Fermented Rosehip Ketchup

Instructions

1. Begin by roughly chopping the washed rosehips and removing any remaining stems. Place them in a large glass jar or a fermentation crock.

2. Add the minced garlic, chopped onion, and sea salt to the jar with the rosehips.

3. In a separate bowl, mix together the raw honey, apple cider vinegar, and all the spices - cinnamon, cloves, allspice, ginger, and black pepper. Stir until well combined.

4. Pour the honey and spice mixture over the rosehips in the jar.

5. Using a wooden spoon or clean hands, mix everything together thoroughly, ensuring that the rosehips are well coated with the honey and spice mixture.

6. Cover the jar loosely with a clean cloth or a paper towel secured with a rubber band, allowing air to flow in and out. Let the mixture sit at room temperature for 24 hours to kickstart the fermentation process.

7. After 24 hours, stir the mixture again to ensure even fermentation. Cover the jar with a lid but release the gases daily by lightly opening the lid and then closing it again.

8. Allow the mixture to ferment at room temperature for 7-10 days, checking daily and stirring to prevent mold formation. The fermentation time can vary depending on the ambient temperature and desired level of tanginess.

9. Once the desired level of fermentation is reached, transfer the mixture to a blender or food processor and blend until smooth.

10. Strain the blended ketchup through a fine-mesh sieve to remove any remaining seeds or skins, pressing down to extract all the liquid.

11. Transfer the strained ketchup to a clean jar or bottles and refrigerate to halt the fermentation process. Your Fermented Rosehip Ketchup is now ready to use!