Fermented Ketchup Questions

[GreenRose]

Okay, so I have made two batches of fermented ketchup now (this versions: http://ediblearia.com/2009/02/08/com...ented-ketchup/)

The first was overly fishy, and overly clove-y but my second one is tasting good! However, I have a couple of questions for those of you who understand the science of it all...

1) Does the fish sauce play any part of the fermenting process (is it necessary.. I'm veg)
and
2) Will adding some apple cider vinegar cause any problems to the process? (I saw vinegar on the ingredients list of my store-bought stuff, and realized I would like a little more acid in my version, for taste reasons)

Thanks for any advice!!

[Holiztic]

Well, the fish sauce imparts nutrients, and it does ferment, but it shouldn't be necessary for fermentation. It also adds salt, so if you leave it out, up the salt.

The vinegar is added to store-bought BECAUSE they don't ferment it. It is a quick (and totally nutrient losing!) short cut. I am not sure what would happen if you added it before, but I wouldn't recommend it, my gut tells me it would kill your ferment (wild guess). If you want it more tangy, just ferment it longer!!

disclaimer: I have never actually made fermented ketchup, we buy ours from our buying club. Its nice and tangy (and a little spicy!)

[GreenRose]

Thank you! I added a tablespoon of fish sauce... I will have to build up the taste buds for it to add the full amount. And I will try without the vinegar next time, just in case it's taking some of the nutrients away. Either way - it's yummy, and HFCS free!

Originally Posted by Holiztic

Well, the fish sauce imparts nutrients, and it does ferment, but it shouldn't be necessary for fermentation. It also adds salt, so if you leave it out, up the salt.

The vinegar is added to store-bought BECAUSE they don't ferment it. It is a quick (and totally nutrient losing!) short cut. I am not sure what would happen if you added it before, but I wouldn't recommend it, my gut tells me it would kill your ferment (wild guess). If you want it more tangy, just ferment it longer!!

disclaimer: I have never actually made fermented ketchup, we buy ours from our buying club. Its nice and tangy (and a little spicy!)

[snowbunny]

1) Does the fish sauce play any part of the fermenting process (is it necessary.. I'm veg)
Nope, it doesn't play any role in fermentation.


2) Will adding some apple cider vinegar cause any problems to the process? (I saw vinegar on the ingredients list of my store-bought stuff, and realized I would like a little more acid in my version, for taste reasons)
If it's raw vinegar and you don't add very much, it won't be problematic, but I second the idea of just letting it ferment longer.

[GreenRose]

Thank you! I am now ready to make batch #3
Now.. who knows how to make Kombucha that taste's JUST like GT'S Strawberry Synergy?! Yum! Mine is pretty good, but I haven't got quite enough fizz yet..

Originally Posted by snowbunny

1) Does the fish sauce play any part of the fermenting process (is it necessary.. I'm veg)
Nope, it doesn't play any role in fermentation.


2) Will adding some apple cider vinegar cause any problems to the process? (I saw vinegar on the ingredients list of my store-bought stuff, and realized I would like a little more acid in my version, for taste reasons)
If it's raw vinegar and you don't add very much, it won't be problematic, but I second the idea of just letting it ferment longer.

[Holiztic]

Originally Posted by GreenRose

Thank you! I am now ready to make batch #3
Now.. who knows how to make Kombucha that taste's JUST like GT'S Strawberry Synergy?! Yum! Mine is pretty good, but I haven't got quite enough fizz yet..

From what I have heard, the general consensus is that GT Dave is a magician. No idea how they get it that fizzy and yummy!

I have actually never tried making kombucha, so this is all hearsay!

We just started making water kefir and it is not fizzy at all!! I am going to let it ferment longer, I am just afraid it will become alcoholic!

Good luck!!

[GreenRose]

I think he must be! I'm going to up the amount of juice for this next batch so there's more sugar for the yeast, and i am not going to burp the bottles at all... could be dangerous, but I'm willing to take the risk

Water Kefir is on my list too. So many fun projects out there!

Originally Posted by Holiztic

From what I have heard, the general consensus is that GT Dave is a magician. No idea how they get it that fizzy and yummy!

I have actually never tried making kombucha, so this is all hearsay!

We just started making water kefir and it is not fizzy at all!! I am going to let it ferment longer, I am just afraid it will become alcoholic!

Good luck!!