Tasty Tuesday Fermented Ketchup Recipe from @FoodSnobSTL
Hi! It's Laura from Food Snob St. Louis with another recipe for Tasty Tuesdays!
We all know that summer is the perfect time for grilling, and lately I've really enjoyed making some of my own condiments to top our burgers with. Today I'd like to share with you a recipe for fermented ketchup. I hope you enjoy it as much as we have!
Fermented Ketchup (adapted slightly from Nourished Kitchen)
2 cups tomato paste
1/4 cup raw honey (normal honey will work just fine too)
1/4 cup + 2 tbs. whey
2 tbs. apple cider vinegar
1 tsp. sea salt
1. In a large bowl, stir together tomato paste and honey.
2. Whisk in 1/4 cup whey, vinegar and salt. Pour into a mason jar and top with remaining 2 tbs. of whey. Cover loosely and let sit at room temperature for 3-5 days.
3. After 3-5 days, uncover and stir. It's now ready to use and can be kept in the refrigerator for a few months.
Intrigued about making your own condiments? Head over to Food Snob St. Louis today and learn how to make pickles too!