Fermented ketchup from The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm (page 87) by Molly Chester and Sarah Owens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato and butternut squash rösti cakes with chive crème fraîche; Roasted Adirondack potatoes with fennel in pastured bacon fat; Autumn frittata with kale, potato, garlic, and breakfast sausage; Grilled pork sliders in lettuce cups with apple-kohlrabi slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires fermentation for at least 3 days.

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