Ketchup is the classic condiment, but most store-bought ketchup is filled with sugar and other weird ingredients, making it rather unhealthy.
This simple fermented ketchup recipe is healthier and much more delicious as you can control the exact amount of sweetener, salt, and spices added to the tomato blend.
What You Will Need To Make Fermented Ketchup
To make fermented ketchup, you will need to start with organic tomato paste; canned or store-bought are both fine.
You will also need whey or brine from another ferment, such as sauerkraut, carrots, kimchi, or another vegetable ferment.
You will need a bowl, jar, measuring cups and spoons, and a fermentation airlock lid. However, you can use a cheesecloth.
Check out my list of favorite fermentation tools.
How To Make Probiotic Ketchup
To make the ketchup, mix the tomato paste, brine from another ferment, apple cider vinegar, honey, salt, and spices in a bowl.
Once mixed, pour into a quart-size wide-mouth mason jar.
Seal the jar with an airlock lid, and cover it with a cheesecloth or the lid from the jar.
Take the cap off the airlock and fill it with water to the fill line, recap it, and cork the airlock in the lid.
If you use a regular lid, burp the ketchup daily to prevent a build-up of gases.
Allow the ketchup to sit at room temperature for 2 – 5 days. You should see bubbles forming during this time. This is the fermentation process happening.
Taste after the second day. If you like it, then it is done fermenting. Stir and store in the refrigerator.
If the ketchup is too thick, thin it out by adding a little brine or vinegar.
Fermented Ketchup
Notes
This fermented ketchup recipe is super easy to make. Mix a few ingredients in a bowl, let it sit for two days, and you’re done. Endless variations exist to make the best ketchup ever!
Ingredients
- 2 (6-ounce) cans of organic tomato paste
- ¼ cup starter culture such as whey or brine from sauerkraut, kimchi, or any fermented vegetable recipe.
- ¼ cup raw apple cider vinegar
- 2 cloves garlic, minced
- ¼ cup organic maple syrup or raw honey
- 1 tbs sea salt
- ½ teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon allspice
- Pepper, to taste
Instructions
- Whisk together all the ingredients and season to taste.
- Once the ingredients are mixed together, pour into a quart-size wide-mouth mason jar.
- Seal the jar with an airlock lid, cover with a cheesecloth or the lid from the jar.
- Take the cap off the airlock and fill it with water to the fill line, recap the airlock, and cork the airlock in the lid.
- If you are using a regular lid, then burp the ketchup every day or so to prevent a build-up of gases.
- Allow the ketchup to sit at room temperature for 2 – 5 days. You should see bubbles forming during this time. This is the fermentation process happening.
- Taste after the second day, if you like it then it is done fermenting. Stir and store in the refrigerator.
- If the ketchup is too thick, thin it out by adding a little brine or vinegar.
