How to Make Homemade Fermented Ketchup — tastes SO GOOD!

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a tangy flavor while being less acidic.

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides natural sweetness with added health benefits.

spices

🥗Healthier: herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor without extra calories.

Introduce the recipe and ingredients for lacto-fermented ketchup.

Use 3 cups of organic tomato paste (Bionaturae brand) in glass jars.

Add 1 tablespoon of Celtic Sea Salt for flavor.

Incorporate 1/4 cup of liquid whey, which can be made at home.

Crush and add 3 cloves of fresh garlic to the mixture.

Pour in 1/4 cup of grade B maple syrup for sweetness.

Add a pinch of cayenne pepper, adjusting to taste.

Mix in 1/2 cup of fish sauce (Tra Chang brand) that contains only anchovies and salt.

Stir all ingredients together in a quart Mason jar, mixing well.

Leave about an inch of space at the top of the jar to allow for gas escape during fermentation.

Seal the jar and leave it on the kitchen counter for 2 days to ferment.

After 2 days, transfer the jar to the refrigerator for storage.

The ketchup can be used for up to 6 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary