How to make organic ketchup

In the United States, we pass the ketchup to the tune of over half a billion bottles every year. The modern word “ketchup” comes from a Chinese word ke-tsiap — a naturally pickled fish-brine, the universal condiment of the ancient world. The English added foods like mushrooms, walnuts, cucumbers and oysters to this, and it was still a naturally fermented brew.

Since most ancient times, lactic acid has been used to keep the intestines functioning efficiently, and different types of lacto-fermented juices were often the only remedy against infectious diseases.