Description
Learn how to make your own probiotic-rich fermented ketchup at home with this easy recipe. This tangy and flavorful condiment is a delicious and healthy alternative to traditional ketchup.
Ingredients
Scale
For the Fermented Ketchup:
- 1 (6 oz) can tomato paste
- 1/4 cup filtered water
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sea salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon whey (or brine from fermented vegetables or a starter culture)
Instructions
- Mix Ingredients: In a medium bowl, whisk together tomato paste, water, vinegar, honey, salt, and spices until smooth.
- Add Fermentation Agent: Stir in whey or fermentation liquid until fully combined.
- Transfer and Ferment: Place ketchup in a clean glass jar, leaving 1 inch of headspace. Cover loosely and ferment at room temperature for 2–3 days.
- Check and Store: Look for bubbling and tanginess. Seal the jar tightly once fermented to your liking and refrigerate. Flavor improves with time.
Notes
- If you lack whey, use 1 tablespoon of brine from sauerkraut or other fermented vegetables.
- For a smoother texture, blend the ketchup before fermenting.
- This ketchup lasts for several weeks in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 2g
- Sodium: 140mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
