Debate: Should you keep ketchup in the fridge or the cabinet?

I always kept my ketchup in the fridge, but my buddy from Texas said his family never did and it tasted better. I tried it room temp for a week and honestly it was way more flavorful. Which side are you on and why (got a legit reason, like a science fact or just tradition)?

3 comments

3 Comments

grant47828d agoMost Upvoted

Man I gotta disagree, room temp ketchup just feels wrong to me. It gets that weird tangy almost fermented taste after a couple days, fridge keeps it fresh way longer. You really think the flavor boost is worth risking it going bad faster?

allen.iris28d ago

Room temp ketchup doesn't ferment unless you're leaving it out for like a month, gran. The whole point is it's basically preserved with vinegar and salt already. Fridge just makes it taste like cold tomato paste with some sugar.

jana88128d ago

Two days isn't enough for ketchup to ferment though, the vinegar and salt basically preserve it. I've left mine out for over a week before and it tasted fine, maybe a little darker but not sour or weird. The fridge just dulls the flavor, makes it gloppy and cold. You're missing out on the actual tomato taste keeping it at room temp.