YUMMY! Made it right after seeing this video. She totally knocks it out of the park! Tossing the store bought one in the fridge, and not buying it again. This is delish!
I made it too, right after watching her video! It's so good! Not sure I'll need store bought after this! This is probably the easiest recipe I've ever done! 😀
I am in the suburbs. I have 1 1/2 acres. Not homesteaders like you. I guess you could say City-wise homesteader in North Mississippi. We buy local. We can. We grow a lot of things but not everything. We have a so called prepped pantry. We do not have chickens or any livestock. Not allowed. I feel so good about what I have learned from you and other homesteaders and canners. I feel like I have a little more security in feeding my family no matter what. 2 fridges and 1 freezer. My friends laugh. It's fine. They don't mean it ugly. Thank you so much for sharing freely what you have learned.
Thank you so much for your time and knowledge! Praying for that precious little blessing you have growing and you as well momma!! Have a wonderful weekend day!!
Thank you so much Carolyn! The way you teach is so easy to understand, thank you so much!! God bless you and your family! I am praying for a good delivery and a healthy baby and good health for you (and for the rest of your family as well).
HalleluYAH! So thankful for this recipe. 10/10. It taste so close to Heinz. I canned up 14 pints last year from a different recipe. My family tolerated the switch, but this is simply the best. My husband tried it and he loved it so much. Best of all it's fermented! Thank you so much for sharing this recipe!
If we add the mother from the ACV, why are we adding another probiotic, such as the sauerkraut juice. Isn't the ACV enough to make the ketchup ferment? Thank you very much!
I want to try this recipe!! I don’t currently have any sauerkraut juice but I did recently make some fermented honey with garlic. That could be a good 3 in one, with the sweetness, garlic flavor and ferment.
I have been wanting to make this ever since trying your fermented mayonnaise. It was so good! Even my husband who won't eat anything fermented happily eats the mayo. I'm so excited about fermented ketchup. Thank you so much!
What you are talking about sounds more like garum from the ancient Greco-Roman period. It was very popular in the Western Mediterranean basin area and ancient Rome. The original ketchup was from the UK and made out of mushrooms.
@@EvilSanta482 yes, indeed! We have a recipe from the 1700s for mushroom ketchup, and my husband absolutely loves it. It's so much fun to make too. Makes the house smell amazing when we make it, all those seasonings and spices.
Thanking you so much for this wonderful recipe … I started with probiotic rich mayonnaise thanks to your recipe I have to hide MY STACH from hubby because he will wipe it out in no time lol this looks perfect for the grandchildren to sneak in a bit of probiotic nutrient … stay blessed
We make ketchup, but it never occurred to me to ferment it! That sounds amazing! My children make their own French fries (our organic potatoes drizzled with a little olive oil and sprinkled with salt then popped in the air fryer for 20 min). Between this ketchup and the homemade homegrown fries, that is a healthy meal! Lol. Such yumminess.
I made this recipe and it’s on the counter fermenting as we speak, it tastes more delicious than the organic ketchup we’ve been buying and according to your nutrition stats it’s half the sugar and we used maple syrup! I’m giving you credit!! So easy. How long does it last; since it’s a ferment probably quite some time?
It's funny one of the biggest things I notice from being a herb and spice user is when I do go out to eat you can tell when someone makes a pasta sauce or pours it straight out of a can
Made a gallon of this! Going to have to pressure can some of it tho so it doesn’t spoil. I’ll miss the fermented health advantages but not the taste and more natural ingredients.
I usually use store bought as a means of binders of sauces in some cases being diy and the process of lacto fermentation takes a hot min its easier but I'll have to try this out when I make fries today
Me neither & me, too! Lol Thank you for asking this question! I'm newer to this fermenting subject...still learning re: "active liquid"?? Not totally sure what that even means! Lol I ran to the store asap to buy some organic sauerkraut just for the juice for my homemade ketchup!...now I heard her say that's a "no"! Lol😂 I hope she sees this & helps us both understand better! ThkU in advance!
@@jelan64 active liquid is the juices your veg ferments are sitting it! sauerkraut is usually the most popular! but if you ferment other veggies that brine is good too! apparently so is the whey of milk kefir
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
Sounds so good. I am not a fermenter yet so I don't have anything for a starter liquid. What can I do. My friend gave me a quart jar of garlic filled with vinegar. It looked great but after a day or 2 it started fermenting and was very foamy and the lid started to raise. I finally loosened the jar and set it in the sink. It finally stopped but I was too afraid to use it. Was that the normal way to process it? I just don't want to take a chance of botulism. Is that how fermenting works?
