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!

- 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
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Pour some sunflower oil in a fireproof pan en bake the spices for 2 minutes to release their flavors.
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Add some shredded shallot and garlic and cook until translucent.
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Add the sliced apple and bake until they turn soft and add the canned tomatoes.
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Puree the ingredients and let softly simmer on a low heat for about 30 minutes.
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Cool the mixture and add the starter.
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Let the homemade ketchup ferment at room temperature in a closed jar with airlock.
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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.
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.