Your great grandmother's ketchup

This is off the beaten path for Modish living, but I really think the topic of food fermentation is very interesting. I learned alot about fermented foods years ago when I was trying to whole-foods my way out of a thyroid condition. I basically found these foods to be packed full of enzymes and probiotics, and they basically digest themselves and help digest most of the meal you eat them with. So healthy. They also contain a higher level of vitamins and nutrients when compared to regular foods. 

So when I came across this recipe today for fermented ketchup from Nourished Kitchen, I thought I'd better pass it on. I will be making this for sure.  How good will it feel to feed your kids an ultra healthy ketchup!

Homemade Ketchup: Ingredients

• 2 cups tomato paste, preferably homemade
• 1/4 cup raw honey, maple syrup or whole unrefined cane sugar 
• 1/4 cup plus 2 tablespoons fresh whey*, divided
• 2 tablespoons raw apple cider vinegar, plus extra for thinning the ketchup, if desired
• 1 teaspoon unrefined sea salt
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves

Homemade Ketchup: Method

1. Spoon tomato paste into a large mixing bowl and fold in raw honey or other natural sweetener of choice.
2. Whisk in one-quarter cup fresh whey or vegetable starter culture into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves.  Continue whisking these ingredients together until the paste is smooth and uniform.
3. Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons fresh whey or vegetable starter culture, cover loosely with a cloth or lid and allow the ketchup to sit at room temperature, undisturbed, for three to five days.
4. After three to five days, uncover the homemade ketchup and give it a thorough stir before transferring to the refrigerator.  Naturally fermented homemade ketchup will keep for several months in the refrigerator.

TIME: 5 minutes (active), 3 to 5 days (fermentation)
YIELD: about 1 pint.
DAIRY-FREE? Omit fresh whey and substitute one packet vegetable starter culture (see sources) dissolved in one-quarter cup plus two tablespoons filtered water.