The Ultimate Homemade Ketchup (Lacto Fermented) 

joshua: owns a fermentation station, flour mill, pasta roller, etc. also joshua: doesn't own a can opener

"this is a really basic burger sauce" *adds in black garlic and lacto fermented ketchup to homemade mayo.*

Why does Joshua ferment litteraly everything🤣🤣 -so do you want to be cremated or buried? Joshua- "ferment me"

Oh joshua how I admire the amount of sophistication you put into your works, everything is so esthetically pleasing in your videos, not to mention you always give great advices

Black Garlic Lacto ferment Brad has entered chat.

I’m interested in why you left the restaurant. I hope you make a video.

Your channel is literally so perfect I'm obsessed! Someone on Breddit recommended it to me after posting your bagels recipe and wow you make everything I want to eat but also with absolute precision and technique. Keep it up!!!

Josh: *has no can opener and goes to buy one* Me, a Caribbean: *proceeds to use the almighty, multipurpose tool le knife*

You're starting to become my favorite food channel in RU-vid. The presentation style is balanced. It is concise yet entertaining. The editing and writing is on point. Greetings from The Philippines. 🇵🇭

your cinematography is just next level, some of the most satisfying on RU-vid for sure! I'm so happy I found your channel

All of this is like an RPG quest. To ferment youd have to have *this* equipment and *this* ingredient which youve acquired from *this* other quest

Wow. That looks amazing. I'm going to try that burger sauce this weekend. I can attest to those fermentation lids being really nice. I've made a few batches of fermented sauerkraut with them, and it's really good.

"This is a simple burger sauce" Homemade mayo, lacto ketchup, and black garlic Lel

Dude, thank you. I stopped cooking when I started college and you have inspired me to take it up again. I had forgotten how enjotable and valuable while it is to cook at home. Just thank you🙏

It is really cool that you put the ingredients in the description thank you 😁

you're my fav, i really appreicate how you show how to make everything from scratch

This combined with Adam Raguesa’s fries is heaven

Her: "Ferment me like one of your French girls..." Me: "I'm gonna need a bigger Mason's jar."

it’s nice to see your channel growing! i’ve seen you in commercials and on tiktok. when i found your channel, you didn’t have nearly what subscribers you have today. and that wasn’t even too long ago. i love that you’re getting recognized:)

Love your videos. You have such a nice voice and your explanations while making things is informative and colorful. Your confidence and attitude is what convinced me to subscribe. Keep up the good work.

Is every shirt you own plain black???

Ketchups nasty and I am 100% biased Edit: I watched this very disgruntled But out of respect I left a like

I love this channel so much...what a great niche in the whole cooking youtube-universe joshua found

I love this recipe! I have started to ferment lots of things but never ketchup. Soon though! Thank you!

If I can make my own ketchup I don’t need the rest of civilization.

Definitely want to see what you do next. Put out a vid!

This is one of the gold RU-vid channels I can manage to stumble upon I'm so glad I found it.

is no one going talk about how he just smeared burger sauce on a plate and called it a day?

You've set me on a fermentation path, Joshua... This quarantine and your videos has me making sourdough starter, ketchup, ginger beer, kefir pop... This is fun! Also, I put some kimchi juice into the ketchup, hope it works, didn't have enough lacto juice, and I hope it makes it a spicy chup.

Joshua: geez i have no can opener. Still Joshua: lets make one from scratch, shall we? 😆

I made this 4 months ago, and I liked it but didn't think it was anything really that special and forgot about it in my cupboard. I found it today and decided to try it again and it is now something transcendentaly good.

Hey I'm new here I have watched few of your videos and I like it pls don't stop it makes me smile every day and learn it's so satisfying tbh

I would really love to see you try gluten free baking ❤ I am celiac so that would be awesome! I love your videos and you're becoming one of my favourite youtubers :)

When you own a successful cooking RU-vid channel, but not a can opener. LEGEND.

