Tag Archives: homemade

Fermented Ketchup

My kitchen is alive these days in every corner. Starting with kimchi in one corner, I  now have water kefir bubbling away along with ketchup, mustard and carrots.  Fermenting my food is new to me but I have learned that it’s the best way to store food and create a live probiotic. I love the fact that this ketchup is made without fructose and has a lovely sauerkraut flavor. If you look back at my kimchi recipe, you will now use the live fermented juice to activate the ketchup. I started with pure tomato paste..preferably jarred organic if you can find it. Here is the recipe for fermented ketchup.

Fermented Ketchup
Cuisine: condiment
  • 3 7oz cans or jars of tomato paste
  • ⅓ cups raw honey
  • 3 TBLS raw apple cider vinegar
  • 6 TBLS sauerkraut juice
  • 21/2 fine grind kosher salt
  • pinch cayenne
  1. I fermenting jar (old mustard dijon jar with rubber seal)
  2. Add all the ingredients in the jar and mix well.
  3. Seal the jar and leave on the counter for 3 days.
  4. Open lid everyday to check on fermentation.
  5. Refrigerate after 3 days