Homemade ketchup, a source of probiotics and lycopene.

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As requested: Cultured ketchup for your fermented potatoes

(This has been adapted from Sally Fallon’s awesome book, Nourishing Traditions, which I will link at the end.)

3 cups tomato paste, I use organic!
1/4 cup whey (This is a by-product from kefir, yogurt and milk) how to make whey
1 tsp sea salt (I use Celtic sea salt for the extra minerals)
1/2 cup maple syrup (grade one has less of a maple taste)
2 cloves of garlic (optional)
1/4 tsp cayenne (optional)

Mix all ingredients. Put in a pint jar, leaving at least an inch of space at top. Leave out of fridge for 2 days and then refrigerate. Will last for months!

*note* If your family does not like homemade ketchup, you can slowly
Wean them off their regular stuff by adding this ketchup to it, and increasing the amounts over time.
Or you could try fermenting store bought ketchup with whey! It will eat some of the sugar and add valuable probiotics!

5 responses »

  1. Pingback: Ferment your potatoes and eat them too! « Nadine LeBean and The Food Humblings

  2. Yah, my gazette had an article about ketchup and that it has nano particles in it to allowit to slide out of the bottle better as does most products in tubes, like toothpaste. Thanks.Laura

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