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Easy Homemade Fermented Ketchup

If you want ketchup that is refined sugar free, tastes amazing and supports your gut look no further then this Easy Homemade Ferment Ketchup recipe.
Prep Time10 mins
Fermenation3 d
Total Time3 d 10 mins
Course: Side Dish
Cuisine: American, Canadian
Keyword: condiment, fermented condiment, fermented ketchup, ketchup, tomatoes
Servings: 1 cup
Author: Nyla


  • 1. Medium mixing bowl
  • 2. Wooden spoon
  • 3. Pint mason jar


  • ¾ cup tomato paste organic
  • 2 tbsp liquid starter sauerkraut juice, kefir or whey
  • 1 tbsp honey raw
  • ½ - 1 clove garlic minced
  • ½ tsp fresh ginger grated
  • ¼ tsp Himalayan salt
  • tsp cinnamon ceylon
  • tsp paprika Spanish
  • tsp onion powder
  • 1 pinch cayenne pepper
  • 1 pinch cloves ground
  • 2 tbsp apple cider vinegar raw (with the mother)


  • In a medium mixing bowl combine all ingredients except the apple cider vinegar. Mix well.
  • Transfer the ketchup into the pint mason jar. Add the apple cider vinegar onto of the ketchup but do not mix in. This seals the ketchup off and prevents mold from growing. Tightly put the lid on.
  • Keep the ketchup at room temperature in a dark place for 2 - 3 days.
  • Once you're happy with the fermentation level mix in the apple cider vinegar. If you prefer a thinner ketchup you can add in water or more starter liquid a tablespoon at a time until you've reached desired consistency. Easy Homemade Fermented Ketchup will keep in the fridge for about a month.


Expert Tips
  1. Make sure all equipment is sanitized before using to prevent mold and bad bacteria from forming
  2. The apple cider vinegar topping covers the ketchup mixture to prevent surface mold from forming
  3. Making your own condiments means you can get creative with it, if you like it spicy add more cayenne pepper to it.
  4. Don't be afraid of fermented foods, they are an exceptional way to support your digestion, hormones and mood.