This is very similar to the recipe in "Nourishing Traditions". I like yours better as it eliminates the garlic. I tried allspice instead of cinnamon/cloves. I don't have worch. sauce, so I used half soy sauce and half fish sauce, and I used sorghum syrup instead of maple. So far, it tastes better than the one in the book. The one in the book says to leave it out for 72 hours. That might be why I didn't like it as much.
Carolyn, thank you so much for teaching us better ways to feed our families! Since tomato based products, wouldn’t it be better to not use metal lids? I have white plastic wide mouth lids that I use on my pint, quart and half gallon mason jars. If homemade Kombucha or fermented garlic cloves that is several months old still be considered active as a starter liquid?
We like the organic ketchup from Aldi. I'm wondering how my ketchup eaters (pretty sure they just like to eat the ketchup with as fast as it goes!) would like it fermented. Thanks for the recipe! I'll have to give it a try. =)
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
I think for most homesteaders, the only way making ketchup works is when you have an abundance of tomatoes in your garden. I can get organic ketchup for cheap, but I would LOVE to make this if I have enough tomato production. Yum! Thank you.
How do you prep the tomatoes when doing it homemade though ? I'm growing mine. That sauce I can't say, can that be subbed with anything? How about more Vinegar? How long does it keep?id like to keep it in the fridge like the store bought stuff (forget about it and come back when it's needed lol) do you have to have something fermented already?
Hi. I have only been freezing as a way of preservation and am working on building skills. Fermenting on my list so this is helpful, I was wondering if I could use this recipe, skip the fermentation liquid and then just water bath can the ketchup. The canning recipes I have for ketchup all start with cooking down whole tomatoes. This would be a much easier recipe if I started with paste. I just want to make sure it would be safe. Thanks.
If you were to water bath can it, you would lose the probiotic benefits introduced from the starter brine as the probiotics would be killed off by the heat.
Maybe try mushroom ketchup in place of the Worcestershire sauce. It has a flavor somewhat similar, but it's homemade. :) Townsends has a video on mushroom ketchup...18th/early 19th century focus.
Hi there, longtime watcher of your videos. Really enjoy your wit and knowledge. I have a question but it’s about egg glassing. I hope you don’t mind me asking this question on this totally unrelated video. After water glassing and starting to use them 3 months later now, after I rinse them off just how long will they still be okay in a egg carton in the frig?? Couple of days? A week? Very curious and again Thankyou for making all your videos and sharing your knowledge with all of us 😊
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
YUMMY! Made it right after seeing this video. She totally knocks it out of the park! Tossing the store bought one in the fridge, and not buying it again. This is delish!
I made it too, right after watching her video! It's so good! Not sure I'll need store bought after this! This is probably the easiest recipe I've ever done! 😀
I know! Right? I'm now planning to make BBQ sauce using some of it.
I am in the suburbs. I have 1 1/2 acres. Not homesteaders like you. I guess you could say City-wise homesteader in North Mississippi. We buy local. We can. We grow a lot of things but not everything. We have a so called prepped pantry. We do not have chickens or any livestock. Not allowed. I feel so good about what I have learned from you and other homesteaders and canners. I feel like I have a little more security in feeding my family no matter what. 2 fridges and 1 freezer. My friends laugh. It's fine. They don't mean it ugly. Thank you so much for sharing freely what you have learned.
Thank you for sharing your lovely recipe. This is by far the best one I have seen. I am going to make this. ❤
Thank you so much for your time and knowledge! Praying for that precious little blessing you have growing and you as well momma!! Have a wonderful weekend day!!
I’ve seen this before. You make is easy to understand. Love all your content. You inspire me to do more “homemaking” being healthier.
Been doing a lot of this for years. I go through a lot of channels because we can all learn. This channel and this couple are one of my favorites!
Thank you so much Carolyn! The way you teach is so easy to understand, thank you so much!! God bless you and your family! I am praying for a good delivery and a healthy baby and good health for you (and for the rest of your family as well).
