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Lacto-fermented Ketchup (BBQ Sauce)

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.

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.*