This fermented tomato ketchup can be made from home-cooked tomato paste. Simply cook down your homegrown tomatoes until they form a paste, cool, and add the rest of the ingredients. Fresh, fermented, and delicious!
- 1-3/4 cups tomato paste
- 1/4 cup raw honey
- 1-1/2 tsp. sea salt
- 2 Tbsp. apple cider vinegar
- 1/4 cups water kefir
- 1/4 tsp. cinnamon
- 1/8 tsp. cayenne
- 1/8 tsp. cloves
- Whisk all ingredients together in a bowl and transfer to a fermentation jar.
- Tighten lid and culture at room temperature for 3-5 days, burping jar daily if not using an airlock.
- Check on the ketchup after 2 days for signs of being done. If it smells fermented and tastes tangy, it is done.
- 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 before storing.