Thank you Carolyn
Thanks for all your wonderful info Many Blessings to all
I just made this, and I am flored as to how good it tasts!!! And whats even better, is that my picky 4 year old loves it too! WIN! Thank you
HalleluYAH! So thankful for this recipe. 10/10. It taste so close to Heinz. I canned up 14 pints last year from a different recipe. My family tolerated the switch, but this is simply the best. My husband tried it and he loved it so much. Best of all it's fermented! Thank you so much for sharing this recipe!
If we add the mother from the ACV, why are we adding another probiotic, such as the sauerkraut juice. Isn't the ACV enough to make the ketchup ferment? Thank you very much!
This sounds great. Thank you dear for sharing. Blessings to your dear family in 2023
Fantastic tomato sauce, I make it all the time now, thankyou 😊
영상잘보고 갑니다 올한해도 늘~ 건강하시고 유튜브도 승승장구 하시길 응원합니다. 🙏 👍
Never tried making it. I do love it and would love a probiotic friendly version!
I want to try this recipe!! I don’t currently have any sauerkraut juice but I did recently make some fermented honey with garlic. That could be a good 3 in one, with the sweetness, garlic flavor and ferment.
I love this! Healthier, cheaper and satisfaction of doing it yourself 💕💖💗
Thank you so much for sharing this recipe. How long will it last in the refrigerator?
I'll be showing this to my husband!! 👍
Dates make a good sweetener for ketchup as well. I will be making mine with a ferment now too!
Carolyn I have been searching for this recipe! Thank you young lady👍🏼💖😘
Just put my ketchup in the fridge and already tastes good! my husband approved it as well! thanks for sharing it with all of us!
Sounds great!
Aaaannnnttiiiccciiippaaatiiion. Sorry, I'm old. Thanks for the great presentation and easy instructions. I'm doing this this weekend.
I have been wanting to make this ever since trying your fermented mayonnaise. It was so good! Even my husband who won't eat anything fermented happily eats the mayo. I'm so excited about fermented ketchup. Thank you so much!
I must look up the fermented mayonnaise! I'm glad you mentioned it! 🙂
@ Charm C- yes for sure. It's amazing!
The fermented mayo is wonderful! To me, anyway. Just wish I could get my hubby and kiddos on board.
homesteadingfamily.com/fermented-mayo-recipe/
My husband and I made this and it is amazing!!!
this is awesome! thank you homestead momma
Wow. This was so easy and delicious. I made canned ketchup last year and this is sooo much better and easier. Thank you very much..5 stars
Thanks for sharing this! Originally Ketchup was made as a fermented condiment with fish brine as well.
What you are talking about sounds more like garum from the ancient Greco-Roman period. It was very popular in the Western Mediterranean basin area and ancient Rome. The original ketchup was from the UK and made out of mushrooms.
@@EvilSanta482 yes, indeed! We have a recipe from the 1700s for mushroom ketchup, and my husband absolutely loves it. It's so much fun to make too. Makes the house smell amazing when we make it, all those seasonings and spices.
Thanking you so much for this wonderful recipe … I started with probiotic rich mayonnaise thanks to your recipe I have to hide MY STACH from hubby because he will wipe it out in no time lol this looks perfect for the grandchildren to sneak in a bit of probiotic nutrient … stay blessed
Thanks!
We make ketchup, but it never occurred to me to ferment it! That sounds amazing! My children make their own French fries (our organic potatoes drizzled with a little olive oil and sprinkled with salt then popped in the air fryer for 20 min). Between this ketchup and the homemade homegrown fries, that is a healthy meal! Lol. Such yumminess.
I can't stand store brought ketchup but found that I really like homemade.
You are an awesome teacher! I have been following you for a while. I love your recipes and instruction.
Thank you so much!
Thank you for sharing🙂
Thanks for watching!
I made this recipe and it’s on the counter fermenting as we speak, it tastes more delicious than the organic ketchup we’ve been buying and according to your nutrition stats it’s half the sugar and we used maple syrup! I’m giving you credit!! So easy. How long does it last; since it’s a ferment probably quite some time?
Iam so grateful I found your channel. You and your husband have such a genuine humble personality. Remind me of Doug n Stacy. Tfs.
Awesome video as always friend !!
Thank you!
I've got to try this. I've made many things from homestead recipes. Luv this gals recipes. Thank you
I am not a ketchup lover, but I made this and I LOVE it! Thank you soooo much for the time you put into all of your videos! It’s really appreciated❤️
You are so welcome!
Going to try this. Thank you.
I am going to make this.
