I have been making my own condiments at home for quite some time now. It never ceases to amaze me how much simpler life can be when you are not relying on store-bought commercial products for every single thing. Homemade mayonnaise and homemade ketchup are always present in my kitchen and today, I am going to share with you the recipe for the latter.
One of the reasons commercial ketchup is so addictive and taste good to us is the amount of sugar makers put inside. And of course, it’s the cheapest kind of sugar possible – the dreaded chemically processed and bleached white sugar. It’s unbelievable how high the sugar content in your typical ketchup bottle is! This is the best reason to start making your own condiments from scratch. You control all the ingredients it contains and you decide how sweet you want it to be.
At my home, we always use up all of that homemade ketchup very quickly so I recommend making a large batch from the beginning. It goes very well with everything but we especially eat a lot of it during barbeque season. Homemade ketchup with potato fries and inside a burger? Count me in! Hash browns, roasted potatoes, you name it. Everything tastes better with a spoonful of some homemade ketchup made with your own hands.
And this recipe is not your ordinary homemade ketchup, it’s something even better. Thanks to the addition of whey, it becomes a lacto-fermented ketchup, full of probiotics that not only taste good but also work actively to aid your digestive system. It’s a very simple addition and it does so much good!
What I also love about this ketchup is that it can be very easily turned into another sauce:
For fry sauce, mix the ketchup with mayonnaise (preferably homemade!). This will be great for dipping chicken pieces, broccoli bites, and even fried shrimp.
Add some horse radish, lemon juice, chilli sauce, hot sauce, and cayenne pepper and you will get a wonderful cocktail sauce!
This homemade ketchup combined together with mustard, molasses, honey, apple cider vinegar, lemon juice, pickle juice, paprika, and chilli powder creates the ultimate barbeque sauce.
- a large mixing bowl
- a whisk
- a glass jar with a lid for storage
- 16 ounces of plain tomato sauce
- 12 ounces of tomato paste
- 1/4 cup of whey
- 1/4 cup of raw honey
- 1 1/2 t. of onion powder
- 1 1/2 t. of garlic powder
- 1/2 t. of dried mustard
- 1/2 t. of cayenne pepper
- salt and pepper to taste
- Use a whisk to combine the tomato sauce, tomato paste, and honey in a large mixing bowl.
- Add in the spices (onion powder, garlic powder, mustard, cayenne pepper, salt and pepper) and stir them in well. Taste your mixture and if needed, add more spices.
- Add in the whey and carefully mix it in until your ketchup texture becomes smooth.
- Transfer the ketchup to a glass jar and put the lid on loosely.
- Leave the ketchup jar to ferment at room temperature for 2 days. If you have other foods fermenting in the same room, make sure that they are at least a few feet apart from one another.
- Once the two days have passed, screw the lid on tightly and put the ketchup jar in the fridge to stop the lacto-fermentation process.