2 cups tomato paste
1/4 cup raw honey, maple syrup or unrefined sugar
1/4 cup whey + 2 Tablespoons whey, divided
2 tablespoons raw apple cider vinegar
1 teaspoon sea salt
1 teaspoon allspice
1/2 teaspoon ground cloves

Whisk together tomato paste, sweetener, 1/4 cup whey, vinegar, and spices in a mixing bowl, adjusting spices to taste. Pour ketchup into a storage container and cover with remaining 2 Tablespoons of whey. Cover with a cloth and let ferment 3-5 days on countertop. Transfer to fridge where it should last for several months.

Ferment: 3-5 Days