Gefermenteerde Ketchup – Over rot 2.0 Boekreview

Gefermenteerde Ketchup – Over rot 2.0 Boekreview

So you are a BBQ freak? Stupid question… You probably love ketchup but have you tried making your own ketchup at home? Even if you don’t like storebought ketchup I strongly suggest you to give it a try. Especially this fermented Ketchup inspired on a recipe in the dutch book “Over rot 2.0” (about rotting) from Meneer Wateetons. The fermenting process brings a deep and rich flavor to this homemade ketchup that is by far as sweet as the ketchup you know from the stores. But it’s a culinary explosion of flavors that will bring your burger and hot dogs to the next level!

  • Fermented ketchup
Homemade Fermented ketchup
Prep Time
5 mins
Cook Time
30 mins
2 d
Total Time
2 d 35 mins
Have you ever tried making homemade ketchup? It’s an easy way to get your burgers to the next level! But have you tried fermented ketchup? It’s deeper, rich and complex! Go test it yourself. You won’t regret!
Course: BBQ Sauce, Side Dish
Cuisine: American, asian
Keyword: bbq, BBQ sauce, fermented, fermenting, homemade, ketchup
Servings: 1 bottle
  • 800 gr. canned tomatoes
  • 20 gr honey
  • 1 shallot
  • 1/2 apple without peel
  • 1/2 clove garlic
  • 1 gr cinamon
  • 1 gr ginger powder
  • 1 gr ground nutmeg
  • 40 ml starter for instance sauerkraut juice
  • 2% iodine free salt
  1. Pour some sunflower oil in a fireproof pan en bake the spices for 2 minutes to release their flavors.

  2. Add some shredded shallot and garlic and cook until translucent.

  3. Add the sliced apple and bake until they turn soft and add the canned tomatoes.

  4. Puree the ingredients and let softly simmer on a low heat for about 30 minutes.

  5. Cool the mixture and add the starter.

  6. Let the homemade ketchup ferment at room temperature in a closed jar with airlock.

  7. Taste the ketchup if it tastes sour enough. If this isn't the case, let it ferment another couple of days until it tastes deep and delicious.

Pour the fermented ketchup in a clean bottle when it's at taste and put it in the fridge to stop the fermentation process. Serve at your next BBQ.
Recipe Notes

Optional: If you don’t have the time or jar you can make the fast version by adding 120ml. vinegar to the ketchup and serve instantly. 

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