Koji Fermented Ketchup
Simple, tasty ketchup made from fermenting canned tomatoes with koji rice.
200g canned tomatoes
70g koji rice
a twig of thyme
- Mix canned tomatoes, koji rice and salt in a blender.
- Let the mixture ferment at 60°C for 8-10 hours.
- Add thyme during the last few hours.
- Serve with fried tempeh.