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Pour tomatoes and tomato paste in a large bowl. Add garlic, onion powder, powdered mustard, cloves, allspice, and salt. Whisk together.
Stir in vinegar, maple syrup and whey or kombucha. If you like thinner ketchup, add water to your desired consistency.
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.