperature for about 2 days before transferring to refrigerator.

Have you tried a different recipe?  Any tips or hints of what you like about yours?  I’m curious!  Have you made any yourself?

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