Fermented Nomato Ketchup

This ketchup fits into the Autoimmune Paleo (AIP) Protocol under the elimination phase or reintroduction stage 1 depending on one ingredient

Not only is this ketchup completely night shade free, it tastes delicious & fairly similar to a popular name brand ketchup while also being refined sugar free

I like to make a big batch but feel free to half this recipe or even double it depending on how much you’re wanting to make

If you don’t want to ferment it, you don’t have to, just know the shelf life will only be 1-2 weeks. This recipe when not fermented freezes really well, so that is an option as well.

Equipment:

• Pot

• Stove/hot plate

• Whisk

• Colander

• Measuring cups & spoons

• Blender

• Digital scale, optional but recommended. I find working in weights more consistent but I’ve included approximate measurements

• Mason jar or bowl, with a cover

• Glass storage container

Ingredients:

400g Carrots, chopped

300g Beets, chopped

150g Onion, chopped

Water

1 ¼ cup Apple Cider Vinegar

1 ¼ cup Honey

2 ½ tsp Salt

1 tsp Garlic powder

1 tsp Onion powder

¼ tsp Clove

¼ tsp Allspice, see notes

¼ cup Starter Culture: Plain Kombucha, Whey (if reintroduced) or brine from fermented vegetables, see notes

Instructions:

1. Dice your vegetables into small pieces & place them in a pot

2. Cover the vegetables with water until they are fully submerged

3. Bring to a boil & cook for 10-15 minutes or until fork tender

4. Strain the vegetables but be sure to reserve 1 ½ cups of the liquid. If you don’t want to use the cooking liquid regular water is fine.

5. In a blender add ½ cup of water, cooked vegetables, honey, ACV, & seasoning

6. Blend on high until the mixture is smooth. Add more water if needed until desired consistency is reached

7. Pour the liquid back into the pot & bring to a boil. Simmer on low until thickened

8. Allow the ketchup to cool to room temperature. You can place the pot in the fridge if desired to help speed the cooling process

9. Add the starter culture & mix well to combine

10. Pour the mixture into a large mason jar or bowl with a cover & allow to ferment for 1-3 days at room temperature. The longer you let it ferment the more sour it will become. I like it after 1 day

11. Store the ketchup in a glass bottle or jar. Never ever store fermented things in plastic containers.

Shelf life:

• few months in the refrigerator in an air tight container

Notes:

• Peel your vegetables if you want to, but I don’t find it to be necessary

• Allspice is a reintroduction stage 1 ingredient. To make a version compliant to the elimination phase:

  • 2 parts Cinnamon

  • 1 part Mace (or nutmeg if it’s been successfully reintroduced)

  • 1 part Clove

Bottle of fermented ketchup in front of a larger storage container of fermented ketchup