Ditch the grocery store ketchup and take your french fries to the next level by learning how to make homemade fermented ketchup from scratch! Lacto-fermented ketchup is a tangy, probiotic-rich alternative to the mundane store-bought ketchup and is packed with beneficial bacteria in every bite.
Unlike store-bought versions loaded with sugar and preservatives, this homemade twist to regular ketchup not only boosts gut health but also enhances flavor in every bite. The best part is that it pairs perfectly with crispy fries, offering a great way to sneak more fermented foods into your everyday meals. Say goodbye to bland condiments and hello to the bold, wholesome taste of fermented goodness!
What is an example of a starter culture?
For this homemade fermented ketchup, it is necessary to use a starter culture. An example of a starter culture used in fermented condiments is whey (from yogurt or cheese-making). It contains beneficial lactic acid bacteria that helps kick start fermentation in condiments. Other options would be:
- Homemade Fermented Sauerkraut
- Kimchi
- Water Kefir
- Homemade Fermented Pickles
- Homemade Clabber
You can make your own, which I highly recommend. They are super simple and only take a few days to ferment. If for some reason you need it asap, which I totally understand, you can most likely find these fermented foods in the fridge isle of your grocery store, just make sure that they are labeled "Raw". As always check the label to make sure that it is a healthy food with no artificial or weird ingredients, otherwise it defeats the purpose, and that's not what we want!
Ingredients for This Delicious Ketchup
- 12 ounces organic tomato paste
- 4 tablespoons whey (SEE TIPS)
- ¼ cup + 2 tablespoons homemade raw apple cider vinegar (or regular vinegar)
- ¼ cup raw honey (or maple syrup)
- 2 teaspoons Worcestershire sauce
- 1 ¼ teaspoons unrefined sea salt or Himalayan salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon allspice
- ⅛ teaspoon clove
- ½ teaspoon ginger
- ¼ teaspoon black pepper
Homemade Fermented Ketchup Recipe
STEP 1: In a bowl, combine the tomato paste, vinegar, honey, Worcestershire sauce, salt, garlic powder, onion powder, allspice, clove, ginger, and black pepper. Stir until smooth and well blended.
STEP 2: Add your whey or brine and stir into the rest of the ingredients. It is necessary to use a starter culture to make this a fermented ketchup. SEE TIPS.
STEP 3: Pour the ketchup into a clean glass jar. Press it down to remove air bubbles and leave at least 1 inch of headspace. Make sure to keep the sides of the jar clean.
STEP 4: Cover loosely with a lid or cheesecloth secured with a rubber band. Leave at room temperature (65–75°F) for 2–3 days in a dark place. Taste it—when it’s tangy enough for you, pop it in the fridge and use as needed.
Tips for the Best Fermented Ketchup
- It is necessary to use a whey or brine for the fermentation process. You can use homemade sauerkraut brine, whey from homemade fermented clabber, brine from fermented pickles, or from fermented kefir. I have used all of these to make this dish and they all work beautifully!
- If your house is cool, let it ferment for 3–5 days.
- For long-term storage, store in the fridge in an airtight container for up to 2 months. The flavor deepens over time!
- Make it spicy with a pinch of cayenne, smoked paprika, or chilli powder.
- Always use a clean spoon (preferably a non-metal one) to scoop and avoid contamination.
- Only store ferments in a ceramic container or glass jars such as a mason jar.
How to Make Homemade Fermented Ketchup From Scratch
Ingredients
- 12 ounces organic tomato paste
- 4 tablespoons whey SEE TIPS
- ¼ cup + 2 tablespoons homemade raw apple cider vinegar or regular vinegar
- ¼ cup raw honey or maple syrup
- 2 teaspoons Worcestershire sauce
- 1 ¼ teaspoons unrefined sea salt or Himalayan salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon allspice
- ⅛ teaspoon clove
- ½ teaspoon ginger
- ¼ teaspoon black pepper
Instructions
- In a bowl, combine the tomato paste, vinegar, honey, Worcestershire sauce, salt, garlic powder, onion powder, allspice, clove, ginger, and black pepper. Stir until smooth and well blended.
- Add your whey or brine and stir into the rest of the ingredients. It is necessary to use a starter culture to make this a fermented ketchup. SEE TIPS.
- Pour the ketchup into a clean glass jar. Press it down to remove air bubbles and leave at least 1 inch of headspace. Make sure to keep the sides of the jar clean.
- Cover loosely with a lid or cheesecloth secured with a rubber band. Leave at room temperature (65–75°F) for 2–3 days in a dark place. Taste it—when it’s tangy enough for you, pop it in the fridge and use as needed.
Notes
-
- It is necessary to use a whey or brine for the fermentation process. You can use homemade sauerkraut brine, whey from homemade fermented clabber, brine from fermented pickles, or from fermented kefir. I have used all of these to make this dish and they all work beautifully!
-
- If your house is cool, let it ferment for 3–5 days.
- For long-term storage, store in the fridge in an airtight container for up to 2 months. The flavor deepens over time!
-
- Make it spicy with a pinch of cayenne, smoked paprika, or chili powder.
-
- Always use a clean spoon (preferably a non-metal one) to scoop and avoid contamination.
-
- Only store ferments in a ceramic container or glass jars such as a mason jar.
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