FERMENTED KETCHUP

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.

  • Active time: 5 mins
  • Total time: 5 mins
  • Fermentation: 2 days

INGREDIENTS

  • 4 6OZ can tomato paste
  • 2/3 cup (158 ml) water
  • 4 tbs (60 ml) apple cider vinegar
  • ¼ tsp (1.25 ml) cinnamon
  • ¼ tsp (1.25 ml) cloves
  • ¼ tsp (1.25 ml) cayenne
  • ¼ tsp (1.25 ml) black pepper
  • sea salt to taste
  • ½ cup (125 ml) cane sugar

DIRECTIONS

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 ¾ 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.

PRODUCTS USED TO CREATE THIS RECIPE 

FERMENTED KETCHUP

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= around 100 CAD*

= around 60 GBP*

= around 68 EUR*

*Depending on the daily rate

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DESIGNED & ASSEMBLED IN MONTREAL