Fermented Ketchup - Untested

https://thehappypear.ie/plant-based-and-vegan-recipes/fermented-tomato-ketchup/

For fermentation:

500g cherry tomatoes, cut in half

10g non-iodized salt

1 cup water 

½ onion, fine dice

2-3 garlic cloves, minced

10g fresh ginger (1 thumb sized piece), grated

1 sprig fresh thyme (optional)

1 green chilli, minced

For ketchup blending:

2 to 3 Tbsps. apple cider vinegar, to taste

1 to 2 Tbsps. maple syrup, to taste

2.5 Tbsps. tamari or soy sauce

1/2 tsp smoked paprika

8 Tbsps. tomato paste

1. Put the tomatoes, onion, garlic, chilli and thyme in a clean glass jar.
2. Make the brine by dissolve the salt in filtered water.
3. Pour the brine over the tomato mixture. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water
4. Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
5. Keep the jar at room temperature (20–25°C / 68–77°F). and out of direct sunlight and leave to ferment for 5-7 days. This will take longer in a cooler environment.
6. Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.

Blend into ketchup:

1. Strain the fermented tomatoes, reserving some of the brine.
2. Blend the tomatoes with apple cider vinegar, maple syrup, tomato paste, tamari/soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.
3. Taste and adjust:
4. Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.
5. Use within 6 weeks.

Tips

For smoother ketchup, pass the blended mixture through a fine mesh sieve.

If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.

Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.