condiment, pure basicsRayne KuntzSage Plant Cuisinefermented ketchup, fermenting, fermentation, basic fermentation, condiment, healthy ketchup, probiotics, probiotic, plantbased, plant-based, plant based, veganComment

Fermented ketchup

condiment, pure basicsRayne KuntzSage Plant Cuisinefermented ketchup, fermenting, fermentation, basic fermentation, condiment, healthy ketchup, probiotics, probiotic, plantbased, plant-based, plant based, veganComment
Fermented ketchup

Fermented ketchup

I loved store-bought ketchup in my youth, but when I moved to a plant-based diet, I cut out most processed food. I really don’t miss ketchup, except when I have home-made fries. This fermented version fills the void for me and it is rich in probiotics.

Yields: ½ cup

Ingredients

1 small tin tomato paste (156 ml)

1 tablespoon maple syrup

1 probiotic capsule - (I use Progressive)

2 tablespoons non-chlorinated water[i]  

1 teaspoon apple cider vinegar

½ teaspoon sea salt or Himalayan pink salt (non-ionized salt)[ii]

¼ teaspoon allspice

¼ teaspoon ground cloves

Steps

Mix all the ingredients, except the salt together. Pour into mason jar. Sprinkle salt on top to reduce the chance of bad bacteria growth on the surface.

Cover with a cloth secured by an elastic – store in a warm dark place for 2 -3 days. Taste – if you have the flavour profile you like seal the jar and let it sit in the fridge a couple more days before using. It can be kept for several weeks in the fridge.

Click here to download recipe

[i] The chlorine in tap water negatively impacts the fermenting process.

[ii] An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals.