Homemade Ketchup

link to original post, It is from The Nourished Kitchen blog 

(I have not tried this, but will as soon as I can.):

Deeply robust with the rich-sweet flavor of concentrated tomato, this ketchup differs from the cloying sweet varieties you find in the grocery store.  Allspice and cloves, traditional inclusions often omitted in most store-bought varieties, bring a level of depth that would be otherwise absent.  Not a particularly quick food, this homemade ketchup is slowly ripened and aged over a period of three to five days as beneficial bacteria metabolize the food’s natural sugars, creating a condiment that is potently rich in food enzymes and probiotics.  It’s a traditional process, lactofermentation, that increases the nutritional value of the foods we eat and love.  This recipe and over 100 others are included in the latest of Nourished Kitchen’s online cooking class: Get Cultured! How to Ferment Anything.

homemade ketchup: ingredients

• 2 cups tomato paste, preferably homemade
• 1/4 cup raw honey, maple syrup or whole unrefined cane sugar (see sources)
• 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 (seesources) dissolved in one-quarter cup plus two tablespoons filtered water.