Homemade Ketchup (Lacto-Fermented)

Recipe from Nourished Kitchen

2 cups sodium-free tomato paste
1/3 cup raw honey or maple syrup
1/4 cup plus 2 tablespoons fresh whey, divided
2 tablespoons raw apple cider vinegar
2 teaspoon unrefined sea salt
1 teaspoon allspice
1/2 teaspoon ground cloves

Spoon tomato paste into a large mixing bowl and fold in raw honey. Whisk in one-quarter cup whey 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.

Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons whey, cover loosely with cheesecloth and allow to sit at room temperature, undisturbed, for three to five days.

After three to five days, uncover and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.