Ingredients
- 1 (13oz) can of organic tomato paste
- 4 tbsp starter liquid (such as whey or brine from sauerkraut or another vegetable ferment)
- 1.0 tsp sea salt, good quality
- 2 tbsp maple syrup (or molasses)
- 2.0 tsp garlic powder
- 2 tsp worcestershire
- 2.0 tbsp apple cider vinegar, on top
- 1 tsp smoked paprika
Cooking Instructions
In a small bowl, combine tomato paste, starter liquid, sea salt, maple syrup, garlic, worcestershire, and smoked paprkika
Transfer mixture to a quart mason jar and take care to keep the sides of the mason jar clean.
Add apple cider vinegar to the surface of ketchup.
Cover tightly with a lid and let ketchup sit at room temperature, away from light, for two to three days.
Taste on day two to determine if your ferment is done or if you like it to go another day or two.
When happy with the fermentation, mix surface vinegar into ketchup and enjoy.
Place in the refrigerator for storage. It will last a couple of months.