Easy Lacto-fermented Ketchup

Ketchup is rich condiment that gives everything a little extra umami and sweetness, however most ketchups contain a shockingly high amount of sugar. Swap out conventional ketchup for this nutritious version with probiotics.

2, 6 ounce cans of tomato paste
1/4 cup sucanat or natural sweetener of choice
1/3 cup water
2 tablespoons raw apple cider vinegar
1/8 teaspoon clove
1/4 teaspoon cinnamon
1/8 teaspoon mustard powder
sea salt to taste

In a small saucepan dissolve sucanat in warm water.
Combine sugar water, tomato paste, vinegar, clove, cinnamon, mustard powder and salt in a quart jar and stir until well combined. Cover with a lid and allow to ferment in a warm spot for 2-5 days, then transfer to refrigerator.

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