Simple Fermented Ketchup

This is one of Hollie’s staple recipes for her family! If you’ve never made your own ketchup before, this fermented version is a total game changer. It’s packed with delicious flavor you just don’t get from store-bought bottles. The natural fermentation adds beneficial probiotics, making this a condiment you can feel good about using=. Once you try it, you may never go back to the standard kind again!

This ketchup recipe is adapted from the recipe by The Prairie Homestead. 

Hollie tweaked the ingredients and amounts just a bit for taste. The original recipe can be found here https://www.theprairiehomestead.com/2015/07/homemade-fermented-ketchup-recipe.html

Tools/Equipment:

24 oz mason jar
Either 2 piece lid/ring or airlock lid

Ingredients:

7 oz tomato paste
11 oz strained tomatoes
3 Tbsp honey
1 tsp onion powder
1 tsp sea salt
½ tsp cayenne pepper
½ tsp garlic powder
1 Tbsp cumin
¼ cup starter culture (I use a brine from another ferment)
¼ cup apple cider vinegar (for a true lactoferment, you can use whey instead)

Combine all ingredients in 24 oz mason jar and mix well.

Cover with either 2-piece lid or airlock. Place on the counter for 2-3 days. (If using a 2-piece lid, you may need to burp the ketchup 1-2 times during this period.) After 2-3 days, move the jar into the fridge for another 3 days, then enjoy! 

After a few days of fermenting and chilling, your ketchup will develop a rich, balanced flavor with just the right amount of kick. Keep it stored in the fridge and use it anywhere you’d normally reach for ketchup or even as a base for sauces and marinades. Like many fermented foods, the flavor can continue to evolve over time, so don’t be surprised if it gets even better after a week or two. Enjoy every tangy, homemade spoonful!