Fermented Ketchup

Way before refrigeration and hot water bath canning, most condiments were lacto-fermented. This natural fermentation method provides an easy way to preserve food safely, while enriching it with beneficial probiotic bacteria and with a pleasant sour taste. Culturing our condiments, like ketchup, it is a simple way to to boost our daily intake of a wide variety of beneficial microorganisms, that nourish our intestine while bolstering our immune system. If you are hungry for fermented food you… Continue reading →

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