This homemade ketchup is not just beautiful, it's also very nutritious. It's both raw & fermented. It's so much fun and amazingly easy to make. I hope you try it and don't need to buy ketchup again. If you do, please share your experience with me. Thank you! Here is the link to the detailed instructions: gourmetvegetariankitchen.com/2019/10/24/homemade-ketchup-raw-fermented/
I am very grateful for your uploads. Especially now during these times. My daughter and I snuggle and think about the wholesome food we will make together after we watch your videos. We are thankful for the beauty of healthy eating you share with us and how calmly you present the method. Our sincere appreciation and warmest energy to you and yours! Be well and safe journey!
Thank you so much for all the kind words, I really appreciate them. I'm so glad you and your daughter will cook together, it's so special. Stay safe and healthy to you and yours too!
Thank you so much! I eat unhealthy amounts of ketchup to be completely honest with you, and this seems like a super interesting and fun way to be healthier and take control of where my food comes from😊 thank you for encouraging me and being a positive influence in my life!
I just found your channel today and been binge watching your videos. I'm in awe, nothing goes to waste! Thank you so much for sharing , what you do is what I'm trying to achieve at home.
You've delivered excellence yet once again! 5 stars ⭐⭐⭐⭐⭐🏅🏅 your hands are welcome in my kitchen any day of the week! You have the heart of an artist and the gift of few and now the world knows too! You've amazed us once again. BRAVO!!!
I'm so flattered!! I greatly appreciate all your praise and look forward to making many more wonderful videos--I have so many more ideas I'm working on now:)
@@GourmetVegetarianKitchen you're so very welcome ma'am. Have you ever thought of attending a school of the culinary arts? Because from what I saw in the last two videos, you have a natural talent! Food can be a language all it's own! It speaks to our souls in ways only art can. It can tell stories, take us back to our childhood and take us around the world in just one bite! The magic you will learn with such a craft is limitless! Not to mention, the notoriety you'll gain and the friends you will make. I say this because you do what you do in such an inspirational way!
Thank you very much for the kind suggestion here. I do value food greatly and love making these creations for videos. In college I studied interior design and I think many of my skills from that and design work since have helped me be prepared for this. It is amazing really to be able to create videos about so many forms of preparing healthy foods and to share with people from all over the world:)
Lacto fermentation is just with salt. Vinegar is anotger kind of fermentation and so is water kefir. I'd use one kind of preservation. 20g salt per 1kg of produce or per 1 liter of liquid. But thanks for the inspiration!
since i saw this video a couple days ago im like "you need to make raw ketchup" with the last tomatoes of the season, hanging half green in the plants... but since i can't have them to be fully sun bathed i wasn't sure if i could make then as usual (green tomato pickle was my first option and the one if i don't get any new idea for the ones that still hang in the garden) so this afternoon, i did chop them and boiled in their own juice. until i remembered this, so i hope to season a part of the "sauce" and make a variation of your recipe. (i'll use the apple vinegar i did with your recipe and gotta say it is so good, same as the cultured apples and cider) thanks for sharing! always so good videos, so good channel
Lacto-fermented foods do last longer, but I am always trying to be very safe in what I advise. I just went to the fridge to check on my oldest batch of lacto-fermented ketchup, which is now 47 days old, and it is still perfectly good--I just tasted to make sure.
I tried the slow juicer once, but it didn't squeeze all the pulp and I still had to go through the filtration process to create the paste. I found that the blender made the flavor richer by the way it really mixes the tomatoes together thoroughly. You might try your juicer though to see what you think, especially if you have a really good one.
Hi! Thank you for all the love you share with your recipes. I was wondering: can i replace the wather kefir with kefir whey (from my milk kefir)? Thanks again for your channel. Blessings
Is the shelf life longer if you sterilise it in the jar after fermenting? What's the benefit of fermenting - is the flavour better? Why is it "healthier"?
