Ketsup is one of America's favorite condiments, from adding it to sweet potato fries to your grassfed burger. But store bought ketsup is loaded with corn syrup, devitalized vinegar and other artificial and questionable ingredients, that are linked to obesity, blood sugar issues, metabolic syndrome, cardiovascular disease and cancer.
With this lacto-fermented traditional version, you can have your favorite tangy, sweet, tart condiment that will help nourish your body and digestive tract.
- Two 6-ounce cans of tomato paste
- 2/3cup to 1 cup kombucha (that tastes vinegary) or braggs apple cider vinegar, depending on your preference for taste and consistency
- 1/8 teaspoon black pepper
- 1/8 teaspoon cloves
- 1/8 teaspoon cayenne
- 1/8 teaspoon cinnamon
- Sea salt, to taste
- 1/4 cup grade b maple syrup, organic cane sugar, coconut sugar or sucanat
Combine all ingredients in a bowl and whisk well to combine. Transfer to a quart glass jar, cover with a breathable lid (cloth, paper towel or coffee filter with rubber band) and allow to ferment for 2 to 5 days, depending on the temperature, until fermented and bubbly. Then store in fridge with a sealed lid for up to 10 days.