>> source: Tim Spector
>> serves: 1 jar
>> time: 3 days

In a #bowl{}, combine @tomato purée{200%g}, @Worcestershire sauce or soy sauce{1%Tbsp}, a splash of @fish sauce{}, @runny honey{1%Tbsp} (or fermented garlic honey), @apple cider vinegar{1%Tbsp}, and @sauerkraut brine{2.5%tsp} (optional).

In a dry #frying pan{} over low-medium heat, gently toast @coriander seeds{2%tsp}, @black peppercorns{0.5%tsp}, and @mustard seeds{1%tsp} for about ~{1%minute} until aromatic.

Finely grind the toasted spices in a #spice grinder or mortar and pestle{} with @ground cinnamon{0.125%tsp} and @salt{to taste}. Add this spice mixture to the tomato base and stir to combine.

Spoon the mixture into a clean #jam jar{}, secure the lid, and keep it at room temperature, out of direct sunlight. Stir the mixture every day for ~{3%days} until it begins to ferment. Move the ketchup to the #refrigerator{} where it can be stored for up to 4 weeks.