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    » Home » Recipes » Fermented Vegetables » Fermented Ketchup

    Fermented Ketchup

    Posted: Feb 18, 2011 · Updated: Oct 22, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a wooden stove. But, it's actually simple: you'll mix a few ingredients together, and then let them ferment away for a few days before tucking them in the fridge.

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    homemade ketchup
    Rate this Recipe
    5 from 1 vote
    1 pint

    Homemade Ketchup Recip

    Sweet, spiced and with just the right amount of zip, this easy homemade ketchup is a breeze to make.
    Prep Time5 mins
    Fermentation5 d
    Total Time5 d 5 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 1 ¾ cups tomato paste
    • 3 tablespoons maple syrup
    • 1 teaspoon onion powder
    • ½ teaspoon ground allspice
    • ½ teaspoon celery seed powder
    • 2 teaspoons finely ground real salt
    • ¼ cup packet starter culture
    • 2 tablespoons raw apple cider vinegar

    Equipment

    • Fermentation Seal
    • Fermentation Jar

    Instructions

    Mix it together.

    • Stir the tomato paste, maple syrup, onion powder, allspice, celery seed powder, salt and starter culture together until perfectly combined.

    Fermentation.

    • Spoon the ingredients into a pint-sized jar fitted with an airlock, and allow it to ferment for two to three days.

    Finishing the ketchup.

    • Remove the lid, and then stir in the vinegar. Transfer to the fridge for a further three to five days to age, and then enjoy.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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