Ketchup - Corn Syrup Free - Lacto Fermented

• 1 12 cups organic tomato paste
• 18 cup whey
• 14 cup grade b maple syrup (optional)
• 18 cup fermented fish sauce (optional) or 1 teaspoon anchovy paste (optional)
• 2 garlic cloves
• 1 12 teaspoons sea salt
• 18 teaspoon cayenne (or to taste)
• 12 teaspoon clove
• 12 teaspoon allspice

1. Grind dry ingredients together in a spice grinder or mortar.
2. Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
3. Add filtered water, if necessary, to achieve the thickness that you prefer.
4. Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 48-72 hours before transferring to refrigerator for long time storage.

tomato, whey, maple syrup, fish sauce, garlic, salt, cayenne, clove, allspice

Taken from www.food.com/recipe/ketchup-corn-syrup-free-lacto-fermented-366220 (may not work)