2 6-ounce cans of tomato paste (gf if necessary)
⅔-1 cup long-fermented kombucha
⅛ tsp cinnamon
⅛ tsp cloves
⅛ tsp cayenne
⅛ tsp black pepper
Sea salt, to taste
¼ cup Sucanat or other unrefined sugar
Combine all ingredients in a medium-sized bowl and whisk well to combine.
Transfer to a quart jar, cover with a lid, and ferment 2-5 days, or until bubbly and fermented.