Fermented BBQ Sauce

This is one of our favorites year around on grilled chicken, ribs, grilled shrimp and more! To do this recipe you will first need to start with making our Fermented Ketchup. Once you’ve completed this step, you and move onto making the BBQ Sauce.

Fermented Ketchup 

Ingredients

• 3 cups canned or homemade tomato paste

• 2 teaspoons unrefined fine sea salt

• ¼-1/2 cup raw, unfiltered apple cider vinegar

• 6-8 tbs molasses 

• 4-6 tablespoons raw honey, maple syrup or raw sugar 

• 4 tbs of water kefir, probiotic capsules, rejuvelac, or other starter

• 1 tsp ground cinnamon

• ½ tsp ground clove 

Directions

Combine all the ingredients in a bowl, making sure the salt and the honey are dissolved. Transfer to a wide-mouth 1-quart jar. Cover with a lid and allow to sit at room temperature for 48-72 hours. Refrigerate.

Fermented BBQ Sauce

• 1 cup fermented ketchup

• 1/3 cup kombucha vinegar (plain) or raw apple cider vinegar

• 1/4 cup molasses

• 1 tbs oregano

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp salt

• Optional: generous pinch red chili flakes if you like it a little spicy.

Instructions

Pull all contents in a blender and blend until well mixed. You can put it in the fridge and use for 3-6 months or you can leave out on a counter and do a secondary fermentation process letting the mixture continue to ferment for another 3-4 days before moving to the fridge.