Saturday, 14 May 2016

Recipe: Fermented Ketchup



So as we all know, fermented foods are very much "in Vogue" right now. The healthy gut is really having it's moment in the sun, and rightly so. A healthy gut is very much linked to overall health and wellness; from digestion to mental health, the gut is where it is at. Read more on the impact of gut health on your overall health here

Ketchup is very much a hit in this house. From the small man to the big man, ketchup is liberally dolloped on every plate from burgers to steak. However despite the taste we know it is full of sugar and other nasties such as preservatives, additives and sweeteners. NOT something we want our little ones to be enjoying in large quantities (and as we know, there are plenty who eat their ketchup with a side of chips, rather than the other way around!)

I decided to try making my own and to add in some naturally occurring probiotics in the way of kefir whey.

Here is the recipe! (Original Recipe from Food Renegade)

Ingredients:
600g organic tomato puree
80g honey or maple syrup
60ml of whey (plus 2 tbsp reserved for top) drained from milk kefir (this is the probiotic element. Place milk kefir in muslin cloth and allow to drain for 24 hours until the clear liquid whey gathers)
2 tbsp. raw apple cider vinegar (I use Biona) - use extra for thinning the ketchup if preferred.
1 tsp salt
1 tsp mixed spice

Mix the tomato puree and maple syrup in a bowl.
Add whey, vinegar, spices and salt and mix well to combine.
Transfer to an airtight jar (I use Kilner) and cover the top of the mixture with the remaining whey.

Put lid back on and place on your counter for 3-5 days.

After 3-5 days open and mix well. Store in the fridge for several months.

Use immediately if desired on burgers, chicken and steak!





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1 comment:

  1. It looks good and quite easy to make, I am going to try this sauce as I believe nothing is as good as having home made stuff. Thank you for sharing the recipe with us

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