Lacto-fermented ketchup

[Cupressa]

Has anyone made the ketchup recipe from NT? I would like to know if it is a good recipe, and if it is possible to make it without maple syrup.
If anyone knows of another LF recipe I would be interested in that, too.

Thanks!

[FairyRae]

Blech--I sure did NOT like it. I'd love to find one that's good too though...

[chaoticzenmom]

I loved it.
I think you could use other stuff besides maple syrup. Honey, agave nectar, even some sugar and filtered water.

[FairyRae]

I didn't use the whey (dairy intolerance here) so maybe that's why I didn't like it? Hmmmm...

[rawmamanibbles]

i did make it. i altered the recipe a little. used only 1 can tomato paste, 1/2 c soaked sundried tomatoes and then replaced the fish stock with my own cultured pickle juice.
then once that was cultured, i mixed it with a container full of organic commercial Ketchup - came out tasting wonderful!

[Cupressa]

Thanks, chaoticzen! Could you taste the syrup? I would prefer not to use any sweetener, but if the bacteria consume it during fermentation, I wouldn't mind using it in a recipe.

FairyRae, I found this recipe:
http://ediblearia.com/2009/05/28/upd...ented-ketchup/.
It's based on Fallon's recipe, but the fish sauce and sweetener are optional (I want to try it fish-free first). I also avoid dairy, and I was going to use apple cider vinegar for my first batch.

[FairyRae]

I used ACV in place of the whey as well, I believe. LMK how you like the different recipe!

Originally Posted by rawmamanibbles

i did make it. i altered the recipe a little. used only 1 can tomato paste, 1/2 c soaked sundried tomatoes and then replaced the fish stock with my own cultured pickle juice.

I might need to try this--cultured pickle juice might work better for me than the fish sauce (which kind of grossed me out when I used it...)

[rawmamanibbles]

i like the maple syrup in it. though i really cant tell it has a sweetner in it nor taste it.
but if you use bread and butter pickle broth then there is your sweetner from the sugar in the broth

[Cupressa]

Originally Posted by rawmamanibbles

i did make it. i altered the recipe a little. used only 1 can tomato paste, 1/2 c soaked sundried tomatoes and then replaced the fish stock with my own cultured pickle juice.
then once that was cultured, i mixed it with a container full of organic commercial Ketchup - came out tasting wonderful!

That sounds really good. Probably a great way to secretly transition my girls to homemade ketchup! I really like the addition of sundried tomatoes. If I had grown enough last summer, I would definitely be using them. It seems like one could make a completely raw ketchup by using only dried tomatoes instead of tomato paste?

I was just going to omit the fish sauce, but the pickle juice is a good way to add a salty, briny flavor.

[Cupressa]

Originally Posted by rawmamanibbles

i like the maple syrup in it. though i really cant tell it has a sweetner in it nor taste it.
but if you use bread and butter pickle broth then there is your sweetner from the sugar in the broth

I think I cross-posted with you!
Good to know that it's not very sweet. Thanks, rawmamanibbles!

[New_Natural_Mom]

I made it. It was ok - it tasted a lot like tomato paste. Another poster mentioned Agave syrup. We don't use that b/c it is essentially just like using corn syrup or HFCS. The mfg process is the same and you have the same mercury/nutritional issues.

I have also attempted to eliminate as many nightshades from our diet as possible b/c of the inflammation factor (eggplant, tomatoes, peppers, and white potatoes.) It is tough, but at the Wise Traditions conference this year there was a very interesting presentation about nightshades and inflammation/health problems.

As far as the ketchup is concerned, I would add more of the flavorings to try to overcome the tomato paste taste.

[chaoticzenmom]

I did taste the sugar. I've made this a few times and the first time, the fish sauce was a little overbearing and the ketchup was too thick. So, now, I use half the fish sauce and more syrup for better texture.

[neferiah]

I've made it consistently by the recipe until I got REALLY REALLY lazy. (It's very simple to do.) I had to keep the maple syrup and have some sweetener for my processed food loving hubby and daughter to eat it. My husband and I love it, my daughter still won't eat it and just gave up ketchup altogether.

