*Do research about hygiene, contamination and possible risks of fermenting foods. Weigh the benefits of probiotics and fermented foods vs the possible hazards. Make informed decisions. This is merely a recipe that I enjoy and the methods I use. Proceed at your own risk.
Low Carb Fermented Ketchup
24 oz tomato paste (make sure you get a brand that doesn’t add a bunch of extras. Tomatoes. That’s what it should be made out of.)
Blend all ingredients together until perfectly smooth.
Transfer into lidded glass jars, leaving about an inch of “headspace.”
Tap the bottom of the jars against your work surface to get all the bubbles to rise to the top of the jar.
Fermented veggies develop a yeasty-scum on top if the veggies break the surface of the brine and are exposed to air. It is simple enough to hold veggies below the surface to prevent this. Condiments, however, present a difference type of challenge…
Poor a tiny bit of melted coconut oil over the top of the ketchup to totally cover the top. (this will prevent exposure to air and therefore, prevent yeasty scum)
Secure the lid and store in the dark, at room temperature for about a week before transferring to the refrigerator.
(after fermentation is complete and the coconut oil on the top of the jar is cool, it should become solid. Tap the solidified oil to break into largish chunks, and remove it from the jar.)
Very estimatey estimates for Low Carb Fermented Ketchup. Remember: these estimates don’t account for the magical transformation that happens during fermentation… Sodium and sugar should be less.