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Posted on 3/10/2013 by
fermented homemade ketchup-1 Tb. per serving
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3 serving(s) 6 oz. can organic tomato paste
1 tsp sea salt
1 tsp ground allspice
1/2 tsp ground cloves
1 serving(s) vegetable starter culture
2 tbsp Tree of Life Alfalfa Honey, Raw & Unfiltered
2 tbsp Bragg Apple Cider Vinegar, Raw, Unfiltered, Organic
Spoon tomato paste into a large bowl and whisk in raw honey or other sweetener. Whisk in 1/4 c. fresh whey or vegetable starter culture along with apple cider vinegar, sea salt, alspice and cloves. Whisk until smooth and uniform. Spoon into a mason hjar, top with remaining two Tb. fresh whey or vegetable starter culture, cover loosely with a cloth or lid and allow the ketchup to sit at room temperature, undisturbed, for three to five days. After 3-5 days, uncover the homemade ketchup, give it a stir and transfer, covered, to refrigerator. Naturally fermented ketchup will keep for several months in the refrigerator.
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