tag:blogger.com,1999:blog-7237633934633144064.post3125058827198880074..comments2024-03-26T10:01:18.135-04:00Comments on Living the Frugal Life: Taking a Crack at Lacto-Fermented KetchupKatehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7237633934633144064.post-15697878608114472722010-08-23T00:57:08.865-04:002010-08-23T00:57:08.865-04:00http://ediblearia.com/2009/02/08/compound-tomato-s...http://ediblearia.com/2009/02/08/compound-tomato-sauce-fermented-ketchup/<br /> <br />he also does a lacto mustard too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-29208643362332192272010-05-10T14:32:21.473-04:002010-05-10T14:32:21.473-04:00I've been looking for a good lacto-femented ke...I've been looking for a good lacto-femented ketchup! Please do update, Thanks! <br /><br /><br /><br /><br /><br /><br /><br />Mhttp://frugalfarmblog.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-33033391414884591502010-05-10T07:26:56.246-04:002010-05-10T07:26:56.246-04:00dltrammel, thanks. Spare room in the garden is al...dltrammel, thanks. Spare room in the garden is always an occasion for dreaming and indulging one's whims. Hope you find something good for that spot.<br /><br />Elizabeth, thanks. I'll post more on it as I come up with refinements. <br /><br />Belinda, I'd love to hear about any l-f recipes you find especially delicious as well. Do you have your own blog?Katehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-25951302785302094022010-05-09T02:06:32.859-04:002010-05-09T02:06:32.859-04:00I will be very interested to see more about this p...I will be very interested to see more about this process and here about the recipe you finally decide on. I am just starting to experiment with lacto fermented foods this sounds like a great low energy option.<br /><br />Kind Regards<br />Belindabelindahttps://www.blogger.com/profile/14527301341792643347noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-56832237491417456892010-05-08T16:18:09.199-04:002010-05-08T16:18:09.199-04:00Yeay!
I can't wait to hear about the results.....Yeay!<br />I can't wait to hear about the results.....even if it takes several months. We love ketchup in our house and I would be very interested in a more healthy version. I have fermented the "usual" vegetables (IE cabbage)and I'm looking to try different fermented foods. I'll be watching to see how the experiment goes!<br />Thanks for being so adventurous.Unknownhttps://www.blogger.com/profile/10488736829939043384noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-84801323990446748092010-05-08T11:01:07.106-04:002010-05-08T11:01:07.106-04:00Good post, it's already making me think about ...Good post, it's already making me think about spices and condiments that I had forgotten. I have a few square feet left in the garden and nothing in mind for it.dltrammelhttps://www.blogger.com/profile/01554126580069302931noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-16639651009612012202010-05-08T08:18:35.744-04:002010-05-08T08:18:35.744-04:00THM, the taste of these first batches is already c...THM, the taste of these first batches is already changing. Lacto-fermentation is definitely an ongoing process, and the taste evolves dramatically.<br /><br />Lise, I've never done the canned ketchup. I'm hoping I can turn out something fabulous because l-f is a much lower energy form of food preservation, and it keeps more of the nutrients in the food.<br /><br />Jennifer, I'm not sure whether lacto-fermentation is the norm or unusual for ketchup, either in the west or in Indonesia, where "ketchup" is just a generic word for sauce, if I'm not mistaken. It's funny you should mention Worcestershire sauce. If I'm not mistaken, tamarind is one of the ingredients of Worcestershire and I was wondering whether it might also make an interesting addition to ketchup. I keep some around for whenever I'm in the mood too cook Thai food. I may have to give it a try in one of my batches.<br /><br />Leigh, I'm curious too. I'm not generally a big fan of ketchup, but the stuff I had at the PASA conference was so awesome that I thought I would put it on just about anything - beans, eggs, sandwiches, whatever. If I could reproduce something that good I don't think there would be any shortage of demand for it in my home. If "ketchup" isn't a popular item in your home, you might call it relish, chutney or jam. See how that sells...Katehttps://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-57935532925544547302010-05-08T06:31:57.258-04:002010-05-08T06:31:57.258-04:00I'll be curious as to how your experiments tur...I'll be curious as to how your experiments turn out. I've loved everything I've lacto-fermented so far, but have about decided that ketchup may be more trouble than it's worth (for us, since I'm the only one who uses it occasionally.) For the same reason, I've given up making my own canned ketchup. A lot of work plus I never could find that perfect recipe!Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-27862607455738903362010-05-07T14:40:16.950-04:002010-05-07T14:40:16.950-04:00Well I've learned something new reading your p...Well I've learned something new reading your post - I'd never even heard of lacto-fermentation for ketchup. I'm really interested to see how the process progresses. I will definitely give it a try come tomato harvest.<br /><br />It makes me think of Worcestershire sauce, which I think was originally from India? The British tried to reproduce the recipe at home and didn't know to let it ferment. In its raw state it was unpalatable. I wonder if the ketchup is done in a similar way.Jennifer Monterohttps://www.blogger.com/profile/10003650742439806128noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-45537423440117228192010-05-07T10:09:51.408-04:002010-05-07T10:09:51.408-04:00I've never tried lacto-fermentation, but would...I've never tried lacto-fermentation, but would like to. I have made my own (canned) ketchup, which I love, but am eager to try the results of your experimentation, too. Thanks for sharing!Lisehttps://www.blogger.com/profile/16004349018085389442noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-20340592389687467872010-05-07T09:30:33.110-04:002010-05-07T09:30:33.110-04:00Interesting! Sounds very cool, and if I had more ...Interesting! Sounds very cool, and if I had more time I might try it myself, but I have to get my beds up and running. <br /><br />At any rate I just wanted to say if you have a trial that tastes so so you might want to try letting it set and trying again after a couple of months and see if that improves a so so flavor.Tree Huggin Mommahttps://www.blogger.com/profile/08473115182978929738noreply@blogger.com