Kombucha Ketchup and BBQ Sauce



Ketchup
Kombucha Ketchup  Makes about 2 1/2 cups ketchup.
  • 2 jars of tomato paste, 6 oz each
  • 1/2 cup kombucha plus extra (a vinegary batch is best)
  • 1/4 cup rapadura (or sweetener of choice)
  • 2 tsp molasses
  • 1/2 tsp sea salt
  • pinch of nutmeg
  • pinch of cinnamon
  • pinch of clove
  • pinch of allspice
In a non-reactive bowl, whisk everything together except the water.  Add more kombucha to get the ketchup to desired consistency.  Place in a jar and cover tightly.  Let set at room temp for 1-3 days but can be used right away.

BBQ

Barbeque Sauce Makes about 1 quart of sauce.
  • 3/4 cup kombucha (the more vinegary the better)
  • 1 cup ketchup (lactofermented or kombucha ketchup)
  • 1 cup tomato sauce
  • 1/4 cup molasses
  • 1/3 cup maple syrup
  • 1/4 tsp cayenne
  • 1/4 tsp onion powder
  • 1/2 tsp fermented garlic paste (or minced garlic)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of allspice
  • pinch of cinnamon
  • pinch of nutmeg
  • 2 tsp liquid smoke (optional)
In a nonreactive bowl, whisk kombucha, ketchup, tomato sauce, molasses and maple syrup.  Mix well.  Stir in remaining ingredients.  Pour into a mason jar and cover loosely (kombucha does not need an anaerobic environment) and let set at room temp for a day.  Move to fridge and enjoy.

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