So I was down to dregs of my first ketchup batch and so it's time to do another!
To kickstart the ferment I mixed the new batch in the same jar as the dregs without cleaning it out or anything. It was in the fridge and mold free so I'm confident it's still safe. Plus I used some last week for a pizza sauce without dying.
It's now on my counter awaiting fermentation. I'll taste it in a week or 2 or 3 and, once the acidity goes up and the sweetness goes down, I'll move it to the fridge to stabilize it.
I followed the same recipe with only minor tweaks and the usual inaccuracies (eyeballed pepper because pepper mill, rough spoonfuls of honey rather than proper measures).
||Ground ginger (up from 1/4 tsp last time)
||Ground cloves (down from about 1/2 tsp last time, despite what the previous post says)