Fermented Ketchup (gf,cf,sf,df)

With gut health in mind,

I've decided to introduce more fermented foods into our diets.

Keeping the gut balanced with the right good bacteria

enables us to be our healthiest

because our bodies are working at their peak.

Our son C had to give up ketchup

since he tested sensitive to corn on his last allergy test. 

Most commercial ketchup (and other condiments)

are made with white vinegar, which is corn-based.

I was so happy that he said he would be willing to try 

homemade fermented ketchup.

With just a handful of ingredients,

we were able to throw this recipe together.

 This concoction couldn't be easier to put together

and it's free of gluten, corn, sugar and dairy.

Just throw everything in a bowl and whisk.

I like that it uses water kefir,

something we're already making daily for gut health.

The texture can be adjusted to your liking

by adding more water.

This recipe is loosely based on 

the video at Off Grid with Doug & Stacey.

We always change things up a bit to our taste.

After sitting on the counter for a few days,

it was ready to refrigerate.

C gave it a big thumb's up

and that's good enough for me.

Something else to cross off the shopping list!

Fermented Ketchup

(Doug & Stacey You Tube)

1 can tomato paste

2 T water kefir (or whey)

1/4 C apple cider vinegar

1/8 t black pepper

3/4 t salt

5 T honey (we added less)

2-4 T water (to taste)

(I added about 1/2 t of garlic powder.)

Enjoy!

Pickled Carrots

I've recently been experimenting with fermenting foods.
Eating fermented foods improves our health
by increasing the good gut bacteria that help us stay healthy.

This is one of the easiest ferments to do,
and you don't really need any fancy equipment,
although the pickle pipe really makes it much easier.
Since this was the first time I've attempted fermenting veggies,
I halved the recipe, 
in case I didn't like it.
The resulting flavor was so fantastic,
I believe I'll be adding this to my weekly regimen.
It also encourages me to try other veg using the same method.

Pickled Carrots
(Cultures for Health)
2 cloves garlic, peeled
handful dill, oregano or parsley
1/2 t red pepper flakes
2 pounds carrots, sliced thin
2-3 C water
2 t salt

Place garlic, herbs and pepper flakes in quart jar
and add carrots.
Mix water and salt and pour over carrots, leaving 1" head space.
Use a weight to keep carrots under liquid,
or just tamp down the carrots
so that they are fully submerged.
If you don't have a pickle pipe,
be sure to "burp" the jar twice daily.
(This means removing the lid to let the gases escape,
then replacing the lid for the remaining time.)
Leave on countertop for at least 4 days.
If it is flavored to your liking,
refrigerate.
If you want a bit more zing,
leave on the counter for another few days
before refrigerating.
Enjoy!