Making your own lacto-fermented condiments is quite easy, so why not enjoy the wonderful health benefits that come with lacto-fermentation?
We love this lacto-fermented ketchup on almost everything. With the molasses added, it tastes like a cross between BBQ Sauce and Ketchup…so it makes a very versatile condiment at the dinner table.
- 2 cans (6 oz. each) tomato paste
- 2 Tablespoons raw apple cider vinegar
- 3 Tablespoons whey (see how to obtain whey)
- 3 to 4 Tablespoons Maple Syrup, to taste
- 1 Tablespoon unsulphured Molasses, optional
- 1 teaspoon unrefined sea salt, or more to taste
- 1/8 teaspoon cayenne, or to taste
- 1/8 teaspoon ground all-spice
- 1/8 teaspoon onion powder
- 1/4 teaspoon ground cloves
- 1/4 to 1/2 cup water filtered water (to desired consistency)
Other Items you will Need:
1-pint or quart sized wide-mouth jar (preferably with air-lock lid)
Place all ingredients, except water, in the container of *food processor*. Add 1/4 cup filtered water and process until smooth. If needed add additional water until desired consistency is reached (for me it’s about 3/8 to 1/2 cup of total water).
Place ketchup in glass jar, preferably with air-lock lid, capping tightly. If using air-lock fill with water according to instructions. Allow to ferment, at room temperature, for 3 days.
Remove air-lock lid, if using, and replace with storage lid. Transfer to, and keep in the refrigerator for long term storage.
Makes 2 cups.
*NOTE: If you do not have a food processor, you can simply whisk everything together by hand.*
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Can you use kefir instead of whey? What does the whey do in the recipe? I have problems with dairy. Is there a way to get it out of the recipe?
Thanks a lot,
Sherry
Sherry thanks for asking
Please see my answer to the previous comment, it should cover it.
Is there a way to make this without the whey — we’re casein/dairy-free.
The whey is used as a culture in this recipe. To omit it you would need to use some sort of culture in its place. Maybe you would need to purchase a “dairy-free” fermented vegetable culture and try it in place of the whey. I would suggest Cultures for Health, their products and customer service is always great.
How long is the shelf life of fermented food?
The shelf-life of fermented food varies and depends on many factors. It depends on how “fresh” the food was when you fermented it. How “hard” is the type of vegetable you are fermenting – for example a soft vegetable like Cucumbers “pickles” will not last quite as long before getting as a harder vegetable like Cabbage or Carrots. Now mind when I say last, I do not mean they will be “bad”, or inedible, but mostly not as preferred to eat. The pickles will get softer and softer as they age and become not very appetizing, etc. Pickles usually last on average 3 or more months, properly refrigerated and Cabbage or Carrots 6+ months.
Is it necessary to use Maple Syrup or could you substitute honey and still get a yummy ketchup?
Maple Syrup is preferred because honey is anti-bacterial in nature and can affect the outcome of lacto-fermented foods.
Hi Shannon,
Thanks for all of these great recipes! Have you ever tried using a culture starter (i.e. Body Ecology culture starter) instead of whey for the fermenting? If so, what was your experience using the culture starter vs whey?
Thanks,
Deb Casey
Deb, I do not use a starter culture for 2 reasons.
1) Whey is very easily and inexpensively procured from homemade (or good quality store-bought) Yogurt. Homemade yogurt is so easy to make and those pre-packaged starter cultures cost more money over-time.
2) The whey you get from draining yogurt at home is not “processed”, unlike like those powdered starter cultures. So it fits with the ‘Cooking God’s Way’ mentality. Eat foods as close to nature as possible –the way God intended–, traditional foods with minimal processing.