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–+ servings

Homemade Fermented Ketchup

A naturally fermented homemade ketchup made with tomato paste, raw vinegar, maple syrup or honey, and active ferment brine or whey.
Print Recipe
Course Condiment
Cuisine American
Status To Try
Servings 1 pint

Ingredients
  

  • 2 6 oz cans tomato paste or 1 1/2 cups homemade tomato paste
  • 3 tablespoons maple syrup or raw honey
  • 3 tablespoons raw vinegar
  • 2 tablespoons whey or brine from an existing vegetable ferment required for the beneficial probiotics; powdered whey will not work
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon allspice

Instructions
 

  • Combine all the ingredients, tasting and adjusting the seasonings as needed.
  • Place the ketchup in a pint-sized mason jar and fit with an airlock or regular lid.
  • Allow the ketchup to sit at room temperature for 2 to 3 days. If using a regular lid, burp the jar about once a day to prevent gas buildup; an airlock does not require burping.
  • Move the ketchup to the refrigerator for another 3 days.
  • Keep refrigerated. The source states the fermented ketchup should last 3 to 6 months in the refrigerator.

Notes

The source notes that whey or active vegetable-ferment brine cannot be omitted if the goal is probiotic fermentation. Canning would kill the beneficial bacteria produced by fermentation.
Keyword fermentation, sauces-sauces-gravies
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