Tuesday, December 15, 2009

Pro Biotic Ketchup

This recipe is taken directly from Sally Fallon's book Nourishing Traditions. I highly recommend this book. It should be a staple in everyone's kitchen.   It contains a ton of nutritional information, and a ton of info on the amazing Weston A Price.

3 cups canned, organic tomato paste
1/4 cup whey (see recipe below)
1 Tbs sea salt
1/2 cup maple syrup
1/4 tsp cayenne pepper
3 cloves peeled & mashed garlic
1/2 cup fish sauce - I like Cock brand. - no joke! You can also use homemade fish sauce.

Simply mix together in a bowl, scoop into a wide mouth glass jar, leave at least an inch below the top, close with lid, and leave at room temperature for two days before putting into the refrigerator.

Recipe makes a whole quart.

In the United States, we pass the ketchup to the tune of over half a billion bottles every year. The modern word “ketchup” comes from a Chinese word ke-tsiap — a naturally pickled fish-brine, the universal condiment of the ancient world. The English added foods like mushrooms, walnuts, cucumbers and oysters to this, and it was still a naturally fermented brew.
Organic KetchupSince most ancient times, lactic acid has been used to keep the intestines functioning efficiently, and different types of lacto-fermented juices were often the only remedy against infectious diseases.

With all the benefits of pro-biotic foods I really wonder when and why ketchup became a dead food.  Not anymore!  We have the technology to bring back the traditional recipe, thanks to Sally Fallon and Weston A. Price!


  1. As for Fish Sauce, we prefer THREE CRABS brand from Vietnam.

  2. so does charles phan of slanted door, our old neighbor in frisco.


  3. Thanks guys, I will check out that brand. The Cock brand is pretty good as well, and good for a laugh!