The king of condiments in the Western world is undoubtedly ketchup. In America alone, over a half billion bottles of ketchup are sold every year. Unfortunately, this ketchup is usually full of high fructose corn syrup — definitely not part of a healthy diet!
Ketchup comes to us from China and was originally a fermented fish sauce. Americans added tomatoes to make the world famous tomato ketchup.
The recipe used in this video is fermented which means that beneficial bacteria from liquid whey transform the ingredients into an enzyme rich, probiotic filled condiment that greatly assists digestion when used in conjunction with a meal of cooked foods.
It is important to learn how to make healthy homemade ketchup for your family! If you simply don’t have the time, quality ketchup can be purchased (this brand sweetened with honey instead of sugar is excellent). However, it is more expensive than making it yourself.
Fermented Homemade Ketchup Recipe
(adapted from Nourishing Traditions Cookbook)
1/4 cup liquid whey
¼- ½ cup Grade B maple syrup
Pinch of cayenne pepper (use 1/4 Tsp for a more powerful taste)
1 Tbs sea salt (I recommend Celtic sea salt for the best flavor)
3 cloves organic garlic, mashed
1/2 cup fish sauce (from Asian supermarket — make sure to get one with only anchovies and salt as the listed ingredients)
(Fermented) Homemade Ketchup How-to Video!
Other fermented condiments include:
Sarah, The Healthy Home Economist
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