30 Minutes
3-4 Days
17 Ounces
Ketchup (called “Catsup” in some European countries) is one of the most popular condiments in the United States. According to a study, it is believed that 97% of households have a bottle of ketchup in their home. Tens of millions of bottles of ketchup are sold here for hundreds of millions of dollars every year to be paired with french fries, hamburgers, hot dogs and much more – some people will eat ketchup on just about everything!
While you’re probably familiar with ketchup, you may not have thought of it as something you can make at home with just a few ingredients. And not only are you one simple recipe away from replicating the tomato goodness of your favorite name-brand ketchups (think “Heinz”, “Hunt’s” and “Annie’s”) but making your own ketchup is one of the easiest ways to liven, and freshen, up what has become a utility condiment.
What is Fermented Ketchup
Our favorite way to improve upon the well-known ketchup flavor of today is through fermentation. Interestingly enough, ketchup dates back to 300 B.C. in China (then called “ge-tchup” and “koe-cheup”) where it originally existed as a fermented paste primarily made on a base of fish, meat or soybean byproducts. Most fermented ketchup recipes today call for whey to do the fermenting, but did you know you can make fermented tomato ketchup without whey?
That’s right! If you’re an active fermenter and have other ferments going, you can make your own homemade fermented ketchup without whey by using brine from another fermented food like pickles, sauerkraut or kimchi. That is because your other homemade fermented foods are thriving with good bacteria that is ready to transform your tomato paste (or make your fermented lacto ketchup from fresh tomatoes!) and spices into something much better.
Whether you are vegan or following paleo diet (or neither!) making your own lacto fermented ketchup without whey and opting to use the brine from another ferment instead is a great option. Depending on the brine you choose, you will add unique flavor profiles and gain nutritional value that you simply can’t get from store bought varieties thanks to the hard work of gut friendly lactic acid bacteria. Regardless of if you go the spicy or sweet route, fermenting your ketchup is sure to give this classic condiment that something extra at your summer cookouts this year.
Special Equipment
Mixing Bowls
Find a high-walled set that comes with a range of sizes and is made of material that is non-absorbent, like stainless steel or glass. The largest bowl should be no less than 4 quarts. We recommend this Cuisinart Set for its high walls and bonus lids.
Fermentation Crock
There are many benefits to fermenting in a traditional water-sealed fermentation crock including an easier experience, better flavor, and higher likelihood of success. We recommend our Sauerkrock, the best selling fermentation crock on Amazon.
Swing-Top Flask Bottle
After your ketchup has finished fermenting, a glass bottle is a great storage option. We recommend this 17 ounce swing-top flask bottle from Bormioli Rocco because you can't lose the attached cap! Plus, this is the perfect capacity for this simple ketchup recipe.
A Good Spatula
We love all things Oxo so it should come as no surprise that we are recommending yet another one of their products. The green and white spatulas in this set are perfect for ensuring you have no dry clumps of spice left in your ketchup mixture before fermenting.
Additional Equipment: see our post on The 14 Items Every Serious Home Fermenter Needs for other kitchen tools we use for home fermenting and recommend to our customers!
Ingredients
- 2 cans (6 oz. each) Tomato Paste (or fresh tomatoes if preferred)
- 1/4 cup Brine (from another ferment)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Honey
- 1 teaspoon Fine Grain Mineral-Rich Dry Salt*
- 1/2 teaspoon Garlic Powder
- 1/8 teaspoon Cloves
- 1/8 teaspoon Cayenne Pepper (for mildly spicy)
*We do not recommend using standard table salts or kosher salts when fermenting food as they are refined and often contain anti-caking agents. Natural, unrefined salts like Redmond Real Salt brand sea salt or Pink Himalayan Salt contain no artificial ingredients and maintain their original minerals which add to the quality and flavor of your recipe.
How to Make Fermented Ketchup
Stir all of the ingredients together in a small glass or stainless steel bowl using a spatula. Make sure all of the spices are well mixed in and there are no dry clumps.
After thorough mixing, transfer the paste into a fermentation crock, put the lid on and pour water in the channel to form a seal. Tuck the vessel away in a corner of your kitchen where it is accessible (so that you can fill the channel with water as it evaporates) but won’t be in your way or easy to disturb.
Let the mixture ferment like this for 3-4 days. When ketchup fermentation process is complete, bottle the your fermented ketchup in a 500ml glass swing-top flask bottle (we use one we got from a local syrup maker, but you can buy them on their own too) and enjoy it for weeks to months!
Lacto Fermented Ketchup Recipe
This whey-free Lacto Fermented Ketchup recipe is a quick, easy and delicious way to amp up the flavor and health benefits of one of America’s most popular condiments!
Prep Time
30 Minutes
Ferment Time
3-4 Days
Yield
17 Ounces
Ingredients
- 2 cans (6 oz. each) Tomato Paste
- 1/4 cup Brine (from another ferment)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Honey
- 1 teaspoon Fine Grain
- Mineral-Rich Dry Salt
- 1/2 teaspoon Garlic Powder
- 1/8 teaspoon Cloves
- 1/8 teaspoon Cayenne Pepper
Instructions
Combine all of the ingredients together in a bowl and mix well to ensure no dry clumps of spices remain.
Transfer the thoroughly mixed ketchup to a fermentation crock and let ferment for 3-4 days.
Once fermented, store in a jar and refrigerate throughout use. Fermented tomato ketchup will keep for several months!
