Makes 1 quart, active time 20 minutes, total time 2 1/2 days
Mary Karlin [Mastering Fermentation]
Ingredients
3 cups canned or homemade tomato paste
2 teaspoons unrefined fine sea salt
1/4 cup Worcestershire sauce
1/2 cup raw, unfiltered apple cider vinegar
6 tablespoons robust flavored raw, unfiltered honey such as clover, or organic amber maple syrup
1/4 cup basic whey (from yogurt), water kefir, or vegetable brine (such as from sauerkraut), as fermenting agent
Procedures
Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved.
Transfer to a wide-mouth 1-quart jar.
Secure a piece of cheesecloth to the opening and allow to sit at room temperature for 16 hours.
Remove the cheesecloth and secure an airtight lid. Refrigerate for 2 days before using. Use within 2 months.