In the United States, we pass the ketchup to the tune of over half a billion bottles every year. The modern word “ketchup” comes from a Chinese word ke-tsiap — a naturally pickled fish-brine, the universal condiment of the ancient world. The English added foods like mushrooms, walnuts, cucumbers and oysters to this, and it was still a naturally fermented brew.
Since most ancient times, lactic acid has been used to keep the intestines functioning efficiently, and different types of lacto-fermented juices were often the only remedy against infectious diseases. In her Nourishing Traditions cookbook, author Sally Fallon credits Annelies Schöneck for recent research which has confirmed that the beneficial action of lactic acid bacteria creates an environment where pathogens cannot multiply. The bacteriological flora of the gut varies from one part to the next, but the lactic-acid-producing type survives from the stomach all the way through to the colon; they prevent the growth of coliform bacteria and cholera from establishing themselves. Even certain carcinogenic substances are inhibited and inactivated … In effect, the state of our intestinal flora contributes not only to the absorption of nutrients but also to our ability to resist infections.
Tomatoes from Mexico were added to make the bottled tomato sauce we know as ketchup or catsup today — the chief ingredient of this modern version, after tomatoes, is high fructose corn syrup (hfcs). Ketchup is one of the best examples I know of a condiment that used to be a naturally fermented and health-giving sauce whose benefits were lost with large scale canning methods and a reliance on sugar as a preservative instead of lactic acid.
Ketchup is one of the easiest of all naturally fermented foods to make and keep in your own kitchen. I made my first batch ever a few weeks ago, and it truly takes common ketchup as previously known to a whole new level.
Sally Fallon’s book Nourishing Traditions has the perfect recipe on page 104:
Organic Ketchup Recipe
|3 cups||canned, organic tomato paste|
|¼ cup||whey (liquid from plain yogurt)|
|1 Tbls||sea salt|
|½ cup||maple syrup|
|¼ tsp||cayenne pepper|
|3 cloves||peeled & mashed garlic|
|½ cup fish sauce||fish sauce (find in most any market)|
Just mix together in a wide-mouth glass jar, leave at least an inch below the top and leave it at room temperature for 2-3 days before putting into the refrigerator.
Recipe makes a whole quart.
Don’t wait as long as I did to try your hand at making it. I’m never buying commercial bottled stuff again, and you won’t either!
15 Comments for "How to make organic ketchup"
Share your thoughts:
Comments from first-time posters will be held for moderation (but are appreciated). Comments that violate common sense or courtesy will be deleted. If your name is a bunch of search terms, your comment will be deleted. We value your privacy (you must be 18 or older to post).
To make a long dash (—), type three hyphens and our software will convert it.