Comments on: Updated: Compound Tomato Sauce (lacto-fermented ketchup)

By: lacto-fermented condiments « fried sig

lacto-fermented condiments « fried sig — Mon, 28 Feb 2011 03:12:57 +0000

[...] lacto-fermented ketchup [...]

By: Ren

Ren — Tue, 11 May 2010 23:03:23 +0000

Maybe! If its already thick going in, its going to be really thick coming out..

By: Cass

Cass — Tue, 11 May 2010 21:37:38 +0000

Could it have been that simple? This was one of my earliest attempts at fermenting when it all seemed overwhelming & frustrating. I think I will definitely try again now that I have a little more experience.

By: Ren

Ren — Tue, 11 May 2010 00:44:42 +0000

Not sure where the coarseness is coming from, but the ketchup definitely thickens over time. Perhaps double (or even triple) the water, let stand 7-10 days and adjust the seasoning..?

By: Cass

Cass — Mon, 10 May 2010 16:56:06 +0000

I tried a similar recipe awhile ago from Nourishing Traditions & while the flavor was good the texture was an issue. No matter what I did it seemed to have a very coarse texture & family turned their noses up. I pureed it to a smooth consistency & I even diluted it with a bunch of organic ketchup but after sitting it inevitably developed the thick/coarse texture that didn’t fly. ???

By: Lacto Fermentation Blog Carnival

Lacto Fermentation Blog Carnival — Wed, 24 Mar 2010 20:01:48 +0000

[...] marmalade Lacto-fermented beet kvass Lacto-fermented soda Lacto-fermented hits and misses by Millie Lacto-fermented ketsup by Ren Wardeh’s lacto-fermented turnips and beets Sandorkraut’s Blog about wild fermentation, [...]

By: Ren

Ren — Mon, 18 Jan 2010 13:41:47 +0000

I’d be interested to know how it turns out for you. Thanks, Shannon!

By: Shannon

Shannon — Sun, 17 Jan 2010 19:31:05 +0000

I’m gonna’ try this out as my husband truly loves ketchup, but I have banned it :). I have been looking for a decent lacto-fermented ketchup recipe for quite some time and this one looks like it might work for me, but with a few tweaks.

By: Southwestern Ham Hash with Fried Eggs and Homemade Ancho Ketchup « Edible Aria

Tue, 22 Dec 2009 01:06:37 +0000

[...] 2 parts homemade ketchup with 1 part ancho puree, more-or-less to taste. Refrigerate up to 1 [...]

By: Tunisian BBQ Meatloaf « Edible Aria

Tunisian BBQ Meatloaf « Edible Aria — Sun, 30 Aug 2009 00:48:41 +0000

[...] simmer harissa, homemade ketchup, water and fresh mint in a small [...]