By Katherine Massey
Cultured Ketchup
This ketchup is super easy, and it is also probiotic. Ketchup historically was a fermented food. This recipe captures the wonderful ingredients that were originally used to make ketchup. The taste is wonderful and most won't be able to tell the difference between homemade and store-bought ketchup. Make your own, it's fun and delicious.
Updated at: Thu, 17 Aug 2023 10:03:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
32
High
Nutrition per serving
Calories280.3 kcal (14%)
Total Fat1 g (1%)
Carbs65.8 g (25%)
Sugars49.2 g (55%)
Protein10.6 g (21%)
Sodium4293.4 mg (215%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Mix all ingredients until thoroughly combined and place in quart or pint size jars. The top should be 1 inch below the top of the jar.
Step 2
Leave at room temperature for 2 days, then transfer to fridge.
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