Tim Spector's Fermented Tomato Ketchup¶

Serves	Total Time
1 jar	3.00 days

Ingredients¶

• 200 g tomato purée
• 1 Tbsp Worcestershire sauce or soy sauce
• some Vegetarian Fish Sauce
• 1 Tbsp runny honey
• 1 Tbsp apple cider vinegar
• 2.5 tsp sauerkraut brine
• 2 tsp coriander seeds
• 0.5 tsp black peppercorns
• 1 tsp mustard seeds
• 0.12 tsp ground cinnamon
• some salt

Cookware¶

• 1 bowl
• 1 frying pan
• 1 spice grinder or mortar and pestle
• 1 jam jar
• 1 refrigerator

Instructions¶

Step 1¶

In a bowl, combine tomato purée, Worcestershire sauce or soy sauce, a splash of Vegetarian Fish Sauce, runny honey (or fermented garlic honey), apple cider vinegar, and sauerkraut brine (optional).

Step 2¶

In a dry frying pan over low-medium heat, gently toast coriander seeds, black peppercorns, and mustard seeds for about 1 minute until aromatic.

Step 3¶

Finely grind the toasted spices in a spice grinder or mortar and pestle with ground cinnamon and salt. Add this spice mixture to the tomato base and stir to combine.

Step 4¶

Spoon the mixture into a clean jam jar, secure the lid, and keep it at room temperature, out of direct sunlight. Stir the mixture every day for 3 days until it begins to ferment. Move the ketchup to the refrigerator where it can be stored for up to 4 weeks.

Source¶

• Tim Spector