Fermented Tomato Sauce
Large mixing bowl
Measuring cups, spoons
Whisk and spoon
Glass jar with lid
14 oz tomato paste
2 oz honey
1 1/2 teaspoon salt
2 1/2 tablespoon apple cider vinegar or lemon juice
2 oz whey (from dripped yoghurt, or liquid from vegetable ferment)
1/4 teaspoon cinnamon pinch
Ground cloves pinch
Extra whey to cover
Step 1: Combine all ingredients in a bowl and stir briskly.
Step 2: Spoon mixture into a large jar and add a splash of whey to the top of the mixture.
Step 3: Loosely put on lid, or cover with cheesecloth so the bugs don’t get in.
Step 4: Leave on the counter overnight, out of direct sunlight.
Step 5: Put in the fridge and enjoy!
NOTE: Things to remember… Every ferment is a little different depending on the temperature; the ingredients and the environment so don’t get disheartened if your creation doesn’t taste delicious upon first try. Simply try again! You can also mix and match herbs and spices to explore different flavours and of course you can make up your own recipes! Just remember have fun and don’t be scared, this has been done for centuries!
Optional flavours to play with: