Sunday, February 12, 2012

Fish Sauce Free Cultured Ketchup

It's Cultured Mondays again!  I've been enjoying my cultured ginger and cultured citrus in my smoothies this past week...even my toddler is enjoying his daily servings of cultured foods!  Today I have a tasty ketchup recipe for you to try.  My son LOVES ketchup on almost everything, so I was determined to come up with a healthy cultured version of ketchup.

I have to admit I have put off making cultured ketchup because the only recipe I had seen was once from Nourishing Traditions can called for fish sauce and that just never appealed to me.  I started looking around a bit more last week and saw other versions and came up with my own take on cultured ketchup. I hope you enjoy it!  It tastes very much like regular ketchup with a bit of a fizz to it from the culturing process.

Cultured Ketchup:

*4 cups or five 7 oz jars of organic tomato paste (Bionaturae carries a brand of organic tomato paste in glass jars)
*1/4 cup raw honey
*1/4 cup organic maple syrup
*2 Tbsp salt
*2 tsp allspice
*1 tsp anise
*1/2 cup whey plus 2-3 Tbsp for topping jar

You will need a large 6 cup canning jar or two quart sized canning jars.  In a clean bowl, mix together the tomato paste, honey, maple syrup, salt, allspice, and anise.  Then add 1/2 cup of whey and stir 30 seconds to completely incorporate.  Pour ketchup mixture into your jar(s) and top off with remaining 2-3 Tbsp of whey.  Screw on jar lid loosely.  Allow to sit at room temperature in a clean dark place (like a kitchen cabinet) for 3 days, then place in refrigerator.  


  1. oh yeah!
    I must try this!

  2. I have the NT one with fish sauce in my fridge right now. Its okay but it is very different from what people currently know as ketchup.....have you tried fermented mayo yet? I am loving that too :) I also have the ginger in my fridge ~ love it.

  3. This sounds great. Where do you get whey? Or how do you make it. I do Kefir and sometimes sourdough. But haven't got into lacto fermenting. Sounds fun though.

  4. Fish sauce always makes me hesitate a bit too. I like the spices you have used in your cultured ketchup, particularly the anise. It's lovely you used maple syrup as well. Thank you for sharing this recipe!

  5. Your ketchup sounds delicious, though I must admit this is the first time I've heard of cultured ketchup.

  6. You always make such creative, delicious recipes. Now this is a healthy ketchup indeed!

  7. Jennifer, you can make your own whey, simply by straining your kefir through a very fine mesh strainer. The clearish liquid that collects is whey.
    Laura, thank you! I hope you enjoy it as much as we do!

  8. Hi Jessica,
    This looks so good, I am going to try this recipe. Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  9. This looks so unique and interesting...I too always try and make ketchup a but healthier, and let the kids use it sparingly. I think my kids think it could be a course, not a condiment! I usually add so carrot or sweet potato puree into it to make it go further...Thanks for sharing with us on Allergy Free Wednesdays!

  10. Congratulations!!This unique post is featured at today 'Midweek Fiesta'...Hope to see you at today's party too....

  11. Thank you for being a part of “A Little Birdie Told Me…” Tuesday at Rook No. 17! This week’s party is in full swing and I’d be honored if you’d come by and share more of your talent!

    Warmest wishes,
    Jenn/Rook No. 17

  12. Hi Jessica! I am so going to make this, my daughters will love it!. Thank you so much for sharing this with us on Natural Mothers Network! I am really looking forward to the Seasonal Celebration Linky Party #5 going live tomorrow morning! Have a great weekend!
    Rebecca x