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Homemade Fermented Ketchup
Recipe courtesy Laura Waldo
3 cups organic canned tomato paste (approximately five 6oz cans)
1/4 cup whey, plain kombucha, or sauerkraut juice
1 Tablespoon sea salt
1/2 cup maple syrup
1/8 to 1/4 teaspoon cayenne pepper (do not use if nightshade intolerant)
1/2 teaspoon onion powder
4 grinds or black pepper
3 cloves garlic, peeled and mashed
1/2 cup fish sauce
Mix all ingredients until well blended.Place in a quart-sized, wide-mouth mason jar (or multiple smaller jars).The top of the ketchup should be at least 1 inch below the top of the jar for expansion.Leave at room temperature for 3-4 days before transferring to refrigerator. While ketchup can not be frozen it will be fresh in the refrigerator for at least 4 months.
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