Comments on: Homemade LC Ketchup

By: craig@ruled.me

craig@ruled.me — Fri, 08 Jun 2018 20:08:00 +0000

In reply to Jenifer Crandell. You could leave it out completely and use salt to taste. If it's too thick, add some water. You could use some soy sauce/coconut aminos instead. Fish sauce doesn't taste super fishy once it's in a dish, though, but it adds a depth of flavor similar to soy sauce.

By: Jenifer Crandell

Jenifer Crandell — Fri, 08 Jun 2018 04:24:00 +0000

I don’t like fish, what else could I exchange for the fish sauce?

By: craig@ruled.me

craig@ruled.me — Thu, 25 Aug 2016 01:41:00 +0000

Fat is extremely dense, so pretty much anything fatty that you feel you can eat. Drinks, fat bombs, or meals. It really depends on your style.

For hydration, I’d recommend something with electrolytes. Powerade Zero is good, but there’s concentrated liquids online that you can add in to water/whatever you prefer.

By: craig@ruled.me

craig@ruled.me — Sat, 30 Jul 2016 04:43:00 +0000

Many people prefer to culture their own whey and it can have added health benefits depending on what you use as culture. For the layman, it doesn’t make a huge difference and you can skip it if you please. It shouldn’t affect the recipe 🙂

By: craig@ruled.me

craig@ruled.me — Thu, 14 May 2015 18:40:00 +0000

In reply to renny. Hm, I'll have to ask Karen if she can reply. She originally did this recipe.

By: renny

renny — Wed, 06 May 2015 07:08:00 +0000

It tasted very Much like Tomato paste and Cinnamon! It Has a thick consistency and very paste like. Now I know that 90% of the recipe is tomato paste, but I expected it to taste better.

Is there anything I can do now to alter the taste?

By: Craig

Craig — Tue, 17 Jun 2014 23:19:43 +0000

In reply to Candy Jo. I think it may be sugar free Heinz ketchup, though I'm not 100% sure.

By: Candy Jo

Candy Jo — Tue, 17 Jun 2014 19:32:47 +0000

In reply to Nat. Whats the name of the Ketchup Nat ?

By: Nat

Nat — Mon, 21 Apr 2014 22:13:26 +0000

Here’s a tip for busy people…. So instead of trying this recipe, I found some unsweetened ketchup at whole foods. I bought it mainly for my husband who has really been missing his condiments since we started our standard ketogenic diet, but surprisingly it’s been mainly me using it so far. Thank goodness, and it only has 1g carb per TBSP! On it’s own, it tastes a little different than what I’m used to, but it’s close enough… and combined with mustard I can’t even tell the difference.

By: Karen Kelbell

Karen Kelbell — Mon, 07 Apr 2014 16:05:28 +0000

In reply to hana.

Raw milk yogurt is fine. That’s what I use. (In fact, you can use the whey from separating curds and whey from the raw milk) How much you make or what size container you use depends on how much whey you want to produce. For this recipe I call for 1/4 cup. To make that much whey, you probably need 8 oz of yogurt. You can strain the whey on the counter or in the fridge. You can use the whey to ferment many things.

Re: the ketchup. As it says in the recipe, I leave it on the counter for 3 days to ferment, then put it in the refrigerator. I usually give it a good stir before refrigerating. Hope this answers all of your questions!

~Karen