Fermented Condiments: Ketchup

What easier way to take advantage of the health benefits of fermented foods than in your condiments? Typically condiments are loaded with sugar, preservatives and too much sodium. By making them yourself, you can control what goes in them and add some nutritional value through fermentation. Fermented foods are high in healthy bacteria and will last years if stored properly in your fridge. Best of all, they're extremely easy to make with Masontops toolsfor fermenting in Mason jars. Mason jars are the perfect size to ferment condiments in for your family to enjoy and make for great host/hostess gifts.

Over the next few days we're going to do a series of three fermented condiments on the Masontops blog, starting with ketchup. 

Fermented Ketchup

Ketchup didn't start with Heinz. In fact, the first ketchup was a fermented fish sauce that later evolved into a mushroom sauce. It wasn't until the 1800s that tomato-based ketchup started appearing. Is this news to you? Us too, until we found this fabulous Fermented Ketchup recipe on Grow, Forage, Cook, Ferment. 

A bit tangier than regular ketchup, but with a lot less sugar, it's a healthier alternative to store bought ketchup and lasts just as long (if not longer) when properly stored in a fridge. The recipe we found makes for 2 cups of ketchup and only takes 3 - 4 days to ferment. The more honey you add, the shorter that ferment time will be, so be sure to taste it along the way. 

Ingredients 

• 3 cans tomato paste (6 oz cans)
• 1/4 cup brine from another ferment OR whey strained from yogurt
• 3 tbsp apple cider vinegar
• 1-2 tbsp raw honey
• 1 tsp coarse salt (not iodozed) 
• 1 tsp garlic powder
• 1/2 tsp mustard powder
• 1/4 tsp ground allspice
• 1/4 tsp fish sauce (optional but recommended)

Tools

• 1 quart Mason jar with band
• 1 Pickle Pipe, Wide Mouth
• Timber Tops (for storage)

To make this delicious ketchup, mix everything in a bowl and then move the thoroughly mixed ingredients to the Mason jar, add your Pickle Pipe, and leave it to ferment for 3 - 4 days in a dark room. Although the original recipe is not made with Masontops, we recommend using our Pickle Pipe to automatically release CO2, especially if you are planning to ferment it for a longer period of time. This will eliminate the need to manually burp the jars. After the ketchup is fermented, trade your Pickle Pipe, for a Timber Top so it's ready to share and present to friends. 

Get the full and original recipe here from GrowForageFerment.com.

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