Lacto Fermented ketchup using a few simple ingrediants, and kombucha vinegar.
How to make kombucha vinegar in another blog post.
This lacto fermented ketchup turned out better than expected, at first it was a bit sweeter than I hoped but just a few days in the fridge fixed that.
Buy kombucha, milk kefir & water Kefir
For information on making Kombucha & Kombucha Vinegar
What you need:
- 2 quart jars with lids
- Long handled bamboo spoon
- Mixing bowl (glass or plastic)
- Plastic wrap
- Kombucha vinegar
- Tomato paste (jar, canned or homemade)
- Course ground Pink Himalayan salt
- Raw honey
- Black pepper
- Ground cinnamon
- Ground cloves
Recipe:
- 1 cup kombucha vinegar
- Optional: 2 tbsp water kefir
- Optional 2 tbsp raw apple cider vinegar
- 2 cups tomato paste
- 3 tbsp raw honey
- pinch of Pink salt
- 1/2 tsp ground cinnamon
- 1 tsp ground black pepper
- 1/8 tsp ground cloves
Directions:
- Add your ingrediants to the mixing bowl.
- Stir until well blended using a bamboo spoon (you can use metal if you prefer or a hand mixer, my preference when dealing with kombucha is bamboo).
- Taste your mixture & see if it is seasoned to your liking.
- You can also add optional items like cayenne pepper or make it spicier.
- During this whole process do not be afraid to taste to see if it is tasting how you want.
- You want the consistency to be just a bit thicker than store bought ketchup at this point.
- So if to thick add more kombucha vinegar.
- If to thin add more tomato paste
Adding to jar:
- This is day 1
- Now divide in half & put each half into a quart mason jar. (you can do the mixture in one jar but keep an eye on it that it does not explode out).
- Add 1 tbsp of kombucha Vinegar.
- Do not stir, leave the vinegar across the top protecting the top layer
- Cover jar opening with plastic wrap.
- Screw the lids on the jars
- Sit in cupboard.
- Check once after 12 hours to release gas build up.
- This recipe does build up excess gas.
Day 2:
- Open the jars carefully & stir the sauce.
- Taste it to see if you think it needs more seasonings.
- Stir
- Add 1 tbsp of kombucha Vinegar
- Do not stir, leave the vinegar across the top protecting the top layer
- Replace plastic wrap & lids.
- Sit in cupboard.
- Check once after 12 hours to release gas build up.
Day 3:
- Open the jars carefully & stir the sauce.
- Taste it & check consistency, it should be done & actually can ferment to long, so the odds are slim it needs to ferment another day.
- Stir & see if it needs more kombucha or tomato paste
- Replace plastic wrap & lids.
- Sit in refrigerator
Done & tips:
- This ketchup can go bad easily during the fermentation process, so watch for fowl odors & taste or mold growing.
- I honestly do not recommend letting it sit at room temp any longer unless you can it.
- It can be done after 12 hours if that is what you prefer.
- You can season each jar differently if you prefer.
- Add more liquid or tomato sauce to get to your desired consistency.
- The ketchup will get bubbly from fermenting.
- Because of the kombucha in this it may grow a slimy kombucha baby, either blend it in or just discard it.
- The longer you ferment the more potent & gas filled it becomes, so vent the gas out gradually.
Storing:
- Store in fridge with lid tight.
- I am not sure how long it last, mine so far is still good several weeks in.
- It is up to you how long you think it stays good.
- If you want to store it longer maybe try freezing or canning it
Buy what you need on Amazon:
- Quart canning jars
- Bamboo spoon
- Mixing bowl
- Plastic wrap
- Tomato paste
- Course ground Pink Himalayan salt
- Raw honey
- Black pepper
- Ground cinnamon
- Ground cloves
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