Fermented Ketchup
A probiotic-rich, lacto-fermented ketchup that’s bursting with deep, complex flavors—far superior to anything from the grocery store!
Prep Time:
5 Minutes
Serving Size:
About 2 cups
2-3 days + 5 minutes
Total Time:
This easy-to-make condiment supports gut health and enhances any dish with its tangy, slightly sweet taste. Fermentation unlocks a depth of flavor you won’t find in store-bought ketchup, creating a rich, probiotic-packed twist on a classic favorite.
What You'll Need
1 ½ cups tomato paste
⅛ tsp ground cloves
⅛ tsp ground cinnamon
1 tsp fine sea salt ¼ cup unrefined whole cane sugar (or coconut sugar)
2 tbsp cultured whey or brine from a previous ferment
⅓ cup filtered, chlorine-free water (room temperature)
1 tbsp Worcestershire sauce
1-2 tbsp raw apple cider vinegar
How to Make It
Step 1
Mix Ingredients: In a medium bowl, combine the tomato paste, cloves, cinnamon, sea salt, sweetener, cultured whey or brine, and water. Stir well. If needed, add small amounts of water to adjust consistency.
Step 2
Ferment: Transfer the mixture to a clean quart-sized jar. Secure the lid and store it in a room-temperature area (68°F-72ºF / 20°C-22°C), away from direct sunlight.
Step 3
Release Gas: After 2 days, loosen the jar lid slightly to release any built-up gas. While this type of ferment doesn’t produce bubbling like brined ferments, you may notice some fizzing or foam—this is normal.
Step 4
Check for Fermentation: If you see fizzing or foam at this point, you can move on to the next step. If not, allow the ketchup to ferment for one more day.
Step 5
Finish the Ketchup: Once fermentation is complete, stir in the Worcestershire sauce and 1 tablespoon of apple cider vinegar. If the consistency is too thick, add another tablespoon of vinegar, followed by small amounts of water if needed.
Step 6
Store & Enjoy: Secure the lid and refrigerate for 4-6 months. The flavors will deepen and reach their peak within 3 months.