3 cups of tomato puree (preferably organic)
1/4 cup of whey
10g of sea salt
1/2 cup maple syrup
1/4 tsp cayenne pepper
3 cloves garlic, crushed
1/2 cup of fish sauce (make your own or buy a commercial variety)
Mix all ingredients until well blended.
Place in a wide mouthed jar. The top of the ketchup should be at least 2cm below the top of the jar.
Seal the jar and leave out at room temperature for 5 days before transferring to cold storage. Undo the lid slightly each day that the jar is at room temperature to release any CO2.