Tomato Ketchup

Ingredients

serves Makes 1 quart, active time 20 minutes, total time 2 1/2 days

• 3 cups canned or homemade tomato paste
• 2 teaspoons unrefined fine sea salt
• 1/4 cup Worcestershire sauce
• 1/2 cup raw, unfiltered apple cider vinegar
• 6 tablespoons robust flavored raw, unfiltered honey such as clover, or organic amber maple syrup
• 1/4 cup basic whey (from yogurt), water kefir, or vegetable brine (such as from sauerkraut), as fermenting agent

Procedures

1. Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved. Transfer to a wide-mouth 1-quart jar. Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 8 hours or overnight. Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.