Lacto Fermented Green Tomato Ketchup Recipe

Lacto Fermented Green Tomato Ketchup Recipe
By The Cooking World, Editorial Staff
September 10, 2021

Green Tomato Ketchup

Over these last months, we have been challenged by our community to start a new series of recipes dedicated to fermentation. Since we have been playing with fermented foods for a while there is no reason not to accept this challenge. So, saying that here is our Lacto Fermented Green Tomato Ketchup Recipe.

In contrast with all the other recipes we have on our site, our fermentation recipes only have the amount of the ingredients listed in grams. Precision is key for fermentation, and this is why we encourage you to use a digital scale every time you try our fermentation recipes. Using a scale will not only limit the margin of error but also ensure that you end up with a result similar to ours.

There is a lot of different kinds of ketchup in supermarkets, but it'll be very difficult to find lacto fermented ketchup, especially lacto fermented green tomato ketchup. This recipe that we are sharing with you is a great way to bring something new to your table and to give you the confidence needed to experiment with more advanced fermented recipes.

45 minutes
approx. 460 grams


For the Mash

530 g Green Tomatoes
10,6 g salt, 2% of the tomatoes' weight
2 cloves garlic

For the Tomato Ketchup

320 g fermented green tomato mash
320 g glucose syrup
160 g distilled vinegar
64 g sugar
12,8 g salt
0.6 g clove, ground
3,2 g xanthan gum

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  1. Remove the stems from tomatoes. In a food processor, pulse tomatoes, garlic, and salt until coarse mash forms, 16 to 20 pulses.
  2. Transfer tomatoes mash to a clean wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Cover surface of mash with plastic wrap, pressing gently to ensure full contact, and weigh down with fermentation weight or small jar lid. Seal jar with airlock lid following manufacturer's instructions.
  3. Store the jar in a dark area away from the sun and let ferment, maintaining an ambient temperature between 13°C (55 °F) and 24 ºC (75 °F), for 2 to 3 days. Check mixture daily for signs of gas formation.
  4. After the fermentation, scrape mash into a strainer lined with two layers of wet muslin. Let the mash drain for 30 minutes and transfer it to a blender. Add glucose, vinegar, sugar, salt, clove, and xanthan gum, and blend on high speed until smooth, about 1 minute.
  5. Transfer tomato ketchup to glass bottles or jars, cover, and keep refrigerated until ready to use. Ketchup will keep refrigerated for up to 1 month.
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