Lactofermenting question--ketchup

[miss_thenorth]

Hi all, I'm making ketchup today, and I specifically drained my kefir to do this today. Problem is, the whey didn't clearly separate, it is still milky white. Can I still use it, or do I have to wait for another batch to strain?

 

[freemotion]

I still use it. In some products, the white will show up and it isn't as pretty, but it is still perfectly good. Just remember that the white you may see is not mold, but a bit of kefir solids.

I found that ketchup needed some long aging, it got much better after being shoved to the back of the fridge for some weeks. I didn't like the fish sauce version. It is not a flavor I grew up with or am used to....and I despise fish, so..... I leave it out now.

 

[Wifezilla]

The biggest problem I have had with ketchup is getting the garlic amount right. Fermented garlic can get WICKED strong

 

[miss_thenorth]

This is my recipe--I tried to make the fish sauce--never again. Then I found this recipe for ketchup, although this is the first time I have made it. It tasted good going into the jars.

Ketchup
1 1/2 cups organic tomato paste (or make your own)
1/8 cup whey
1/4 cup pure maple syrup (optional)
1/8 cup fermented fish sauce OR 1 teaspoon anchovy paste (optional)
2 cloves garlic, minced
1 1/2 teaspoons sea salt
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon cloves
1/2 teaspoon allspice
Grind dry ingredients together in a spice grinder or mortar. Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
Add filtered water, if necessary, to achieve the thickness that you prefer.
Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 48-72 hours before transferring to refrigerator for long-term storage.

I did use garlic powder as opposed to minced garlic. I just figured it would blend smoother. I multiplied this recipe by 4, since I had a big container of tomato paste, and used the rest of the can to make pizza sauce.

So, wifey, are you saying that after I let this sit, the garlic taste will get stronger? I used about 1/2 tsp in lieu of the 2 cloves.

 

[urban dreamer]

I'm glad I read this first. I had been thinking about making fish sauce and didn't know what the ketchup would taste like. I still plan to make some because I make alot of asian dishes and I like fish sauce. But I'll try a different ketchup recipe.

 

[freemotion]

The cloves and allspice make me nervous....will it taste like gingerbread? I like the taste of commercial ketchup! Ok, I LOVE the taste of commercial ketchup! Tell me about the flavor of this recipe...

 

[miss_thenorth]

The recipe I posted, I doubled it and then made it twice. as in, each batch was 3 cups of tomato paste. I lessened the sweetener in the first batch( I used honey). I found it had a slightly strong clove flavour. The second batch, I followed exactly, except put in just a smidgeon less cloves, and it tasted EXACTLY like store bought ketchup, sans the HFCS, and full of lactofermented goodness!!!! I'm hoping the flavour will still be good after it sets for 2-3 days. I will report back after I open it. The anchovy paste, could be optional, but I put it in since I had it for my caesar dressing recipe. I'm sure it would be fine without it.

 

[freemotion]

Define smidgeon...The size of a pigeon? Seriously, I'd guess half the cloves or less. What do you think you used in the batch that was perfect? I'll make some SOON!!! Yay! I did use up my last batch, but it was pretty tomato-y and not so ketchup-y. Sounds wonderful. Nothing like a hotdog with lots of ketchup, and I am seriously hoping to make my own hotdogs. It would be too amazing to also have homemade mustard, ketchup, and buns. And sauerkraut for those who like that on dogs.

 

[urban dreamer]

I gotta have ketchup for my greenbeans!

 

[~gd]

The recipe I posted, I doubled it and then made it twice. as in, each batch was 3 cups of tomato paste. I lessened the sweetener in the first batch( I used honey). I found it had a slightly strong clove flavour. The second batch, I followed exactly, except put in just a smidgeon less cloves, and it tasted EXACTLY like store bought ketchup, sans the HFCS, and full of lactofermented goodness!!!! I'm hoping the flavour will still be good after it sets for 2-3 days. I will report back after I open it. The anchovy paste, could be optional, but I put it in since I had it for my caesar dressing recipe. I'm sure it would be fine without it.

you do know that you can get it without HFCS now? Can't remember if it is Hunts or Heinz I like the sugar version better as determined by a blind taste test that the kids set up.