Ketchup

•  I was never keen on ketchup, until I discovered this recipe in The Heal Your Gut Cookbook. 
• This is a lacto-fermented ketchup. That means it’s good for you. The fermentation comes from either pickle juice or whey.
• Fermented pickles are made without vinegar. My favorites are Bubbie’s Kosher Dill Pickles. They are on the spicy side, so that gives my ketchup an extra punch.
• I wonder if this ketchup counts as a vegetable?

12-14 ounces organic tomato paste

1/3 cup fermented pickle juice or whey

2 tablespoons apple cider vinegar

¼ teaspoon mustard powder

1/8 teaspoon ground cloves

1/8 teaspoon allspice

1/8 teaspoon cayenne

½ teaspoon sea salt

2-4 tablespoons honey

• Whisk together all the ingredients in a bowl.
• Transfer  the ketchup to a jar. Cap the jar.
• Leave at room temperature for 2 days, then move to the fridge.
• The ketchup will keep for several months.