Aktualisiert: 22. Dez 2019
Ketchup is one of the best known condiments, but it can come with a surprise. And sometimes maybe with more than one.
The first surprise is usually the amount of sugar that a Ketchup can contain. And it usually goes like this: the more green tomatoes that are mixed into a tomato paste, the more sugar must be used to balance that. So some Ketchup(s) can contain quite a lot of sugar. A table spoon of Heinz Ketchup contains about 4 gr of sugar, which is more than an average Chocolate chip cookie (1*). But it can get worse, it might not even be sugar but something like a high fructose corn syrup, which is made from GMO corn.
So sugar is one problem. The second problem could be the tomatoes. Depending where they come from & whether they are organic or not, they (meaning the already made tomato paste) can contain up to 25% of corn starch, which will not even be listed in the ingredient list. And the reason for that is that China has become one of the largest producers of tomato paste & what goes on over there with how some of the products are produced, is largely unregulated. Then, those products are distributed throughout Europe & US as Italian tomatoes.
One more problem is also caused by the fact that most of the tomato paste or tomatoes that are later used as a material for tomato sauce come in cans. And here's why: (2*)
"The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food."
Knowing all that we know, we avoid the commercially made Ketchup & we've been making our own, fermented version for quite some time. Just recently, after numerous requests, we have decided to offer it also for sale.
When we make it, we pick BIO tomatoes that are in glass & we check the country of origin. This gives us some assurance that the product does not come from China & that we do not get extra BPA with it.
First, we start with a bit of onion & garlic which we brown off a bit in olive oil.
Next we add a mixture of spices. What are they is our trade secret. So don't ask. When that is ready, we puree the whole mixture.
Next we mix this mixture with the rest of the tomatoes & some sugar. We use our unrefined brown sugar (BIO/Organic), the same sugar that goes into our Kombucha.
When that cools down, we add our live & delicious Kombucha vinegar. Kombucha vinegar kick starts the fermentation process & that makes our Ketchup two notches better than most of the readily available Ketchup. First, it becomes live & two - the fermentation process eats a decent amount of sugar, leaving just enough so this product has a sweet & sour flavor.
So next our Ketchup goes into a glass jar so that the fermentation process can proceed.
After a day or two, we start seeing the fermentation bubbles
The length of the fermentation depends on temperature, but we have to "burp" the jars to avoid an explosion. Still, at the end of fermentation, our Ketchup can be quite alive, like pictured here:
But, we try to avoid getting to this stage. So, when our Ketchup is ready, it goes into retail, glass jars.
And in the end it looks like this:
But the fermentation does not end here. It continues in the fridge, but at a lot slower pace. Here's the original jar two weeks later.
We love our Ketchup & when we have a sandwich that can call for it, we obviously use it.
Here are just two examples:
A bread-less Bean Burger with Arugula, Vegetables, Fermented Ketchup & Lacto-fermented Red Onions
Tempeh Sandwich with Avocado, Lettuce, Tomato, Kombucha Mustard & Fermented Ketchup.
Ingredients: Tomatoes, Kombucha Vinegar, Unrefined BIO Sugar, Onion, Garlic & Spices