Fermented ketchup

Passata, Garlic, Brine from sauerkraut, Apple cider vinegar, Allulose, Table salt, Soy sauce (sugar-free), Cinnamon

Mix the passata (150 g), very finely chopped garlic (5 g), brine from sauerkraut (30 g), apple cider vinegar (15 g), allulose (15 g), salt (3 g), sugar-free soy sauce (4 g), and a pinch of cinnamon. If the jar is not filled to the top, add a little water and another pinch of salt.Seal the jar tightly and leave the ketchup to ferment at room temperature for 2-3 days. Check and stir every day. When the flavor becomes brighter and more sour, put the ketchup in the refrigerator.

Mix the passata (150 g), very finely chopped garlic (5 g), brine from sauerkraut (30 g), apple cider vinegar (15 g), allulose (15 g), salt (3 g), sugar-free soy sauce (4 g), and a pinch of cinnamon. If the jar is not filled to the top, add a little water and another pinch of salt.

Seal the jar tightly and leave the ketchup to ferment at room temperature for 2-3 days. Check and stir every day. When the flavor becomes brighter and more sour, put the ketchup in the refrigerator.