My Family's Favorite Homemade Ketchup (and it's GAPS-legal!)

Homemade ketchup is much more nourishing than ketchup from the store.  We've enjoyed a few different fermented ketchup recipes (including the one in Nourishing Traditions), but I wanted something a bit more basic, without the strong flavor imparted by the fish sauce.  This recipe is bursting with tomato flavor, with just the right tang from the cider vinegar and garlic.  My family prefers this ketchup to the other recipes I've tried. Since this recipe includes whey, it is also a great probiotic condiment. It will keep for several months in the fridge.

This recipe is also a great base for homemade cocktail sauce.  Just add a bit of prepared horseradish to taste, and then dip away!

My Family's Favorite Homemade Ketchup
Makes about 3.5 cups ketchup

• Three 7-oz jars of tomato paste, preferably in glass jars to avoid BPA
• 1/4 cup plus 2 Tb raw honey
• 3 Tb raw apple cider vinegar 
• 3 small garlic cloves, pressed
• 6 Tb whey
• 2&1/4 tsp finely ground celtic sea salt
• pinch cayenne pepper
• Equipment needed: one quart mason jar, or two pint mason jars

1. Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine. If using pint mason jars, pour the ketchup into the jars.
2. Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s). 
3. Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean. 
4. Put lid on jar and leave at room temperature for 3 days; then transfer to the refrigerator.  It will keep for several months in the fridge.

This post is part of Fat Tuesday at Real Food Forager, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!