Lacto-fermented Ketchup

(adapted from Nourishing Traditions Cookbook by Sally Fallon Morell)

  • 3 cups organic tomato paste (I used Bionaturae brand in glass jars)
  • 1/4 cup liquid whey
  • ¼- ½ cup Grade B maple syrup
  • Pinch of cayenne pepper (use 1/4 Tsp for a more powerful taste)
  • 1 Tbs sea salt (I recommend Celtic sea salt for the best flavor)
  • 3 cloves organic garlic, mashed
  • 1/2 cup fish sauce (from Asian supermarket – make sure to get one with only anchovies and salt as the listed ingredients)
Mix all ingredients together in a clean, glass one quart mason jar. Leave at least one inch at the top of the jar to allow for expansion during the fermentation. Leave on the counter for 2 days and then refrigerate. The ketchup is well preserved for about 6 months.

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