***Disclaimer: The evidence is still out on the absolute roles that bacteria play in our bodies and the ratios/results/requirements that we obtain from food and supplements. So if you have legitimate concerns in regards to your digestive system, I advise you speak to a qualified healthcare practitioner.
Another fermented recipe so soon, eh Denby?
Well, yeah. Why? Because I want you to start taking your shit seriously.
Do a simple online search and you can find a plethora of resources preaching the importance of probiotics. Where the majority of your search will eventually lead you is down the road to a food store, down the aisle, and into the towering canyons of gleaming (plastic) bottles and packages that make up the supplement section. The probiotic supplement industry, specifically, is projected to reach a market value of USD $46.55 billion by 2020. DAMN. That's a lot of bacteria. And, more significantly, a lot of money spent by the consumer to the labs of multi-national corporations and out of their own kitchens. Think big pharma is rich? Take a look at the monsterous supplement industry.
There is also something to be said about taste. The act of tasting and experiencing what you put into your body that is extremely powerful. There is a very specific taste that is felt when you eat something fermented. A tangy smack of flavour on your taste buds that when consciously consumed reaches deep down into the literal and figurative bowels the energy and life-force of the beings that are now your being.
Without further ado, here's a recipe for some ketchup.
1 clean + dry air tight jar
1 300ml jar of organic tomato paste
1 tbsp raw honey
2 tbsp starter- I used some reserved pickle juice that I save for fermenting projects. The spices are great in ketchup
2 tbsp apple cider vinegar with "Mother"
1/4 tsp sea salt
1/2 tsp cumin
Pour the tomato and raw honey into a medium-sized bowl and mix until completely combined. Set aside. In the jar that the tomato paste came in, pour in the started (pickle juice) and the apple cider vinegar. Put the lid on and give it a shake. This is an easy way to maximize all the tomato-y goodness left on the inside of the jar. Pour the contents into the bowl. Add the salt and cumin. Give it a whisk until well blended. Once combined, pour the mixture into the clean air-tight jar. Seal and store the jar, undisturbed, on a dark and cool place on your counter out of direct sunlight for 3-5 days. After day-3 open the jar and give it a taste. If it's not tangy enough for your liking, give it a couple more days. Trust me, the tangier the better! One fermented, store in the fridge for up to two weeks.