Fermented Ketchup Recipe
Sweet, spiced and with just the right amount of zip, this easy homemade ketchup is a breeze to make.
Ingredients
- 1 (7-ounce) jar tomato paste
- ½ cup kimchi
- 2 tablespoons kimchi brine
- 2 tablespoons gochujang
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon allspice
- ½ teaspoon fine sea salt
Instructions
- Combine the tomato paste, kimchi, kimchi brine, gochujang, honey, cider vinegar, onion powder, garlic powder, smoked paprika, and allspice in food processor or blender. Process until smooth.
- Transfer to a jar, seal tightly and allow to ferment on the counter for up to 72 hours. Stir the ketchup once or twice a day during the fermentation period so that flavors develop evenly. Then transfer the to the fridge and store for up to 3 months.
