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1/4 cup of whey (see below how to make this at home)
1 tablespoon sea salt
1/2 cup maple syrup--use the real thing
1/4 teaspoon cayenne--this is optional
3 cloves garlic, peeled and mashed
1/4-1/2 cup commercial Fish Sauce <--this is the brand we use but any brand will work
1. In a medium bowl combine and mix all ingredients until well blended.
2. Add ketchup to a glass canning jar or any jar with a lid that seals. I use the jars that have the spring loaded lids that latch on the side.
3. Let ketchup sit on your counter for two days. Find a dark part of your counter which is out of the way. I add a sticky note with the date to it so I don't forget when I made it.
4. After two days, stir ketchup and taste. Store in refrigerator. Good for 2 months.
How to make whey: Buy 1 large container of organic plain yogurt. Place a piece of cheese cloth, folded several times, over a glass jar with a rubber band around the mouth, or tie the cloth to a sturdy wooden spoon and suspend the yogurt in the jar. The idea is the yogurt to drain and for the glass jar to catch the whey. Pour yogurt into the cheese cloth. Let it drip on the counter for 3 hours. You should have about 1.5 cups of whey and some delicious greek yogurt. (If you let it drip longer the yogurt will turn into cream cheese) Store in refrigerator for up to 3 months.
The picture below is my whey that I keep in the refrigerator. The whey will settle once it has sat in the refrigerator. The picture below is after it has been stirred.