Fermented Ketchup - cooking recipe

Ingredients

7 ounces tomato paste
2 tablespoons dark raw honey
3 tablespoons fresh whey
1 tablespoon raw apple cider vinegar
1 teaspoon powdered beet juice (optional)
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon coriander

Preparation

Place all ingredients in a small mixing bowl and whisk together until smooth. Use a food processor or stick blender if you want it silkier.
Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment). Allow to ferment in a cool, dark place for three to five days.
Cover tightly and refrigerate. Will keep for several months.