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Most of us grew up on ketchup that’s overly sweet with a vinegar bite. Try this homemade cultured ketchup, and you’ll never go back to the store-bought version.
By / Photography By Julie Kramer | March 01, 2014

Ingredients

  • 2 C tomato paste
  • 1/4 C honey
  • 1/4 C plus 2 T fresh whey* (divided)
  • 2 T apple cider vinegar (plus extra for thinning, if desired)
  • 1 tsp unrefined sea salt
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves

Instructions

Spoon tomato paste into a large mixing bowl and fold in honey. Whisk in 1/4 cup fresh whey into the sweetened tomato paste along with the apple cider vinegar, sea salt, allspice, and cloves. Continue whisking the ingredients together until the paste is smooth and uniform.

Spoon the homemade ketchup into a glass jar and top with remaining 2 tablespoons fresh whey. Cover loosely with a cloth or lid and allow the ketchup to sit at room temperature, undisturbed, for 3–5 days.

After the ketchup has fermented, uncover and give it a stir before transferring to the refrigerator. Add more cider vinegar to thin if needed. Naturally fermented homemade ketchup will keep for several months in the refrigerator.

* If you try the labneh recipe*, you can use the leftover whey for your homemade ketchup and pickles*.

*Related Recipes: Cultures in Your Kitchen

 

Ingredients

  • 2 C tomato paste
  • 1/4 C honey
  • 1/4 C plus 2 T fresh whey* (divided)
  • 2 T apple cider vinegar (plus extra for thinning, if desired)
  • 1 tsp unrefined sea salt
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
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