LACTOFERMENTED KETCHUP

Difficulty: Easy
Active time:
5 mins
Total time:
5 mins

This ketchup is so tasty and easy to make that you’ll never again want store-bought! Like most fermented condiments, it can be kept in the fridge for months without any risk of going bad.

PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
5L GLASS
FERMENTATIONC ROCK 
45 FERMENTED
FOODS RECIPE BOOK
Ingredients

4 6OZ CAN TOMATO PASTE

 

2/3 CUP (158 ML) WATER
 

 

4 TBS (60 ML) APPLE CIDER

 

 

VINEGAR 1⁄4 TSP (1.25 ML)

 

CINNAMON
 

 

1⁄4 TSP (1.25 ML) CLOVES
 

 

1⁄4 TSP (1.25 ML) CAYENNE
 

 

1⁄4 TSP (1.25 ML) BLACK PEPPER
 

 

SEA SALT TO TASTE
 

 

1⁄2 CUP (125 ML) CANE SUGAR

Lactofermented Ketchup

In a small saucepan combine the cane sugar and water. Cook over medium heat, stirring frequently until cane sugar is completely dissolved.

 

Mix the water and cane sugar with all other ingredients in a bowl.

 

Transfer the mixture to your Mortier Pilon jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

 

Let the mixture ferment at room temperature, covered, for 2 to 5 days. Once the desired level of fermentation has been reached, refrigerate or serve.

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