Compound Tomato Sauce (lacto-fermented ketchup)
Also see updated recipe here
Adapted from a recipe in The First African-American Cookbook from 1881 using a method described by Sally Fallon, this is a rich, thick fermented (rather than cooked) ketchup. I left out the high fructose corn syrup, in case you feel like calling the food police..
1 1/2 cups organic tomato paste (or make your own)
1/8 cup whey
1/4 cup pure maple syrup (optional)
1/8 cup fermented fish sauce OR 1 teaspoon anchovy paste (optional)
2 cloves garlic, minced
1 1/2 teaspoons sea salt
1/8 teaspoon cayenne (or to taste)
1/2 teaspoon cloves
1/2 teaspoon allspice
Grind dry ingredients together in a spice grinder or mortar. Add to the rest of the ingredients in a non-reactive bowl and stir well to combine.
Add filtered water, if necessary, to achieve the thickness that you prefer.
Transfer ketchup to a jar with a tight-fitting lid and allow to sit at room temperature for 48-72 hours before transferring to refrigerator for long-term storage.
Lacto-fermented Buckwheat Pancakes with Orange Honey Butter
Fermentation allows carbohydrates, fats, and proteins to break down into probiotics containing beneficial bacteria, promoting digestive health and a strong immune system.
Kefir (substitute plain yoghurt or buttermilk), egg, butter, Celtic sea salt, baking soda, soft spring wheat berries (r) and hulled buckwheat (l).
Grind the grains into a medium-fine flour and place into a non-reactive bowl. Cover with an equal amount by volume of kefir, add a spoonful of whey and cover with a plate and allow to sit at room temperature (68-75 degrees) for 12 to 24 hours. You can see bubbles break the surface as the fermentation process begins.
When ready to prepare, add the egg, melted butter, salt and baking soda. Thin the batter with filtered water if necessary.
Ladle batter into a lightly oiled skillet over medium heat- turn when edges are just getting brown.
Serve with orange honey butter (blood orange juice shown reducing above; honey and butter added at the end) or maple syrup, basted eggs and spicy tempeh strips.
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