Koji Fermented Ketchup

Koji Fermented Ketchup

Written by on in Tart & Sour
Koji Fermented Ketchup
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Koji Fermented Ketchup

Servings

1

servings

Simple, tasty ketchup made from fermenting canned tomatoes with koji rice.

Ingredients

  • 200g canned tomatoes

  • 70g koji rice

  • 4g salt

  • a twig of thyme

Directions

  • Mix canned tomatoes, koji rice and salt in a blender.
  • Let the mixture ferment at 60°C for 8-10 hours.
  • Add thyme during the last few hours.

Notes

  • Serve with fried tempeh.