Making Ketchup

Yesterday we made homemade ketchup. I did a smaller version once before, but once I determined how much we like it, made the full recipe yesterday. It's a lacto-fermented version, which means it's great for you, plus it has none of the junk in commercial ketchup. About lacto- fermentation:


“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”
Sally Fallon, Nourishing Traditions, pg 89
For more info on lacto-fermentation and it's health benefits, check out this link:
http://www.articlesbase.com/health-articles/lactofermented-foods-another-powerful-tool-to-increase-the-strength-of-your-immune-system-377387.html


Anyways, the recipe is from the book Nourishing Traditions by Sally Fallon (quoted above) and is very easy. The ketchup should be ready just in time for Sunday's Father's Day cookout with my dad!