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lacto-fermented spiced tomato ketchup

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Step 1

Pour tomatoes and tomato paste in a large bowl. Add garlic, onion powder, powdered mustard, cloves, allspice, and salt. Whisk together.

Step 2

Stir in vinegar, maple syrup and whey or kombucha. If you like thinner ketchup, add water to your desired consistency.

Step 3

Pour into 3 pint jars, cap, and let sit at room temperature 2 days to ferment. Transfer to refrigerator when fermented. This lasts for months in the refrigerator, but your family is likely to polish it off much sooner.

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