Healthy and delicious Sloppy Joe recipe prepared traditional style with fermented sauce that retains probiotics and enzymes for optimal nutrition. Serve with or without the bun.
In my experience, fermented food is one aspect of Traditional Diets that is difficult to consistently incorporate into family meals with young children in the home.
Cultured beverages like kombucha aren’t too difficult as they are typically tasty, fizzy and delightful.
Probiotic-rich, digestion-enhancing fermented foods, on the other hand, are more tricky for children to accept.
The inherently sour and sometimes tart flavor seem to overwhelm their young taste buds.
To counter this, I devised a strategy to hide fermented food in a favorite dish.
For example, a tasty Sloppy Joe sandwich is a popular dish in our home.
When I prepare it, I use grassfed beef blended with lacto-fermented ketchup.
This sneaks it into the dish in an enjoyable way that the family likely won’t even notice.
The trick is to add the cultured ketchup at the end.
This way, the probiotic sauce is only warmed and not cooked. This retains all the beneficial elements at the dinner table.
Try this homemade Sloppy Joe recipe if you’ve been encountering obstacles with cultured foods in your home.
My guess is that this is one dish they won’t complain about at all!
Traditional Sloppy Joe Recipe (bun optional)
Delicious Sloppy Joe recipe prepared traditional style with fermented sauce that retains probiotics and enzymes for optimal nutrition. Serve with or without the bun.
- 1 pound ground beef preferably grassfed
- 1 small onion preferably organic
- 1 garlic clove preferably organic
- 2 Tbl butter preferably grassfed
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 – 1 cup homemade fermented ketchup or organic ketchup in a pinch
- 1/2 cup frozen peas optional, preferably organic
- 1/4 cup raisins optional, preferably organic
- hamburger buns optional
Melt butter in frying pan on medium-high heat. Add onion finely chopped and cook until it begins to caramelize (5-10 mins).
Mix in crushed garlic, salt and pepper and mix thoroughly. Stir intermittently for 3 minutes to ensure garlic is cooked but not burned.
Add ground beef mixing in as you go to be sure it doesn’t clump in the heat. Stir continuously for 5 minutes to ensure meat mixes evenly with onion and garlic and begins to simmer uniformly across the whole pan.
Add optional peas and reduce heat to medium-low for 5 minutes to finish cooking all meat.
Remove the pan from the heat and let sit for a few minutes to cool slightly. Check with a digital food thermometer to ensure temperature is at or below 117 °F/ 47 °C before adding fermented ketchup.
Stir in ketchup (and raisins if desired) and mix thoroughly. Make sure the pan is off the heat.
Refrigerate leftovers when room temperature. Reheat gently not exceeding 117 °F/ 47 °C to preserve enzymes and probiotics in cultured ketchup.