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Crispy sweet potato fries served with a bowl of homemade fermented ketchup and a bottle of ketchup, arranged attractively on a white platter with a marble background.

How to Make Homemade Fermented Ketchup From Scratch

Ditch the grocery store ketchup and take your french fries to the next level by learning how to make homemade fermented ketchup from scratch!
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Course: Side Dish
Cuisine: American
Keyword: fermented, good, homemade, ketchup, tomato
Prep Time: 10 minutes
5 days
Total Time: 5 days 10 minutes
Servings: 0
Author: Stephanie

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

    • 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.