Ketchup Recipe

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Photo from Adobe Stock 

Makes: 2 cups
Prep Time: 10 minutes
Fermentation Time: 3 to 5 days
Skill Level: beginner

At one time, ketchup was a condiment devoid of high amounts of sugar, but in today’s world, every brand available is super sweet, boasting high fructose corn syrup and other highly processed sweeteners. Avoid added sugar and get some serious probiotic benefit into everyday foods by making this easy fermented ketchup at home.


  • 1 1/2 cups tomato paste
  • 1/4 cup honey
  • 1/3 cup water
  • 1/4 cup whey
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt


  1. Mix the tomato paste, honey, water, whey, and vinegar in a jar. Sprinkle the spices and salt into the jar, and stir gently to combine.
  2. Cover the jar with a lid, and place the jar in a warm location for 3 to 5 days, or until the contents are noticeably bubbly. Refrigerate and begin using immediately or store or several months.

 Also from DIY Fermentation

Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more; recipes ranging from beginner to advanced to put your skills to the test; detailed troubleshooting guides to ensure fermentation success; insider tips and anecdotes from fermentation experts; step-by-step illustrations to stay on track; and a bonus chapter integrating homemade ferments into everyday cooking. Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

Reprinted with permission from DIY Fermentation: Over 100 Step-by-Step Home Fermentation Recipes by Katherine Green and published by Rockridge Press, 2015.

Inspiration for edible alchemy.