RECIPE | Fermented Tomato Ketchup

Fermented Tomato Sauce Ketchup

Ingredients
2 X 375g Organic Tomato Paste (750g)
1/4 Cup Honey
2 TBS Whey (fresh from organic yogurt or raw milk)
2 TBS Apple Cider Vinegar
Spices: 2 Cloves garlic, 1 tsp Turmeric powder, 2 tsp Cayenne powder, 1 tsp Himalayan or Celtic Sea Salt
Optional extra: 1 tsp Maca powder, pinch all spice, pinch cinnamon

Instructions
Combine all the ingredients and blend well a stick blender or equivalent.
Transfer to jar and close the lid
Allow to ferment for 5-7 days at room temperature (ideal 18-22 degrees Celsius), then transfer to the refrigerator.

Notes: Commercial tomato ketchup is laced with the damaging high fructose corn syrup, other simple sugars, chemicals, preservatives and many other nasty, toxic substances. I always recommend using organic ingredients! I recommend raw unprocessed honey, there is controversy as to whether honey being antibacterial will inhibit the fermentation process this has not been the case in my experience.
This is a good source of probiotics and lycopene with is great for heart and prostate health.
Tastes amazing and should last months in the fridge .ENJOY!!