I don’t eat a lot of ketchup but when I do it seems way sweeter than it needs to be. Hmm. Nutritional Label: Serving size: 1 tablespoon. 3.7g of sugar per serving. uh-oh. I usually eat a couple of ounces of the stuff at a time.
2 T / oz x 3oz serving x 3.7g per serving >>> 22.2 grams of sugar.
Like I said, I don’t eat too much of the stuff. Maybe I can make my own!
All those fresh tomatoes this time of year would be yummy, but I don’t want to do all that boiling and reducing. I’ll do myself a favor and start with canned tomato paste. If anyone has a better method, please let me know. Other ingredients to be gathered: honey, salt, homemade vinegar, fermented garlic, and a little red pepper.
Mix everything together in a bowl or a large jar. The recipe below filled this 28 ounce jar perfectly will a little headroom for the fermenter.
The Perfect Pickler is a cool thing. My wife found one at Bed, Bath, and Beyond and knew it’d be right up my alley! You can buy one on Amazon.com if you want to play along at home. The concept is cool. The included dvd is a little amateur, but the product works great!
Once everything is ready for fermenting, you can stash the ketchup in your fermenting closet:
Most of the recipes that I looked at on the Internet say to let this go for about 4 days. Mine was just getting started on the fourth day. Keep it someplace warm and dark, like the laundry room and taste every day or so. Put it in the fridge when it’s pleasantly tart.
Fermented Homemade Ketchup Recipe:
- 2 12-oz cans of tomato paste
- 1/3 cup honey
- 3 Tb raw raspberry vinegar
- 3 cloves garlic, chopped
- 4 oz sauerkraut juice or fresh whey
- 1 tablespoon finely ground salt
- a little hot pepper