{"id":578,"date":"2016-02-20T19:34:34","date_gmt":"2016-02-21T01:34:34","guid":{"rendered":"http:\/\/ultimatepicklejar.com\/wordpress\/?p=578"},"modified":"2016-11-11T00:46:11","modified_gmt":"2016-11-11T06:46:11","slug":"fermented-ketchup-diy","status":"publish","type":"post","link":"https:\/\/ultimatepicklejar.com\/wordpress\/2016\/02\/20\/fermented-ketchup-diy\/","title":{"rendered":"Fermented Ketchup DIY"},"content":{"rendered":"

Well this will be our first actual recipe.<\/p>\n

We followed the recipe from Colleen at Grow Forage Cook Ferment<\/a> which is a great site for any of the topics that their title mentions.<\/p>\n

We changed it a little for a few reasons…. Mainly we did not like the fish sauce and another we got confused between table and teaspoon on the mustard seed and we added water which was not called for due to the mixture just being to stiff for ketchup in our opinions \ud83d\ude42<\/p>\n

Ingredients:
\n3 – 6 ounce cans tomato paste<\/p>\n

1\/4 cup brine for a live ferment or whey. [we used a salty brine from some recent dill pickles ]
\n3 tablespoons vinager 5% and here we used regular when Miss Colleen’s called for apple cider vinager.
\n1-2 tablespoons honey.. Our honey was granular and we used 2 tbs.
\n1 teaspoon garlic powder…. We used 1\/2 teaspn garlic powder and equal amount of onion powder
\n1\/4 teaspoon allspice
\n1\/4 teaspoon fish sauce… We didn’t add this and you should go to Colleen’s site<\/a> for the original recipe.
\n.<\/p><\/blockquote>\n

We mixed it up and put in quart jar and will let ferment for 3-7 days<\/p>\n

SPECIAL NOTE: The original recipe called for ACV [apple-cider vinegar ] for a reasons! If you use Bragg’s ACV, it is alive and not pasteurized which introduces live bacteria to your cooked\/processed tomato paste! Would have sure helped to have known this before starting the recipe!<\/span><\/p>\n

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