So I used lacto fermented garlic in this and the mustard recipe you had. Turned out amazing.

“because i’m extra like that” i love you so much and i’ve watched like 5 of your vids 😂

when are we getting merch, i want a shirt that says "fermentation friday" :)

This video is great and I love ketchup. How long does it keep for??

Lovin the fermentation videos . Nice content 👍🏽

Made this on Sun, tried it today, it tastes great, much deeper flavour than store-bought ketchup, thanks for the vid Joshua

Me: Ligma meme is dead. Joshua: Hold my Heinz.

Nobody: Joshua Weissman: *HaVe YoU tRiEd* *_FeRmEnTiNg iT_*

I love it! I personally don't like ketchup but I love fermenting and I love eating and serving foods that are a lot healthier (especially if I made it myself - like kimchi, sauerkraut, etc). This is, hopefully, my next project. Thanks so much for making this video!

Thank you! Love it! I have learned a lot from your videos!

Joshua has all these high quality kitchen essentials but not a can opener?! 🤯

Heinz ketchup: *exists* Joshua: I’m about to end this company’s whole career

I'm so glad I found your channel. You rock man.

Dude, you and your channel ROCK! I'm a home brewer (beer and meads) and I've recently started dabbling in lacto veggie fermentation. As I was throwing some veggies in mason jars just yesterday, I was thinkin' I really need to take some lids, drill them and add grommets for airlocks (which I have plenty of). However, for 13 bucks for 4, why would I mess around? Keep 'em coming!

Metal and acid do go well together, ever heard of Tool my dude?

Everyone: *"Joshua have every piece of equipment"* Can opener: Hold my tomatoes

Love and props on the cold start French fry!

Hey Josh, I love your videos & the way you make everything cooked easy & fun! Yep! I would like to know what you are doing instead of working in the restaurant.

I would be super interested in that next-step video!

bet ketchup splattered all over the floor and you clean'em after that intro 🤣🤣🤣

🤣 that was hilarious about the can opener and you filmed it with you walking off. Thank you. You made my day with that one laugh. I am subscribing now.

Love the videos man! I would be very interested in a classically fermented miso paste video

*takes weeks to make black garlic, adds it to sauce* "this is a really basic burger sauce" yeah extra like that

Me: help I've been shot Joshua: you know what can fix this B-ROLL!

Dude your recipes are GREAT! You have at least 20 videos that inspired me to create new things in the kitchen, I especially dig lacto fermented stuff and you make it so accessible , it's the basis of many great things! I know the video was about the ketchup, and that you already said it's not the good way to fry those.. fries. But here's my two cents about the fries (it's not 'throwing them into some oil for 15 minutes'): 1) it's not French fries, but Belgian fries. 2) ketchup and fries is for kids, usually the base of the sauce is mayonaise (not yellow like you made), and add spices to obtain one of the many sauces like Andalouse, Tartare, Cocktail, Aioli, Americaine, Mamouth, Banzai, Samurai, ... 3) Also, to bake decent "French Fries" (Belgian style), you bake them twice. Frist time you bake at around 160°C to cook the inside, let them cool off and bake for a second time at 180°c to get it crispy. With this lovely ketchup recipe, you can obtain a good 'sauce Cocktail' by adding a bit of mayonaise and a dash of Whiskey. Smakelijk/Bon appetit!

i had left over lacto fermented juice, thank you SO much for this amazing recipe : )

Joshua Weissman: How to be extra with your food. Granted it's amazing, but we have to acknowledge it. (I love it though my guy)

When he basically owns everyting like fermentation station, flour mill etc but Doesnt. Own. A. Can. Opener 👏

Your videos are the antithesis of what I was raised to believe when it comes to all matters of the kitchen, yet I can't stop watching

You make me smile. I’m glad there’s a you. Thanks for sharing all the things the way that you do. (Sorry.. rhyme not intended. But alas often it happens lol)

Remember when we could just go to the store the good times

THIS IS A REALLY BASIC BURGER SAUCE * takes 2 months to make

Every single video of yours I've watched has made me hungry.

