Fermented ketchup

200g bottle of organic tomato purée

1/2 tbsp raw apple cider vinegar

1/2 tbsp juice from kraut, pickles or kimchi or whey

dash fish sauce

1/4 chilli, sliced

1/2 tbsp raw honey

1 clove fresh garlic

1/2 tsp basil

pinch sea salt

pinch each ground cinnamon and nutmeg

Purée the ingredients in a blender, Vitamix or with an immersion blender.

Let sit at room temperature for several hours to culture. Make a small jar - then perfect your spice/herbs and doulethe recipe!