Lacto Fermented Tomato Ketchup recipe

[Guest guest]

Have not tried to make them:

Lacto-Fermented Ketchup

1 pint

2 C. tomato paste--make your own from your garden

1/4 C. honey, maple syrup, sugar

1/4 C. plus 2 Tbsp. fresh whey drained from yogurt, kefir, or raw milk

2 tbsp. raw apple cider vinegar

1 tsp. sea salt

1 tsp. allspice

1/2 tsp. ground cloves

1. Mix tomato paste and sweetener in a mixing bowl.

2. Whisk in the whey, vinegar, sea salt, allspice, and cloves. Continue blending

until all ingredients are evenly dispersed and the mixture is smooth.

3. Spoon the homemade ketchup into a smaller mason jar, top with the remaining 2

tbsp of fresh whey, cover, and let sit undisturbed at room temperature for 3 to

5 days.

4. After 3-5 days, uncover the homemade ketchup and stir it thoroughly. Cover

with an airtight lid, and transfer to refrigerator for storage. You can use it

immediately, and it will last for several months in your fridge.

That one is in my tomato recipes file. I tend to can most of my stuff.

If you do a google search for it you should have several to choose from.