Lacto- fermented ketchup RECIPE

SO...I'm back.  This past fall was a strange time in my life infiltrated with tons of sickness.  BUT...I found that exercise and lots of prayer has made me strong again and I am feeling ready to start fresh in 2016.  My new year kicked off with lots of healthy cooking.  Sometimes I like to even view my food as my medicine.  I didn't know how very true that could be until I started focusing on not just healthy eating but the over and beyond of fermenting food to develop a healthy "gut" and lots and lots of bone broths filled with nutrients and minerals that I have bubbling almost every day.  It is amazing how much these new ways to cook have helped keep me healthy.  

Bone broth tips to come but today...lacto-fermented ketchup is the focus.  Lacto fermenting is easy peasy and oh so good for you.  I like to make whey to use as my laco-fermenting agent and I actually have a recipe for it here.

Once you have your whey ready your lacto-fermenting options are endless.  I decided to try making ketchup the other evening for the kiddos because it's one of their main food groups...not really...but kind of.  So anywho this is the recipe and I hope you and your kiddos will enjoy!

 

 

LACTO-FERMENTED KETCHUP

2 small cans organic tomato paste

1/3 cup whey

2 tbsp apple cider vinegar

1/4 tsp mustard powder

1/8 tsp ground cloves

1/8 tsp allspice

pinch of cayenne 

1/2 tsp salt

2 tbsp honey

organic tomato sauce to mix in if too thick

Mix all ingredients in a mason jar, put on the lid and leave on the counter for two days.  After the two days of room temp refrigerate.  

* SPOON IN PHOTO HAND CARVED BY KNOX SCHROLLER OF OAKWRITES *