- 2 (6oz) cans organic tomato paste
- 3 tablespoons raw honey
- 3 tablespoons raw vinegar (ACV or homemade vinegar)
- 1/4 cup sauerkraut brine from finished sauerkraut
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 tsp cayenne
- 1/4 tsp paprika
- 1 teaspoon sea salt (or more to taste)
- black pepper to taste
- Water*
- Strain some brine from any finished fermented vegetables you have. I think sauerkraut brine works best.
- Combine all the ingredients in a large bowl and whisk together until smooth. You can add a little filtered water as needed to thin it out to your liking.
- Taste and adjust any seasoning to your linking. Add more salt or pepper if needed.
- Place the ketchup in a 16 to 25 ounce jar, and cover with a regular lid. (You can eat some right away, but the flavor is better if you wait).
- Allow the ketchup to sit at room temperature for about 48 hours, stirring it occasionally.
- After 48 hours at room temperature, store the ketchup in the fridge for about 6 months.
- Enjoy on homemade burgers and with homemade fries.
