{"id":129,"date":"2021-10-29T23:36:32","date_gmt":"2021-10-29T23:36:32","guid":{"rendered":"https:\/\/pekopeko.ch\/?p=129"},"modified":"2022-07-18T07:10:02","modified_gmt":"2022-07-18T07:10:02","slug":"koji-fermented-ketchup","status":"publish","type":"post","link":"https:\/\/pekopeko.ch\/?p=129","title":{"rendered":"Koji Fermented Ketchup"},"content":{"rendered":"
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\n\t\t\t\t\t\"Koji\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Koji Fermented Ketchup<\/h2><\/div>
<\/span>Servings<\/span>

1<\/p>servings<\/span><\/div><\/div><\/div>

Simple, tasty ketchup made from fermenting canned tomatoes with koji rice.<\/p>

Ingredients<\/h3>
  • <\/span>

    200g canned tomatoes<\/span><\/p><\/li>

  • <\/span>

    70g koji rice<\/span><\/p><\/li>

  • <\/span>

    4g salt<\/span><\/p><\/li>

  • <\/span>

    a twig of thyme<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Mix canned tomatoes, koji rice and salt in a blender.<\/li>
    • Let the mixture ferment at 60\u00b0C for 8-10 hours.<\/li>
    • Add thyme during the last few hours.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Serve with fried tempeh.<\/li><\/ul>\n\t\t\t\t<\/div>