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/
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:)
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!
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.
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!
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 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.
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
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.
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"?
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:)
