We genuinely didn't think this would work and also asked ourselves why ferment ketchup? You might wonder the same but trust us, this is genuinely the best ketchup Steve’s had ever tried! The fermentation process brings a real depth of flavour that you wouldn't otherwise get. It's so worth making and even makes a great gift!
Takes 7 daysdays15 minutesminutes
Serves 12
Ingredients
For fermentation:
500gcherry tomatoesabout 3 cups, ripe and organic
10gsea salt or Himalayan salt2 tsp, non-iodized
240mlwater1 cup
½red onion
2-3garlic cloves
10gfresh ginger1 thumb sized piece
1sprig fresh thymeoptional, for aroma
1green chilli
For ketchup blending:
30–45 ml apple cider vinegar2–3 tbsp, adjust for taste
Peel and finely dice the onion, garlic cloves, ginger and green chilli
Place the tomatoes in a clean glass jar along with the onion, garlic, chilli and thyme,
Make the brine:
Dissolve the sea salt in filtered water to create a simple brine.
Pour the brine over the tomatoes and other veg, ensuring they are fully submerged. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water
Ferment the tomatoes:
Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
Place the jar in a room at room temperature out of direct sunlight and leave to ferment for 5-7 days (20–25°C / 68–77°F).
Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.
Blend into ketchup:
Strain the fermented tomatoes, reserving some of the brine.
Blend the tomatoes with apple cider vinegar, maple syrup, tomato concentrate, tamari/ soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.
Taste and adjust:
Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.
Store and use:
Transfer the ketchup to a clean jar or bottle. Store in the refrigerator, where it will keep for 4–6 weeks.
Tips
For smoother ketchup, pass the blended mixture through a fine mesh sieve.
If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.
Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
