My kitchen is alive these days in every corner. Starting with kimchi in one corner, I  now have water kefir bubbling away along with ketchup, mustard and carrots.  Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.