Thank you Carolyn. I can't wait to try this! So easy!
Love all of your videos. Very helpful and makes me long to return to your neck of the woods.
This is fantastic! Thank you for sharing this with us! 🇨🇦🌻
My family hated my home made ketchup last year. It wasn't so much the flavor it was the texture. I'll have to try this one, it looks smoother.
Yummy! I'll try this using my ginger bug from my homemade ginger ale!
It's funny one of the biggest things I notice from being a herb and spice user is when I do go out to eat you can tell when someone makes a pasta sauce or pours it straight out of a can
Made a gallon of this! Going to have to pressure can some of it tho so it doesn’t spoil. I’ll miss the fermented health advantages but not the taste and more natural ingredients.
My question is. If you don't have a starter. How do you make one? I'm new to the fermentation process. Thank you love your videos.
A sauerkraut in your stores refrigerated section like Bubbies. You'll find it in a glass jar.
Rain Country channel has a good video about fermentation starters. Look for it.
This looks delicious!! 😋 😋
I usually use store bought as a means of binders of sauces in some cases being diy and the process of lacto fermentation takes a hot min its easier but I'll have to try this out when I make fries today
Can I use tomato sauce because I have lots of that…I’m too impatient to cook it down to paste before processing 😜
I cannot wait to try this!! Just need a starter culture.. you reminded me I want to try making Kombucha too!
Good afternoon Homesteading Family. That homemade store bought ketchup looks absolutely delicious. and healthy. Thanks for sharing.
I've never fermented. What would be the easiest way to get the liquid?
Me neither & me, too! Lol Thank you for asking this question! I'm newer to this fermenting subject...still learning re: "active liquid"?? Not totally sure what that even means! Lol I ran to the store asap to buy some organic sauerkraut just for the juice for my homemade ketchup!...now I heard her say that's a "no"! Lol😂 I hope she sees this & helps us both understand better! ThkU in advance!
@@jelan64 active liquid is the juices your veg ferments are sitting it! sauerkraut is usually the most popular! but if you ferment other veggies that brine is good too! apparently so is the whey of milk kefir
WHAT!!!???? FERMENTED KATSUP!! You have my attention!!
Fermented 🤯 I'm a mustard girl and am not a fan of Heinz, so maybe this will hit the spot. Thanks Carolyn!
Much love from the Midwest US 💖
Do you ferment your own mustard?
Heinz empire out sources to Chyna!! For many years!
C aba l
@@bonne_vie yes and pickle mustard seeds.
@@Boo-jy5ju ???
This was awesome.
I need to use up some of my Whey.
Thanks for sharing
Garlic p. Onion p.
Love this! How long does it last in the fridge?
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
This is so exciting, we have been dying for ketchup but refuse to buy it anymore- thank you for sharing!
This is so interesting! Thank you so much! Would it work to use rehydrated tomato paste powder?
Ketchup is so hard to get right. Need to try this recipe
How long is this good for in refrigerator?
Wondering the same
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
Ketchup has cochineal dyes so this is great
I love spicy ketchup but dont eat enuff of it to can it. Love this !!
Sounds so good. I am not a fermenter yet so I don't have anything for a starter liquid. What can I do. My friend gave me a quart jar of garlic filled with vinegar. It looked great but after a day or 2 it started fermenting and was very foamy and the lid started to raise. I finally loosened the jar and set it in the sink. It finally stopped but I was too afraid to use it. Was that the normal way to process it? I just don't want to take a chance of botulism. Is that how fermenting works?
This is very similar to the recipe in "Nourishing Traditions". I like yours better as it eliminates the garlic. I tried allspice instead of cinnamon/cloves. I don't have worch. sauce, so I used half soy sauce and half fish sauce, and I used sorghum syrup instead of maple. So far, it tastes better than the one in the book. The one in the book says to leave it out for 72 hours. That might be why I didn't like it as much.
Carolyn, thank you so much for teaching us better ways to feed our families! Since tomato based products, wouldn’t it be better to not use metal lids? I have white plastic wide mouth lids that I use on my pint, quart and half gallon mason jars. If homemade Kombucha or fermented garlic cloves that is several months old still be considered active as a starter liquid?
My husband puts ketchup on just about everything. Great way to make it healthier.
Do you have a video on making tomatoe paste?
I made a half batch of this to try it out. DELICIOUS! Can I can this?
