I have a tendency to over brew my kombucha which in turn, creates a drink that more so resembles vinegar then a tasty fermented beverage.
Until now, I usually cook tomatoes down to a thick paste with various seasonings to create a ketchup like sauce, but after seeing a few pics on Pinterest, I thought I'd go ahead and make a kombucha based ketchup. Fermented, this version has a little more tang then usually which works nicely with the selected seasonings. A touch of smoked sea salt gives this batch a perfect "smokey" touch.
Kombucha doesn't usually lend itself to savory preparations but I think its a good match for ketchup. What are some of your favorite ways to enjoy kombucha?
- 2 - 7 ounce jars tomato paste
- 2 tablespoons whey
- 2 tablespoons Rapadura
- 1/4 cup + 2 tablespoons vinegary kombucha
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon chipotle
- 1/2 teaspoon smoked sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon sea salt
- Stir together the kombucha and Rapadura. Let sit until the sugar dissolves.
- Combine all the ingredients into a large jar. Mix thoroughly.
3. Place into a Mason jar, cover and let sit out at room temperature for 2-3 days or until the tomato puree thickens slightly and begins to bubble.
4. Once the ketchup achieves desired consistency, move the jar into the fridge to slow down the fermentation and store here until ready to serve.
5. Ketchup will keep for months under refrigeration.