DIY: Fermented Ketchup

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I have LOVED ketchup my entire life but haven’t bought it in such a long time. Mainly because of the sugar, wierdo ingredients and an attempt to remove night shades for healing. Last week I had two big packages of skin-on, bone-in chicken thighs and was looking for a slow cooker recipe. The one I landed on called for ketchup so I just figured I might as well get around to making it myself. Am I right?

It cost me around $2.50, I knew exactly what was going into it AND it’s FERMENTED!! Just one more way to incorporate friendly bacteria into our diets. Remember, health begins in the gut! Not to mention, it only took me 8ish minutes to throw together. If that.

Here is what you will need

– 3 x 6 oz cans of tomato paste

– 1/3 cup of honey (preferably raw but whatever)

– 3 TB fermented, apple cider vinegar

– 3-4 garlic cloves, minced

– 6 TB sauerkraut juice (what? I know. Check out this post)

– 2 1/4 t salt

– Dash of paprika or cayenne pepper

– Glass jar with a lid (this recipe made around 25 oz, I split it into two jars. If you need more ketchup, I would double the recipe, it never hurts to have it on hand!)

Here’s what to do

1. Put all the ingredients into a bowl. Stir.

2. Fill up the glass jar(s), leaving a inch at the top. Use a napkin to wipe the inside of the lip, making sure there is no ketchup inside the lip.

3. Tightly screw on the lid. Let the jar hang on your counter top (room temp) for 3 days. That’s it!! For real. After its 3 days are up, store it in the fridge.

Now you can dip french fries, enjoy ketchup on a hot dog, or make awesome “honey, basil chicken” in the slow cooker (which will be coming your way quite soon) all while encouraging a healthy gut and a balanced budget. Win, win.




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