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Fermented Ketchup

The best way to serve healthy, probiotic food to kids! This easy recipe for fermented ketchup is sure to please every member of your family.

Keyword Fermented, Ketchup, kid-friendly, Probiotic
Prep Time 10 minutes
Ferment Time 3 days
Author Raina Cordell

Ingredients

  • 2 12 oz cans Organic Tomato Paste
  • 1 tbsp Apple Cider Vinegar
  • 1/3 cup Honey
  • 1/3 cup Water
  • 1 tbsp Fish Sauce
  • 1 pinch Cinnamon, Garlic, Cloves, Black Pepper, Sea Salt
  • 2-4 tbsp Sauerkraut Juice, Whey, or Veggie Starter Culture *If using store-bought sauerkraut, be sure it is "raw" and has not been pasteurized.

Instructions

  1. Boil water and mix with honey until fully dissolved. Allow to cool.

  2. Mix culture (sauerkraut juice, whey, or veggie culture starter) with cooled honey water.

  3. Combine all ingredients, then transfer to a quart size mason jar.

  4. Screw on lid and allow to sit on your counter at room temperature.

  5. "Burp" the lid daily to prevent gas build up by gently unscrewing the lid and rescrewing back on.

  6. The ketchup will start to become fizzy after 2-3 days. Taste daily until it has reached your desired level of fermentation. (Our family likes 3 days but you can go as long as 5 days.)

  7. Ketchup stays good for up to 1 month in the fridge (but I guarantee it won't last that long).