Name: Ketchup that is Super Easy and also Keto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 1/2 cups Pickle juice or water; 3/4 cup Apple Cider Vinegar; 6 ozs + 2Tbsp Tomato Paste; 1 Tbsp Allulose; 1 pinch Ground cloves; 1 1/2 tsp Onion Powder; 1 1/2 tsp Garlic Powder; 1 tsp Paprika; 1 tsp Salt; 1 Tbsp liquid from previous ferment or store ferment like "Bubbies"

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Ketchup, we put it on pretty much everything. This seems to ring true for Americans as much as New Zealanders. We are all in love with the red stuff.

I mean it’s a classic. It’s great with fries, meatloaf, on top of beef pies, with an omelet (if you’re into that kind of thing). Of course, there are many more sauces out there nowadays. And many are awesome, but despite having such a wide range of choice we all still go back to the beloved ketchup. You really can’t beat it.

A Brief History of the red stuff we all love

Ketchup is however quite different from what it was today. So much so that if us westernized folk were to have a taste of the original ketchup, we may not be so in love with it as we are with the modernized version. I myself couldn’t believe ketchup originally had more things in common with Worcestershire sauce.

If you have ever read the ingredients for Worcestershire sauce, you will see anchovies as one of the ingredients. Of course, I myself never would’ve known, maybe you never noticed much either? It is just blended so nicely and is definitely a necessary flavor for what makes the sauce what it is.

I also found out that just like Worcestershire sauce, the red stuff was made by fermenting lots of fish. It was basically the Chinese version of Worcestershire sauce and originally was called: ke-tsiap. Over the years the sauce went across Asia, and the name morphed into a few different spellings. Then not long after, it was discovered by English sailors who called it “Ketchup”.

I found it interesting that even after the English discovered ketchup, it was still made differently. The English version of this Asian sauce used anchovies, oysters and mushrooms to recreate it. Which made it also a lot more similar to Worcestershire sauce.

It wasn’t until 1801 that the first person was recorded to make ketchup with tomatoes. This was when the sauce came to America. (I had no idea that the origins of tomato ketchup started in America, I always imagined it originated in England).

And then I guess things always take a little while to catch on because it wasn’t till the 1830’s onwards that it was sold in stores. However, you have to admit tomato ketchup has still been around for quite some time.

Ketchup Today

Unfortunately, our modern ketchup is a lot more processed from the original and has nasty ingredients like high fructose corn syrup which no one should ever have in their diet. If you’re not keto you can buy organic brands that use sugar instead which is miles better or buy this ketchup from primal, for keto or paleo.

But if you want a cheaper and quicker option you can make my fermented keto Ketchup. It will take you at the most 15 minutes and will make you feel accomplished with knowing how to make yet another condiment.

This ketchup has a few simple ingredients, and you can use it any way you would use your regular ketchup. The only difference is that it has zero added sugar, and nothing processed. It is also fermented for added probiotics.

And lastly if you haven’t tried it yet, checkout my mayo recipe and make a burger with your two condiments!