[krankedyann]

Blech. I don't like the fish in it as written. I leave it out and add other spices instead to get it acceptable for us.

[Cupressa]

Originally Posted by New_Natural_Mom

I have also attempted to eliminate as many nightshades from our diet as possible b/c of the inflammation factor (eggplant, tomatoes, peppers, and white potatoes.) It is tough, but at the Wise Traditions conference this year there was a very interesting presentation about nightshades and inflammation/health problems.

I would like to know more about this. I gave up nightshades for many years, but eventually added them back because they are really tasty! I knew it was a trigger for me, and a food many people react to, but had hoped that I could continue to eat them.

Originally Posted by krankedyann

Blech. I don't like the fish in it as written. I leave it out and add other spices instead to get it acceptable for us.

Would you mind telling me which spices you used?

Thanks for the responses, everyone! I'll update after I've made it.

[AwakenedMama]

I make homemade ketchup for my daughter and husband, who love it. I don't like storebought ketchup, but do like my recipe.

I tried the NT one, but I now use a recipe out of a very old cookbook (1926) I have. It's not fermented, though I'm sure you could ferment it once you have the base made.

I usually use organic sundried tomatoes cause we don't get enough fresh ones from our CSA. You cook tomatoes (with water if dried) with vinegar, onions, salt, dry mustard, allspice, whole pepper, cloves, and cayenne pepper, boil for 1.5 hours, strain and let sit overnight then boil again, bottle, and seal. I actually add a little maple syrup to please my family's palate, but the recipe doesn't call for it.

I don't "seal" cause I don't know how and don't need to. It hasn't gone bad on us yet.

Oh, and one of my foodie friends says it reminds him of the ketchup in Germany.

[Cupressa]

Thanks, awakenedmama! It's helpful to see what other kinds spices are used. I would love to see the basic proportions if it's not too much trouble. I think I would like to add more spices than the recipes I have seen call for.

[AwakenedMama]

Originally Posted by Cupressa

Thanks, awakenedmama! It's helpful to see what other kinds spices are used. I would love to see the basic proportions if it's not too much trouble. I think I would like to add more spices than the recipes I have seen call for.

original recipe is 1 gallon ripe tomatoes, 1 qt vinegar, 4 lg onions, 4 tbsp salt, 2 tbsp dry mustard, 1 tbsp allspice, 1 tbsp black pepper, 12 cloves, 1/4 tsp cayenne pepper is the original recipe

my version is 1 qt dried tomatoes soaked overnight in with 1.5 qt water, 1/2 c vinegar, 1 onion, 1 Tbsp salt, 1/2 tbsp dry mustard, 1/4 tbsp allspice, 1/4 tbsp black pepper, 3 loves, pinch cayenne, 1/4 c maple syrup - I boil for 1.5 hrs, set overnight, blend, add water as needed, boil, let cool, then put in jars in the fridge

[Cupressa]

Originally Posted by AwakenedMama

original recipe is 1 gallon ripe tomatoes, 1 qt vinegar, 4 lg onions, 4 tbsp salt, 2 tbsp dry mustard, 1 tbsp allspice, 1 tbsp black pepper, 12 cloves, 1/4 tsp cayenne pepper is the original recipe

my version is 1 qt dried tomatoes soaked overnight in with 1.5 qt water, 1/2 c vinegar, 1 onion, 1 Tbsp salt, 1/2 tbsp dry mustard, 1/4 tbsp allspice, 1/4 tbsp black pepper, 3 loves, pinch cayenne, 1/4 c maple syrup - I boil for 1.5 hrs, set overnight, blend, add water as needed, boil, let cool, then put in jars in the fridge

Thank you so much for taking the time to share this. I really appreciate it! I am going to keep this one for next time, since I already made a small experimental batch, which I haven't tried yet. Thanks again!

[swood]

Originally Posted by chaoticzenmom

I did taste the sugar. I've made this a few times and the first time, the fish sauce was a little overbearing and the ketchup was too thick. So, now, I use half the fish sauce and more syrup for better texture.

I feel the same although i don't notice the sugar. i don't mind the thickness. the fish taste/smell is not so nice, but I can still eat it.