Thank you for the kind words! I have been experimenting with making avocado oil, but have not been able to develop a technique that is effective enough yet. I hope to someday, but have just had to put that effort aside for now. I'm open to suggestions if you have any.
The sugar is to help the flavor and to help with fermentation, but you could substitute another sweetener such as maple syrup. The vinegar could be omitted entirely as it is purely for the flavor:)
This homemade ketchup is not just beautiful, it's also very nutritious. It's both raw & fermented. It's so much fun and amazingly easy to make. I hope you try it and don't need to buy ketchup again. If you do, please share your experience with me. Thank you!
Here is the link to the detailed instructions: gourmetvegetariankitchen.com/2019/10/24/homemade-ketchup-raw-fermented/
Curious, why are fermented foods more nutritious and by how much more?
Untuk takararan masing2 ingredients berapa gram ?
I am very grateful for your uploads. Especially now during these times. My daughter and I snuggle and think about the wholesome food we will make together after we watch your videos. We are thankful for the beauty of healthy eating you share with us and how calmly you present the method.
Our sincere appreciation and warmest energy to you and yours!
Be well and safe journey!
Thank you so much for all the kind words, I really appreciate them. I'm so glad you and your daughter will cook together, it's so special. Stay safe and healthy to you and yours too!
Thank you so much! I eat unhealthy amounts of ketchup to be completely honest with you, and this seems like a super interesting and fun way to be healthier and take control of where my food comes from😊 thank you for encouraging me and being a positive influence in my life!
I hope you make this ketchup soon. Thank you so much for your kind words!
I just found your channel today and been binge watching your videos. I'm in awe, nothing goes to waste! Thank you so much for sharing , what you do is what I'm trying to achieve at home.
I'm so glad you found my channel, and so happy that you are practicing the same lifestyle!
You've delivered excellence yet once again! 5 stars ⭐⭐⭐⭐⭐🏅🏅 your hands are welcome in my kitchen any day of the week! You have the heart of an artist and the gift of few and now the world knows too! You've amazed us once again. BRAVO!!!
I'm so flattered!! I greatly appreciate all your praise and look forward to making many more wonderful videos--I have so many more ideas I'm working on now:)
@@GourmetVegetarianKitchen you're so very welcome ma'am. Have you ever thought of attending a school of the culinary arts? Because from what I saw in the last two videos, you have a natural talent! Food can be a language all it's own! It speaks to our souls in ways only art can. It can tell stories, take us back to our childhood and take us around the world in just one bite! The magic you will learn with such a craft is limitless! Not to mention, the notoriety you'll gain and the friends you will make. I say this because you do what you do in such an inspirational way!
Thank you very much for the kind suggestion here. I do value food greatly and love making these creations for videos. In college I studied interior design and I think many of my skills from that and design work since have helped me be prepared for this. It is amazing really to be able to create videos about so many forms of preparing healthy foods and to share with people from all over the world:)
Wow my gut and taste buds will thank me so thank you kindly!
Lacto fermentation is just with salt. Vinegar is anotger kind of fermentation and so is water kefir. I'd use one kind of preservation.
20g salt per 1kg of produce or per 1 liter of liquid. But thanks for the inspiration!
since i saw this video a couple days ago im like "you need to make raw ketchup" with the last tomatoes of the season, hanging half green in the plants... but since i can't have them to be fully sun bathed i wasn't sure if i could make then as usual (green tomato pickle was my first option and the one if i don't get any new idea for the ones that still hang in the garden)
so this afternoon, i did chop them and boiled in their own juice. until i remembered this, so i hope to season a part of the "sauce" and make a variation of your recipe. (i'll use the apple vinegar i did with your recipe and gotta say it is so good, same as the cultured apples and cider)
thanks for sharing! always so good videos, so good channel
In Serbia when we say "Best to use within 2 weeks" we mean "best to use in two months" xD
Love your choice of music in the video by the way and your attention to detail!
