Fermented Ketchup
A homemade fermented ketchup recipe using simple pantry ingredients.
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Servings: 32 tablespoons
Calories: 20kcal
Ingredients
- 1 ½ cups tomato paste homemade or canned
- ⅓ cup maple syrup or sugar, monk fruit, honey
- 1 Tablespoon Worcestershire Sauce
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- 1 teaspoon fine salt
- 2 tablespoons raw apple cider vinegar
- 2 Tablespoons whey or sauerkraut juice, kombucha or other starter culture
Instructions
- Use a large bowl and have a spatula or large spoon ready to mix the ingredients. You can also use a mixer if you prefer.
- Add all the ingredients into your bowl, one by one, then mix with the spatula until well incorporated.
- Add water a little bit at a time, if needed, to reach the correct consistency. Just aim for what you know ketchup consistency to be. It should be slightly liquid and look less like a paste.
- Taste and adjust seasonings to your preference.
- Add ketchup to a clean Mason jar and fill to the top of the jar.
- Use a clean cloth to wipe the rim of the jar.
- Place a canning lid and band on top and screw it on, but not completely tight. You want some of the air to escape in the fermenting process.
- Let it sit on the counter for 6 to 10 hours, then put it in the refrigerator.
- Let it chill; then, it will be perfectly suitable to use as regular ketchup.
Notes
- You can add spices such as ground or raw ginger, powdered or fresh garlic, and pepper.
- This recipe can be doubled or cut in half.
Nutrition
Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 177mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.4mg
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