Homemade Fermented Ketchup + Cookbook Giveaway!

As people are rediscovering the health benefits of live-culture foods, we asked our friend Hayley from the blog Health Starts in the Kitchen and author of the newly published cookbook Fermented Foods at Every Meal to share a favorite fermented recipe with us. Transforming a family-friendly, daily-use condiment into a fermented food is one of the easiest ways to fit fermented foods into mealtimes. Even the pickiest of eaters won't know the difference. 

Fermented Ketchup 

Yield: 3 cups (720 g)

Ingredients:

• 2 cups (520 g) tomato paste
• 1⁄4 cup (85 g) raw honey, maple syrup, or sugar
• 1⁄4 cup plus 2 tablespoons (88 ml) Whey
• 2 tablespoons (28 ml) raw apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground allspice
• 1⁄2 teaspoon ground cloves

1. Mix the tomato paste and honey in a bowl. Whisk in 1⁄4 cup (60 ml) of the Whey, vinegar, salt, allspice, and cloves. Continue blending until all the ingredients are evenly dispersed and the mixture is smooth.

2. Spoon or funnel the homemade ketchup into a glass jar, top with the remaining 2 tablespoons (28 ml) Whey, and cover with cheesecloth secured with a rubber band or string. Let sit undisturbed at room temperature, out of direct sunlight, for 3 days.

3. After 3 days, uncover the ketchup and stir it thoroughly. Cover with an airtight lid and transfer to the refrigerator for storage. You can use it immediately, or store it in the refrigerator for several months.

Le Parfait Terrine Canning Jars

How to Ferment Store-Bought Condiments: 

Fermenting store-bought condiments is a quick and easy way to sneak fermented foods into every meal. It’s especially useful if there’s a particular brand you prefer. All that is needed is 1 tablespoon (15 ml) of whey (or vegetable brine) for each 1 cup (240 g) of ketchup, (176 g) mustard, or any other condiments. For example, you’d add 3 tablespoons (45 ml) whey to a 24-ounce (680 g) bottle of ketchup and follow the same process as for fermented homemade ketchup.

Note: Horseradish, ketchup, mustard, and salsa can be left to ferment at room temperature for 2 to 3 days. Mayonnaise should be left for only 8 hours before refrigerating.

GIVEAWAY!! Enter below for a chance to win a copy of the cookbook Fermented Foods at Every Meal, a set of 6 Le Parfait canning jars, a stainless steel canning funnel, a stainless steel whisk ($85 value). Giveaway ends Aug 1st at midnight EST.

CONGRATULATIONS to Micha Archer, the winner of this giveaway!