Kombucha Ketchup and BBQ Sauce

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.

Barbeque SauceMakes 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.