Water Kefir Fermented Tomato Ketchup
This fermented tomato ketchup can be made from home-cooked tomato paste fresh from the garden. Just cook down your homegrown tomatoes until they form a paste, allow to cool, and add the rest of the ingredients.
If water kefir is not available to you, you can also use whey as the starter culture for this recipe.
1-3/4 cups tomato paste
1/4 cup raw honey
1-1/2 teaspoon sea salt
2 tablespoons apple cider vinegar
1/4 cups water kefir
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon cloves
Whisk all ingredients together in a bowl and transfer to a fermentation jar or airlock system. Tighten lid and allow to culture at room temperature for 3 to 5 days, depending on the temperature.
Check on the ketchup after two days for signs of being done. If it smells fermented and tastes tangy, then it is done. If your kitchen is on the cool side, then leave it for a couple more days.
This ketchup keeps well in the refrigerator. To keep oxygen out and allow for longer-lasting ketchup, pour a layer of olive oil over the top and store as usual.