I've been fermenting roasted beets and a hot pepper together. Then adding a mixture of cloves, brown sugar, apple cider vinegar, maple syrup and tomato paste after fermentation. It's such a rich ketchup recipe.

A little suggestion for an upcoming fermentation friday: hawaiian Poi.

Everyone: how can I make a not so basic burger sauce? JW: hold my beer...

Joshua weissman and adam ragusea is my new fav youtubers and getting me hungry and experimental on my food lol

It turned out delicious 😋way better thx I've been using this recipe and it's absolutely fantastic I love it I never liked o ketchup but I said let's try it and made my own I love it perfect 👌👌👍👍

I really like a ketchup recipe that involves simmering canned tomatoes with the vinegar and sugar and all that with a spice bag containing cloves, star anise, mace or nutmeg, and cardamom. Also drop in a couple stalks of celery with the leaves that you remove later. After it's as reduced as you want remove everything and blend and strain, voila.

I honestly hate ketchup (the store bought stuff) so I’m hoping this recipe converts me lmao

I’m thoroughly impressed

I gotta give this a go looks delicious

4:24 so you have to hold your topless burger upside down while sliding it on the plate for the soss

This guy is the Vsouce of food.

You're one of my favorite coocking channels rn and you keep on getting better

I loooove that you do metric measurements as well

now: time to show us how to make tomato paste in order to make the ultimatum homemade ketchup in home (and i'm actually gonna check it out)

Wait. Are you gonna teach us how to make black garlic? *Internal Screams*

Sweet recipe man! Ty

This looks quite intriguing. I might try it.

Can you tackle Apple Cider Vinegar! would like to see you do that for a fermentation friday!

Of course we want to know why you left the restaurant and what's next.

I Just made your Ketchup and I used my Kimchi Brine from my 1.5yr old Kimchi - without fermentation this tasted awesome! Can't wait to Taste it in two days :)

Love me some Josh. Thanks for this. Made catchup before but wasn’t happy with it, just hope this won’t be too sweet.

Should have grabbed a funnel when you went for the can opener 💩

3:26 wait, you just poured cold oil on the raw potatoes in the pan? I'm surprised they don't look like an army of Spongebob Squarepants...

I loved it good job makeing the Ketchup

I never tasted fermented ketchup but it sounds amazing!

Do you have a recipe using fresh tomatoes?

"This is really basic burger sauce" Dude you just made mayonnaise, fermented ketchup for 3 days and put in fancy black garlic

I would like to answer the questions here in comments section on "Fermenting anything". All the diets deemed the best for everyday consumption across countries have been fermented foods. Cheese in European countries/ Idli aka the world's most nutritious food deemed by WHO in Southern India, Fermented coconut milk/palm milk in the Thai cuisine, Artisanal Pizza from Italy etc. are indeed the best ones for the human tummy. Science is Fermented foods are easy to digest since the bonds are already broken down. It's great to see Josh to ferment tomatoes and anything under the sun in the most savoury fashion. We need to welcome this. I welcome this from Coastal South India. Hats off Josh. Keep Fermenting!

Mouth watering video as usual 💯

Any food: *exist* Joshua Weissman: Hi! I’m here to *end your career*

My question is when you started to fry the fries aren’t you supposed to get the oil hot first and then add the fries or is this a new technique🤔🤷🏻‍♂️

my man i have been bingeing your videos! i have always been the kind of dude who would rather do it myself lmao so your videos have been a blessing! especially your fermentation videos (so much so ive asked my spouse for just a shitload of mason jars for my birthday). but i would like to support your channel more directly! do you have any plans for like a patreon?

I came across this video from a recommendation in a gardening group I'm apart of, for ideas on what to do with extra tomatoes!