After our last incident of reactions to a supposedly “organic” ketchup made by Whole Foods, I have decided it would be better to make our own. After several years, I have started making things here and there from scratch that I would buy already prepared. Last on my list to be completely all homemade is ketchup and mustard. Since you can never be certain there aren’t hidden GMOs in foods and I know there was MSG in that ketchup that my kids reacted so violently to, it’s just safer to make it yourself.
And you know what the best part is? It took me all of 5 minutes to put it altogether. Wow. I have been waiting to make this for so many years over 5 minutes? Sometimes we make things out to be a lot harder in our minds then they are in real life. For this organic, fermented ketchup I used Bionaturae’s Organic Tomato Paste (stored in GLASS jars – remember anything in aluminum will have aluminum in the food, some have more and others less – acidic foods like tomatoes have a LOT more).
Fermented Ketchup
yields about 8-9 oz
Ingredients:
- 7 oz organic tomato paste
- 2 Tablespoons raw apple cider vinegar
- 4 Tablespoons raw honey
- 1 teaspoon organic molasses
- 1/2 teaspoon real salt
- 1 garlic clove, minced
- Herbamare seasonings to taste (or any mix of spices you like)
- 1 Tablespoon whey
Method:
- Mix all ingredients together in a bowl until combined.
- Taste and add more seasonings or salt until it’s to your liking.
- Pour into a small glass jar, cover with cloth, and leave on the counter for about 7 hours.
- Cap jar and store in the fridge.
- I am unsure how long this will last. My guess would be at least a month.
We enjoyed this with homemade fries tonight that my oldest daughter made. She cut up the organic potatoes, then roasted them in the oven at 350 for about 30 minutes in coconut oil and seasonings. She’s becoming quite the cook! I am thankful for her help in the kitchen; it’s nice to have a break from cooking dinner without compromising our health. Thank God for hard-working daughters!
The Well Nourished Home 