posted 10 years ago
Done a whole bunch of fermenting projects but never attempted ketchup, we try to get the cleanest storebought version, but for how much my kids consume it would be nice if it was the real fermented deal. I know it's the wrong season for it, probably not going to have great success with grocery store December tomatoes but maybe learning the best tomatoes to use or something can help me prepare for growing season this spring and plan it into my projects for next fall.
Anyone have a method or advice on how to make it really tasty?
