Tim Spector's Fermented Tomato Ketchup

🥘 Ingredients

• tomato purée 200 g
• Worcestershire sauce or soy sauce 1 Tbsp
• fish sauce
• runny honey 1 Tbsp
• apple cider vinegar 1 Tbsp
• sauerkraut brine 2 ½ tsp
• coriander seeds 2 tsp
• black peppercorns ½ tsp
• mustard seeds 1 tsp
• ground cinnamon 0.12 tsp
• salt to taste

1. 1

   In a bowl , combine tomato purée , Worcestershire sauce or soy sauce , a splash of fish sauce , runny honey (or fermented garlic honey), apple cider vinegar , and sauerkraut brine (optional).
2. 2

   In a dry frying pan over low-medium heat, gently toast coriander seeds , black peppercorns , and mustard seeds for about 1 minute until aromatic.
3. 3

   Finely grind the toasted spices in a spice grinder or mortar and pestle with ground cinnamon and salt . Add this spice mixture to the tomato base and stir to combine.
4. 4

   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.