FERMENTED TOMATO KETCHUP

Healthy tomato ketchup without MSG

Tomato ketchup is a well known condiment we use to add more flavor to our food. Sadly, many tomato ketchups we buy from stores, contain numerous chemicals that causes ill health to our gut. MSG (Mono Sodium Glutamat) is one of the most commonly used dangerous ingredients in tomato ketchup to enhance the flavor.


MSG causes damages to nerves in our gut which leads to leaky gut syndrome (inflammation of gut lining).

Homemade fermented tomato ketchup will ensure that you will not only enjoy the good quality ingredients, but also get the extra benefit of probiotic. I love fermented products and as I often ferment various food at home, I came up with this recipe which I am going to share with you.


Remember! Fermented food is good for your gut (stomach & intestine) because they contain good bacteria. The good bacteria helps to heal your gut and strengthen your immune system. So eat more fermented stuff!


NOW LETS JUMP INTO THE RECIPE:


Ingredients:


  • 100 g tomato puree (thick version)

  • 8 tbs sauerkraut juice / water kefir / water from yogurt / or juice of any fermented vegetables

  • 4 tbs apple cider vinegar

  • 6 tbs raw / brown sugar

  • 2 tsp onion powder

  • 1 tsp salt

  • 1 tsp black pepper (optional)


I am using a Bio quality tomato paste that comes in a tube.

Place the tomato puree in a large bowl to make it easier to mix and stir.

Mix in the rest of the ingredients and give it a nice stir. Taste it to know if you would like to enhance the taste with more onion powder or sugar for example.

Pour the final mixture into a clean glass bottle or a glass jar. Your homemade fermented tomato ketchup is ready to go for fermentation. Keep somewhere in a dark place, away from direct sun light. Ferment for about 1 week. In colder temperature it might takes a little longer to ferment (2-3 weeks).

I have been keeping this fermented ketchup in my kitchen cabinet without any mold issue, because the sauerkraut juice I have used is filled with strong good bacteria, which are able to ward off the bad bacteria.


If you are not sure about yours, I would recommend to keep it in the fridge after the fermentation. Enjoy your homemade ketchup!