Homemade Ketchup

A few weeks ago we ran out of ketchup. I'd been waiting for that moment for a while in order to try making my own ketchup. I make my own mayo so why not ketchup too.

I started researching recipes in my cookbook library and online. I found that there are many many versions of ketchup. Some are simple and some have a lot of ingredients. There are also two methods of making ketchup one is the fermented version the other is cooked and sealed version.  I opted for the fermented version as it's easy and doesn't require any work beyond mixing. Plus lacto-feremented foods are great for your digestive system.

Here's my recipe for ketchup. It makes a lot almost a quart  and last for about 6 months due to the fermentation process.

2 cups of organic tomato paste
1/4 cup of whey (can be obtained by draining a cup of yogurt through cheese cloth)
1/4 cup of apple cider vinegar
1 teaspoon of ground cloves
1 teaspoon of salt

Mix all of the ingredients together and put into a glass container like a Ball jar. Let sit a room temperature for 3-5 days. Then stir before putting into the refrigerator.  This ketchup is quiet thick, before serving you can add a little water to a serving if you like to thin it out. Sofia likes it right out of the jar.....