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