It's Cultured Mondays again! I've been enjoying my cultured ginger and cultured citrus in my smoothies this past week...even my toddler is enjoying his daily servings of cultured foods! Today I have a tasty ketchup recipe for you to try. My son LOVES ketchup on almost everything, so I was determined to come up with a healthy cultured version of ketchup.
I have to admit I have put off making cultured ketchup because the only recipe I had seen was once from Nourishing Traditions can called for fish sauce and that just never appealed to me. I started looking around a bit more last week and saw other versions and came up with my own take on cultured ketchup. I hope you enjoy it! It tastes very much like regular ketchup with a bit of a fizz to it from the culturing process.
Cultured Ketchup:
*4 cups or five 7 oz jars of organic tomato paste (Bionaturae carries a brand of organic tomato paste in glass jars)
*1/4 cup raw honey
*1/4 cup organic maple syrup
*2 Tbsp salt
*2 tsp allspice
*1 tsp anise
*1/2 cup whey plus 2-3 Tbsp for topping jar
You will need a large 6 cup canning jar or two quart sized canning jars. In a clean bowl, mix together the tomato paste, honey, maple syrup, salt, allspice, and anise. Then add 1/2 cup of whey and stir 30 seconds to completely incorporate. Pour ketchup mixture into your jar(s) and top off with remaining 2-3 Tbsp of whey. Screw on jar lid loosely. Allow to sit at room temperature in a clean dark place (like a kitchen cabinet) for 3 days, then place in refrigerator.
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