I have been looking for this, for so long! Thank you! I'm inscribe. Happy new year and keep going
Hi, what happens if I don’t consume within two weeks? I understand lacto-fermented food can usually last longer.
Lacto-fermented foods do last longer, but I am always trying to be very safe in what I advise. I just went to the fridge to check on my oldest batch of lacto-fermented ketchup, which is now 47 days old, and it is still perfectly good--I just tasted to make sure.
Oh boy, this looks like it's very good. We could never eat that much ketchup in two weeks, I wonder if you could freeze to preserve for later?
I still have some left that I wanted to see the shelf life. It's still good after 2 months. You can definitely freeze it!
Wow informative and relaxing thanks
Glad you enjoyed it!
Well in that case can we just use the slow juicer???
I tried the slow juicer once, but it didn't squeeze all the pulp and I still had to go through the filtration process to create the paste. I found that the blender made the flavor richer by the way it really mixes the tomatoes together thoroughly. You might try your juicer though to see what you think, especially if you have a really good one.
Hi!
Thank you for all the love you share with your recipes.
I was wondering: can i replace the wather kefir with kefir whey (from my milk kefir)?
Thanks again for your channel.
Blessings
How long is the shelf life when stored in freezer? Thank you
It keeps very well in the fridge without any food preservative. I had mine for over a month now.
@@GourmetVegetarianKitchen months since sugar and salt are natural preservatives
Where to buy the vacuum thingy
Thanks for a great tutorial! (PS: We have the same sink!)
You're welcome, and thanks for your compliment. Do you like the sink?
Can i replace kefir with whey?
Amazing !
5:28 Instead of water kefir, can i use Allinson's Yeast ? If so, how much pls? Thanks!
5m
The vinegar doesn't stop the ferment?
It's been fermented already before I add the vinegar, I add it for flavor and all the good bacteria is still in there.
Raw ketchup wow....👍👍
Little different than my usual process which obviously is cooked one..
Thank you--yes this one really tastes wonderful too!
Is the shelf life longer if you sterilise it in the jar after fermenting? What's the benefit of fermenting - is the flavour better? Why is it "healthier"?
As always, thank you! I have a question for you. Have you ever made avocado oil? And if so, will you share your technique please.
Thank you for the kind words! I have been experimenting with making avocado oil, but have not been able to develop a technique that is effective enough yet. I hope to someday, but have just had to put that effort aside for now. I'm open to suggestions if you have any.
Just wanted to clarify that you set aside the pulp for cooking and only used the strained juice to make the ketchup?
Tolong d cantumkan berapa gram penggunaan tomatnya, di diskripsi biar bisa dikikuti kalo niat bikin tutorial.
Wow....
Thank you!
Amazing! Where can i get those Jars for fermentation?
Thank you. The jars are 1 pint mason jars, and you can get them in most grocery or hardware stores.
@@GourmetVegetarianKitchen thank you but I lived in Argentina and here some things are difficult to find. I will try so. Thank u so much!
Starts in earnest at 5.10
can i srore it without freeze
It will keep fermenting and go bad eventually if you leave it out.
literally i dont need to boil any of these puree.does this process the harmful bacteria if it is not properly heated.?
No need to boil or heat it. The process creates good bacteria that is good for you.
5:12
Is wen da video actuallay begin.
This Song make me sleeping 😴😴😴
Awesome
Thank you!!
You think this is how they do it at Heinz?
That music has to be playing when you do it too. If you're going to put yourself through this process, do it right.
What can I use instead sugar n vinegar?
The sugar is to help the flavor and to help with fermentation, but you could substitute another sweetener such as maple syrup. The vinegar could be omitted entirely as it is purely for the flavor:)
Any alternative for water kefir?
You can omit the water kefir because raw apple cider vinegar already helps, and sometimes I omit water kefir too.
I was so worried for their fingers when they were chopping.
❤️
Great recipe!! I could go without the funeral music though!!
you lost me with Keffr