Wednesday, January 22, 2014

How To Make Healthy Ketchup That is Delicious

I don't know about your house, but here in mine Ketchup is the King of condiments.  When looking for a tasty, healthy alternative to the HFCS-laden store varieties it has been an adventure.  I also considered this condiment as another opportunity to get health-boosting living enzymes into those sharing my table.  Here is my kid-friendly Living Ketchup Recipe.  Let me know what you think!
Living Life for Him,
The Cultured Mom

Living Ketchup

  • 3C. Tomato Paste, home-canned or Organic preferred in BPA-free container
  • 1/4C. Liquid Whey, THMers use what you've strained off when making Greek style yogurt
  • 1T. Pink Himalayan or Sea Salt, the kind with the minerals, not iodized
  • 1/2C. Organic, Grade B Maple Syrup or Sucanat
  • 1/4tsp. Cayenne Pepper
  • 3tsp. Peeled, crushed Raw Garlic
  • 1/2C. Fish Sauce, additive-free sold in Asian markets
Be sure not to substitute honey in this recipe as it's natural antibiotic properties will serve to inhibit proper fermentation.  Place all ingredients in a wide mouth Mason jar or other glass container leaving at least 1" at the top for expansion.  Here's the hard part...screw on the lid, shake to combine, and place on the counter, covered for 2 days.  Refrigerate. Will last for several months refrigerated.

More recipes and sauces

**Turn this into your new favorite Sweet and Sour Sauce by mixing 1C. Living Ketchup with 1/4C. Raw Apple Cider Vinegar and 1/4C. Maple Syrup. Voila!
For Cocktail Sauce combine 3/4C. Living Ketchup with 1/4C. Fresh Horseradish.  Does it get any simpler?
Mix 1/2C. Living Ketchup, 1/2C. Homemade Mayonnaise, and 1/4C. Rocking Relish for Thousand Island Dressing in a snap!

No comments:

Post a Comment