A friend posted this, and I havent figured out if it IS or IS NOT ok to ferment something thats been cooked already. Can this recipe be fermented? (My fermented ketchup recipe was gross. This sounds better.) Americas favorite condiment made nightshade-free! It very simple to make, and keeps well in the refrigerator for a few weeks. Want to keep it longer? Freeze it in ice cube trays for several months! Author: Breanna from hewontknowitspaleo Recipe type: Condiment Serves: 1 1/2 cups Ingredients 1 cup carrots, peeled and diced 2/3 cup red beet, peeled and diced 1/2 cup yellow onion, diced 2/3 cup water 1/2 cup apple cider vinegar 1/2 cup honey 1 tsp sea salt 1/8 tsp clove 1/8 tsp allspice (use with caution for the elimination stage of AIP. You can easily eliminate the allspice and double the cloves.) Directions Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender. While vegetables are boiling, add remaining ingredients to blender. Strain and add vegetables to blender when they are through cooking. Carefully blend on high until liquefied. Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Posted on: Wed, 10 Sep 2014 17:35:58 +0000
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