Fermented Ketchup Recipe

Incorporate fermented foods into your family’s meals with this popular condiment. This recipe even tells how to ferment store-bought sauces.

| May 2019

Photo by Hayley Barisa Ryczek


Equipment You'll Need:

  • Mixing bowl
  • Mixing spoon
  • Whisk
  • 1 glass quart (950 ml) jar with lid
  • Cheesecloth or cotton fabric square
  • Rubber band or string


  • 2 cups (520 g) tomato paste
  • 1/4 cup (85 g) raw honey, (80 g) maple syrup, or (50 g) sugar
  • 1/4 cup plus 2 tablespoons (88 ml) whey
  • 2 tablespoons (28 ml) raw apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

 If you don’t have fresh whey on hand, you can use the brine from sauerkraut to make this recipe.

Photo by Hayley Barisa Ryczek


  1. Mix the tomato paste and honey in a bowl. Whisk in 1/4 cup (60 ml) of the whey, vinegar, salt, allspice, and cloves. Continue blending until all the ingredients are evenly dispersed and the mixture is smooth.
  2. Spoon the homemade ketchup into a glass jar, top with the remaining 2 tablespoons (28 ml) whey, and cover with cheesecloth secured with a rubber band or string. Let sit undisturbed at room temperature, out of direct sunlight, for 3 days.
  3. After 3 days, uncover the ketchup and stir it thoroughly. Cover with an airtight lid and transfer to the refrigerator for storage. You can use it immediately, or store it in the refrigerator for several months.

Photo by Hayley Barisa Ryczek

YIELD: 3 Cups (720 g)



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