FERMENTED HOMEMADE KETCHUP
1 can (28 oz.) organic diced tomatoes
1 can (6 oz.) organic tomato paste
2 cloves garlic, minced
½ tsp. ground cumin
1 tsp. onion flakes or onion powder (or 1 T grated fresh onion)
½ tsp. dry mustard
1 tsp. kosher salt
½ cup raw organic honey
¼ cup homemade sauerkraut or Kimchi juice (with live bacteria)
1 small pinch hot red pepper flakes (opt)
¼ cup raw apple cider vinegar
You can adjust the sweetness, tartness or spicy hotness of this recipe to your liking. You will know what you prefer after you make it a few times. This version is good to get you started.
Use a food processor to blend together all the ingredients except the vinegar. This recipe usually fits a liter container leaving some head room. Leave out at room temperature for 3 to 5 days until you see air bubbles forming along the sides against the glass. Sometimes they look like wide cracks in the ketchup depending on how thick it is. Keep a bowl under this, once it starts, it can swell to fill the jar, build pressure, and seep out.
After it has fermented a day or two and you think it is done (taste it) then add the vinegar, stir well and refrigerate. Use as you would any ketchup.
Note: If you want a thicker ketchup, reserve a cup of the diced tomato juice at the beginning and see if you get the consistency you want. You can always add it back.
I Cook Because I Can 