Fermented Ketchup

My husband loves ketchup so I am searching for a good homemade fermented recipe that he will like. He did NOT like the Nourishing Traditions cookbook version. I have modified a version I saw on the Nourishing and Nurtured blog.

My husband and toddler love this version!  I increased the amount of honey in the recipe to ensure it was sweet enough. I even liked it and I don’t like ketchup.  It is worth making vs. buying at the store – fermented means that it is has healthy probiotics so it is basically like eating yogurt with your fries or burger – really good for your digestion and belly!

Ingredients

• Three 7-oz jars of tomato paste, Bionature brand in glass jars to avoid BPA and it contains no citric acid
• 1/3 cup raw honey (where to buy)
• 3 Tb raw apple cider vinegar
• 3 small garlic cloves, pressed
• 6 Tb sauerkraut juice (preferred) or whey (liquid whey from draining whole milk yogurt)
• 2 1/4 tsp finely ground salt (where to buy)
• pinch cayenne pepper
• Equipment needed: one fermenting jar

Directions

1. Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine
2. Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s).
3. Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean.
4. Put lid on jar and leave at room temperature for 3 days; then transfer to the refrigerator.