Fermented Ketchup

This recipe closely resembles store-bought ketchup, but without the junk. It is also fermented, which helps reduce the sugars and naturally introduces lactic acid.

Submitted by: Sara Tung (125)

Cuisine: American    Dish: Condiments    Preparation: Boil
This recipe is: No Tree Nuts, Vegetarian, Wheat Free


3 cups

Active Time

30 minutes

Ready In

2 days 1 hour 30 minutes


  • 1 can stewed tomatoes
  • 1 6 oz can tomato paste
  • 2 tomatos, seeded and diced
  • 1/4 cup water
  • 1 to 2 cloves garlic
  • 1/2 onion, chopped
  • pinch cinnamon
  • pinch allspice
  • 1/2 tsp dry mustard
  • 1/4 cup sucanat
  • 1 to 2 tsp salt
  • 1 to 2 tbsp raw apple cider vinegar
  • 1/2 tbsp whey

Preparation Instructions

  1. Combine stewed tomatoes, fresh tomatoes, tomato paste, water, garlic, onions, cinnamon, allspice, dry mustard, and sucanat in a 2 quart pot or saute pan. Bring to a boil.

  2. Lower heat and simmer, stirring occasionally until reduced to a thick consistency, about 30 minutes.

  3. Remove from heat and cool to lukewarm temperature, about an hour.

  4. Add salt, whey and vinegar. Puree with an immersion hand blender until smooth.

  5. Pour into a jar with a cover, and allow to ferment at room temperature for 2 to 3 days. Store in fridge. Keeps for several months.

Last updated on 09-14-2012