If you are someone who has a habit of eating lots of ketchup then we suggest that you ditch the conventional store bought ketchup and replace it with our homemade fermented one which is far more delicious and healthy!
Why you should throw away store bought ketchup?
Most ketchups on the store shelves are nothing but a pile of overly cooked tomato paste filled with HFCS(high fructose corn syrup), highly toxic vegetable oil and MSG/artificial flavours.
1.Overly cooked tomato paste
Tomatoes used for making ketchup in a factory are treated at a high temperature which destroys all the friendly bacteria and gut friendly enzymes in raw tomatoes.
2.High fructose corn syrup(HFCS)
High fructose corn syrup is used to make the ketchup sweet but it is a neurotoxin(damaging for brain and nervous system) and promotes weight gain together with metabolic diseases.(1)
3.Monosodium glutamate(MSG)
Another neurotoxin found in conventional ketchup is MSG. Besides being a neurotoxin MSG also makes the ketchup highly addictive causing you to overconsume it.(2,3)
4.Vegetable oil
Many types of sauces and ketchups in the market also contain some form of vegetable oil which is highly toxic to our body and promotes oxidative damage to our cells.(4,5,6).
Why you should switch to homemade fermented ketchup?
Ketchup prepared at home by the process of fermentation has comparatively greater vitamin and mineral content, is raw so it retains the enzymes and friendly gut bacteria hence, good for digestion and is even tastier and satisfying to the taste buds.
It is very easy to make and stays fresh for 3-6 months when refrigerated.
Recipe(makes around 1 quart/950ml)
Ingredients
1.2-3kg tomatoes
2.100-150g ground onion
3.half a garlic or more
4.2-3 Tbsp raw apple cider vinegar
5.Half cup of liquid whey/2 Tbsp raw yogurt
6.Half cup maple syrup/raw honey/cane sugar
7.1 tsp or more red chilli powder
8.1.5 Tbsp salt
9.1/2 tablespoon ground dry mustard
Process
1.Roast tomatoes in oven, peel them and make purée out of it.
2.Blend in rest of the ingredients and give it a taste just to check in and adjust spices and salt accordingly.
3.Let it sit sit at room temperature closed in a tight mason jar for 3-6 days.
4.Enjoy it and keep the rest in the refrigerator.
.
