LACTOFERMENTED KETCHUP

This ketchup is so tasty and easy to make that you’ll never again want store-bought! Like most fermented condiments, it can be kept in the fridge for months without any risk of going bad.

Active time:
5 mins
Total time:
5 mins
Fermentation: 
2 days
INGREDIENTS
DIRECTIONS

1 can tomato paste

2/3 cup (158 ml) water
 

4 tbs (60ml) apple cider

1⁄4 tsp (1.25 ml) vinegar

1⁄4 tsp (1.25 ml) Cinamon
 

1⁄4 tsp (1.25 ml) cloves
 

 

1⁄4 tsp (1.25 ml) cayenne
 

 

1⁄4 tsp (1.25 ml) black pepper
 

 

Sea salt to taste

 

 

1⁄2 cup (125 ml) cane sugar

In a small saucepan combine the cane sugar and water. Cook over medium heat, stirring frequently until cane sugar is completely dissolved.

 

Mix the water and cane sugar with all other ingredients in a bowl.

 

Transfer the mixture to your Mortier Pilon jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

 

Let the mixture ferment at room temperature, covered, for 2 to 5 days. Once the desired level of fermentation has been reached, refrigerate or serve.

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