Lacto fermented ketchup
portions
Ingredients
- 340 gr Tomato puree
- 5 tbsp Water
- 3 tbsp Granulated sugar
- 0.25 cups Apple cider vinegar
- 3 tbsp Whey or brine from lacto ferment
Method
- Dissolve sugar in water by placing over heat, let cool to room temperature
- Combine with all other ingredients
- Ferment at room temperature for 2-3 days or until desired flavour is achieved
Notes
- Need whey? Just make some greek yoghurt by hanging regular (unpasteurized) yoghurt in a cheese cloth and collect the liquid that drips out. This discard is called whey and contains live cultures of lactic acid bacteria