Tomato Ketchup from 'Mastering Fermentation

Need a gluten free and dairy free main course? Tomato Ketchup from 'Mastering Fermentation could be a super recipe to try. One serving contains 524 calories, 17g of protein, and 2g of fat. This recipe serves 2. For $3.71 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 53 people were glad they tried this recipe. Head to the store and pick up apple cider vinegar, unrefined sea salt, worcestershire sauce, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 48 hours. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is spectacular. If you like this recipe, take a look at these similar recipes: Bran-Fermented Vegetables from 'Mastering Fermentation, Smoky Chipotle in Adobo from 'Mastering Fermentation, and tomato ketchup or tomato sauce | how to make tomato ketchup.

Servings: 2

 

Ingredients:

1/2 cup raw, unfiltered apple cider vinegar

1/4 cup basic whey (from yogurt), water kefir, or vegetable brine (such as from sauerkraut), as fermenting agent

6 tablespoons robust flavored raw, unfiltered honey such as clover, or organic amber maple syrup

3 cups canned or homemade tomato paste

2 teaspoons unrefined fine sea salt

1/4 cup Worcestershire sauce

Equipment:

bowl

cheesecloth

Cooking instruction summary:

Procedures 1 Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight. Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.

 

Step by step:


1. 1

2. Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved.

3. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight.

4. Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.


Nutrition Information:

Quickview
523k Calories
16g Protein
1g Total Fat
121g Carbs
74% Health Score
Limit These
Calories
523k
26%

Fat
1g
3%

  Saturated Fat
0.39g
2%

Carbohydrates
121g
41%

  Sugar
87g
97%

Cholesterol
0.0mg
0%

Sodium
6632mg
288%

Get Enough Of These
Protein
16g
34%

Manganese
2mg
136%

Potassium
4439mg
127%

Vitamin A
6020IU
120%

Vitamin E
16mg
113%

Vitamin C
90mg
110%

Vitamin B2
1mg
83%

Iron
13mg
76%

Copper
1mg
75%

Fiber
16g
64%

Vitamin B3
12mg
62%

Magnesium
185mg
46%

Vitamin K
45µg
43%

Vitamin B6
0.85mg
42%

Phosphorus
351mg
35%

Selenium
21µg
30%

Calcium
249mg
25%

Vitamin B1
0.3mg
20%

Zinc
2mg
20%

Folate
49µg
12%

Vitamin B5
0.56mg
6%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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