Making Tomato Ketchup with Fermented Tomato Paste

Tomato ketchup prepared using fermentation brings an added twist  

Ingredients:

• 3 cups homemade or canned tomato paste or passata
• 2 teaspoons fine sea salt
• 1/4 – 1/2 cup Worcestershire Sauce
• 1/2 cup raw, unfiltered apple cider vinegar
• 6 tablespoons raw , unfiltered honey (optional)
• 1/4 cup kefir or vegetable brine from sauerkraut to act as fermenting agent.

Preparation:

1. Mix all the ingredients together in a bowl. The salt must be fully dissolved.
2. Pour all into a 1-quart jar.
3. Secure the top either with a lid, loosely fitted or with a piece of cheesecloth.
4. Allow to sit at room temperature for at least 8 hours or overnight.
5. Remove the cheesecloth and secure in airtight container.
6. Refrigerate for 2 days prior to using.

Use within 2 months.