400g tomato paste*
80g raw honey
60g whey**, plus extra to cover
35g apple cider vinegar (raw, unfiltered)
2-3 pinches fine sea salt
1 tsp allspice
1/8-1/4 tsp ground cloves (for kids, I would stick with 1/8 tsp)
1/4 tsp cinnamon (optional)
1) Put all ingredients in TM bowl and mix for 15 seconds on speed 3.
2) Scrape down the sides and repeat.
3) Put the tomato sauce in a jar, cover with a thin film of the extra whey, seal the jar, and leave it on the benchtop to ferment for 3-4 days (2-3 days in summer).
4) Stir it and pop it in the fridge!
It makes 500ml and you should store it in the fridge after fermenting. It should last a couple of months, but make sure you are using a clean spoon each time you take some out and that no food crumbs get in there by mistake!
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