After months of tweaking the ingredients, I am pleased to present the first Holistic Squid recipe. It is pretty darn delicious, and not only rivals but improves upon the American classic by using maple syrup as a mineral rich, natural sweetener and fresh whey to culture it into a probiotic-rich food rather than a sugary condiment devoid of nutrients. Best of all, my skeptical four-year-old loves it, and has declared it “perfect”! (My husband says the very nature of the word “perfect” makes it not so, hence the “practically” thrown in there for good measure.)
This recipe makes a quart sized jar plus about another 6 ounces, so you can use the extras right away while you wait for the quart to ferment.
Cultured Ketchup Ingredients
- 4 – 7oz Jars of Bionaturae Organic Tomato Paste (You can used 4 – 6oz cans plus 1/2 cup of water if you wish, but the flavor of Bionaturae really makes a difference, plus the jars are BPA free)
- 1/4 cup fresh whey (Never dried. You can easily make your own. Here’s how.)
- 1/2 cup grade B maple syrup (richer in minerals than grade A)
- 1/2 cup Thai Kitchen fish sauce (Or better yet, if you’re inspired to - make your own!)
- 2 tablespoons unpasteurized apple cider vinegar
- 2-3 cloves of garlic, peeled and mashed
- 1 teaspoon allspice
- 1/2 teaspoon ground clove
- a sprinkle of cayenne pepper
How to Prepare Cultured Ketchup
- Mix all ingredients until well blended.
- Place in a glass, quart-sized mason jar with a wide mouth for easy access later. The top of the ketchup should be about 1 inch below the rim of the jar.
- Leave at room temperature for 2-3 days (depending on how warm your kitchen is), then transfer to the fridge and enjoy!
This post can be seen at the following blog carnival(s): Make Your Own! Monday. Hop on over to check out some other posts you may enjoy!
****************************************************************************************
Get Cultured!
I don’t know about you, but fermenting foods can sometimes be a bit intimidating. Is it supposed to smell like that? Is it supposed to make that noise? Why isn’t anything happening? Oh no! [Crack, bang!] Why did that happen?
Enter… Get Cultured! an online class with Jenny of Nourished Kitchen who will teach you how to ferment anything - or your money back!
Click here to get more information or to enroll in Get Cultured!
This turned out GREAT! I disagree with your husband…it is indeed perfect!
Just made this. Can’t wait to try it! The overflow from my quart jar is delicious!
Ran into your husband this morning. We were discussing this recipe and he said, “It is so good it’s almost like it isn’t even ketchup. It totally transforms the egg-eating experience.” Okay, so maybe not a verbatim quote…but that’s pretty close. I have to agree with him. My son will see this in the fridge and ask to eat it, plain and straight out of his bowl!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
Oh, and what if you don’t have fish sauce?
Hi there
Just wondering how long this keeps for and if not that long can it freeze? sounds amazing!
Hi Sarah – it doesn’t last long at my house, but it should keep for a month or so. You could certainly freeze it too, though it would lose the benefits of the culture.