Homemade Tomato Ketchup I Fermented Recipe
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I had a lot spare tomatoes, and I wanted you to use them before they turned bad, so why not make some tomato ketchup.
I searched, found this fermenting recipe, and thought I'd give it a go.
This homemade fermented ketchup is one of the easiest ferments to make, and both hubby and I were amazed by the taste. The texture is not as firm as conventional ketchup but much tastier and delicious on potatoes, eggs, cheese, poultry, etc.
Recipe
Equipment:
Stick blender, food processor or blender
Bottle for storage (optional)
Ingredients
400 g tomatoes
1 clove of garlic
75 g raw honey
1/2 tsp. allspice
1 tbsp. tomato puree
15 g coarse salt (2%)
Instructions
Rinse the tomatoes and cut them in halves.
Peel the garlic.
Weigh all ingredients except the salt (then add 2% salt)
Pop all ingredients them into blender or food processor.
Blend on high until the ketchup is smooth.
Place the ketchup in a mason jar, and fit with an airlock or regular lid.
Seal the jar and place out of direct light.
Allow to ferment for 5-10 days at room temperature. Warmer temperatures will speed up the process, cooler will slow it down.
The lid must be opened every day to allow the jar to “burp” (release built-up gases). If you are using an airlock, you don’t have to worry about it.
The glass must be opened every day to release the carbon dioxide pressure that the fermentation process creates.
Taste your ketchup after 5 days or earlier, depending on the temperature.
When you're happy with taste and texture, you can bottle it and transfer to the fridge.
Note:
The ketchup’s texture will change after a few days. At first it is a bit watery and airy, but gradually it gets firmer and a more ketchup-like texture.
It’s lovely on potatoes, poultry and eggs.
