Fermented Ketchup Recipe

Fermented Ketchup

A homemade, probiotic-rich fermented ketchup that transforms simple tomatoes and spices into a complex, flavorful condiment. This version contains no added sugar, relying on the natural sweetness of tomatoes and the fermentation process.

Yield: Approximately 2 cups | Prep time: 20 minutes | Fermentation: 3–7 days

Ingredients

• 2 pounds ripe tomatoes, chopped
• ¼ cup tomato paste
• 3 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon unrefined sea salt
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon cayenne pepper (optional)
• Whey or starter culture (optional, for faster fermentation)

Preparation

1. Blend tomatoes: Blend chopped tomatoes until smooth.

2. Combine ingredients: Mix blended tomatoes, tomato paste, garlic, vinegar, salt, and spices in a non-metal bowl.

3. Add starter: Stir in whey or starter culture if using.

4. Ferment: Transfer to a glass jar, cover loosely, and ferment at room temperature (65°F–75°F / 18°C–24°C) for 3–7 days.

5. Strain and store: Strain through cheesecloth to remove excess liquid. Transfer to bottles and refrigerate.

Storage

Refrigerate for up to 2 months.

Notes

The longer you ferment, the more complex the flavor becomes. Taste daily to find your preferred level of fermentation.