
In a small saucepan combine the rapadura and water. Cook over medium heat, stirring frequently, until rapadura is dissolved.
Blend all other ingredients, except spices, until smooth.
Add the spices plus the water and rapadura to the blended ingredients. Mix thoroughly with a clean wooden spoon.
Transfer to a quart jar. Leave 2-3 cms between the tomato sauce and the lid. Seal the jar and allow to ferment on the kitchen bench (out of the sun) for 2 to 5 days, depending on the temperature. Release pressure by opening the lid each day. You will know that the tomato sauce is ready when bubbles start to appear.
Once the fermentation is complete, transfer the jar of tomato sauce to the refrigerator. It will last in the fridge for several months.
* The addition of whey is highly recommended. It provides additional nutritional benefits of protein and minerals, as well as acting as a starter culture for the lacto-fermentation process, providing your gut with healthy bacteria. See separate recipe for details.
Ingredients
Directions
In a small saucepan combine the rapadura and water. Cook over medium heat, stirring frequently, until rapadura is dissolved.
Blend all other ingredients, except spices, until smooth.
Add the spices plus the water and rapadura to the blended ingredients. Mix thoroughly with a clean wooden spoon.
Transfer to a quart jar. Leave 2-3 cms between the tomato sauce and the lid. Seal the jar and allow to ferment on the kitchen bench (out of the sun) for 2 to 5 days, depending on the temperature. Release pressure by opening the lid each day. You will know that the tomato sauce is ready when bubbles start to appear.
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