Recipes

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   BUTTERNUT CHUTNEY

> SPICY CHRISTMAS KRAUT

> FERMENTED CARROTS WITH
   GINGER

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   CRANBERRIES

FERMENTED CHILI TOMATO
   SAUCE

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Fermented Chili Tomato Sauce

This deliciously easy fermented chili tomato sauce is a tasty accompaniment to just about any dish that you'd like to add a little extra zing to. This home-made alternative can be varied with the addition of a little extra garlic, curry spices or even your favourite herbs.

Ingredients

1 156ml can of organic tomato paste
1 tsp maple syrup, grade B
   (the dark stuff)
2 tsp apple cider vinegar
1 tsp chili powder
½ tsp paprika
½ tsp cumin
2-3 tbsp sauerkraut juice or kefir whey

Method

1.  In small bowl, combine the tomato paste, maple syrup, apple cider vinegar and spices.

2.  Add in 2 tbsp of the sauerkraut juice or kefir whey, making sure to mix together well.

Fermented Chili Tomato Sauce

3.  Pour the mixture into a small jar, smoothing out the surface. Wipe the top and edges of the jar clean to prevent the growth of mold.

4.  Top with the remaining tablespoon of sauerkraut juice or kefir whey in order to seal the substrate (your tomato sauce mix).

5.  Cover the ferment with a cabbage leaf and add a little bit of weight (or pickling weights if available) on top of the cabbage leaf to ensure that the mixture remains airtight. *Note: some of the sauerkraut sauce or kefir whey may push up over the sides of the cabbage leaf - this is fine.

6.  Loosely cover with the lid and let it ferment at room temperature for 7 days, or until it reaches a flavour you like.

7.  Store in the fridge.