Unfortunately, it wouldn't be a safe recipe for canning. It is best to store in the refrigerator and used within a few months.
Can I use fresh lemon juice as a starter fluid?
Thanks for the video! I was wondering...can you make this in bulk and can it for...we go through a lot of ketchup.
This wouldn't be a safe recipe for canning, but here is one: nchfp.uga.edu/how/can_03/tomato_ketchup.html
What could you use if you do not have any starter fermenting liquid?
I saw a suggestion about buying sour kraut from the grocery store refrigerated section and using that juice... Sounds good to me.
Cool video
We like the organic ketchup from Aldi. I'm wondering how my ketchup eaters (pretty sure they just like to eat the ketchup with as fast as it goes!) would like it fermented. Thanks for the recipe! I'll have to give it a try. =)
Thank you for sharing your process, Wouldn’t the acid eat at the metal lid?
About how long does this stay fresh?
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more).
However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
How long until it's good for in the refrigerator after it's made?
If you have a cool pantry or cold storage (55°F or below), you can store ketchup on the shelf for even longer (upwards of a month or more). However, if you love the flavor of the ketchup after the 6-10 hour fermentation time, I recommend storing it in the refrigerator as those flavors will remain pretty much the same, and the shelf-life will be months.
Needed this. Thanks! You look so beautiful pregnant!
How did you get that huge bowl full into that sm jar?
I have a #10 can of crushed tomatoes that need to be used up, can I use them if I cook it down and then put it in my Vita-Mix? Thanks
Would the hooch from my sour dough starter work for the 2 tablespoons of starter culture?
That wouldn't work but, a brine from a ferment kombucha, sauerkraut, whey, etc. would.
@@HomesteadingFamily THANK YOU!
Would freeze drying this ketchup be a good idea, or would it destroy the probiotics portion of the mix?
I would need to buy a Vitamix and blend that further because it looks a slight bit too clumpy. I need my ketchup smooth.
I think for most homesteaders, the only way making ketchup works is when you have an abundance of tomatoes in your garden. I can get organic ketchup for cheap, but I would LOVE to make this if I have enough tomato production. Yum! Thank you.
Could I use 4tbsp Apple cider vinegar that I am fermenting instead of active culture?
4:30 Instead of juice from existing ferment, can i use Allinson's Yeast ? If so, how much pls? Thanks!
please tell us when joel salatin will be at joel homestead, how much it will cost, we live in libby montana my name is karena
Where could you buy the final fermenting ingredient?
How do you prep the tomatoes when doing it homemade though ? I'm growing mine.
That sauce I can't say, can that be subbed with anything? How about more Vinegar? How long does it keep?id like to keep it in the fridge like the store bought stuff (forget about it and come back when it's needed lol) do you have to have something fermented already?
Can I use stevia?
Is fermented, & cultured, the same thing? Anyone know?
I have some Yogourmet yogurt starter. Would that work?
It works best to use a whey or sauerkraut juice, kombucha or other starter culture.
Hi. I have only been freezing as a way of preservation and am working on building skills. Fermenting on my list so this is helpful, I was wondering if I could use this recipe, skip the fermentation liquid and then just water bath can the ketchup. The canning recipes I have for ketchup all start with cooking down whole tomatoes. This would be a much easier recipe if I started with paste. I just want to make sure it would be safe. Thanks.
Oh that’s a great idea! I’d love to know if that would work too.
If you were to water bath can it, you would lose the probiotic benefits introduced from the starter brine as the probiotics would be killed off by the heat.
This would not be a safe recipe to can. Here is an approved recipe here: nchfp.uga.edu/how/can_03/tomato_ketchup.html
Can you sub crushed tomatoes for paste?
can you use water kefir for the starter?
Maybe try mushroom ketchup in place of the Worcestershire sauce. It has a flavor somewhat similar, but it's homemade. :)
Townsends has a video on mushroom ketchup...18th/early 19th century focus.
I was thinking the same thing. I Love my mushroom ketchup.
Hi there, longtime watcher of your videos. Really enjoy your wit and knowledge. I have a question but it’s about egg glassing. I hope you don’t mind me asking this question on this totally unrelated video.
After water glassing and starting to use them 3 months later now, after I rinse them off just how long will they still be okay in a egg carton in the frig?? Couple of days? A week? Very curious and again Thankyou for making all your videos and sharing your knowledge with all of us 😊