NT ketchup recipe question

[Guest guest]

Carmen,

I don't know if the fish sauce is necessary, but my husband has requested a

" no-fish-sauce " ketchup the next time I make it, so I've been planning to

use a good-quality soy sauce ( the Nama Shoyu, unpasteurized and " 4 years

old " !) instead. Haven't tried it yet, but I'm thinking it will work...

Hope that helps!

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[Guest guest]

The ketchup recipe in NT calls for fermented fish sauce and does not say

" optional " beside it. I would like to make this recipe, but I don't want to

use the fish sauce. It does call for whey and sea salt, which I will assume

are the preserving agents. Can someone tell me if the fish sauce is

imperative to preserving the ketchup properly?

TIA,

Carmen

[Guest guest]

I suppose, because I just want to try to get a ketchup that's a little more

on the traditional side. I haven't tried fish sauce yet, but the description

in the book says it's an acquired taste. Besides, I can save myself a little

time without having to make fish sauce before making ketchup.

Carmen

I'm just curious... Why don't you want to use the fish sauce?

Minneapolis