Fermented Ketchup

Submitted by MarthaGee

"Lacto-fermented ketchup made with honey and fresh whey. Dark honey and spices give it a complex flavor profile. Cooking time is fermenting time. You may omit the whey and use the ketchup right away without fermenting but it will only keep for a few days in the refrigerator. The preservative qualities of fermenting will take 3-5 days to develop. Flavor profile will also deepen."

 

• Ready In: 96hrs 5mins
• Ingredients: 11
• Yields: 20 tablespoons
• Serves: 20

ingredients

• 7 ounces tomato paste
• 2 tablespoons dark raw honey
• 3 tablespoons fresh whey
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon powdered beet juice (optional)
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon coriander

directions

1. Place all ingredients in a small mixing bowl and whisk together until smooth. Use a food processor or stick blender if you want it silkier.
2. Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment). Allow to ferment in a cool, dark place for three to five days.
3. Cover tightly and refrigerate. Will keep for several months.