Oct 14, 2016

Friday Feasting: Old fashion ketchup (before canning days)

Ketchup used to be fermented and health promoting.  Then came along factories, canning and the "bottom line".  The recipes changed to rely on sugar as a preservative.  The lacto-fermented process naturally preserved ketchup.

Fact: The word ketchup comes from a Chinese derivative meaning pickled fish sauce.

3 cups canned tomato paste
1/4 cup whey (unpasteurized, i.e. Made from raw milk)
1/2 Tablespoon sea salt
1/2 cup maple syrup
1/4 teaspoon cayenne pepper
3 cloves garlic, peeled and mashed
1/2 cup fish sauce

1.  Put all ingredients into a mixing bowl.  Mix.  I use a whisk to mix thoroughly.
2.  Place in quart size mason jar.  I use a wide mouth jar, and use two smaller size jars instead of the quart size.  It's much easier to use and store.  Do not completely fill to the top.  Air needs to be top.  I leave about half an inch to an inch of "breathing" space.  Twist on jar lid.
3.  Leave at room temperature for 2-3 days.  The ketchup will naturally ferment (lacto-fermentation).  Then put in refrigerator.*

*Information based on recipe in Nourishing Traditions by Sally Fallon

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