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Homemade Fermented Ketchup

Ingredients

  • 2 12- oz cans of tomato paste
  • 1/3 cup honey
  • 3 Tb raw raspberry vinegar
  • 3 cloves garlic chopped
  • 4 oz sauerkraut juice or fresh whey
  • 1 tablespoon finely ground salt
  • a little hot pepper

Instructions

  • Homemade Ketchup Ingredients
    Mix everything together in a bowl or a large jar.  The recipe below filled this 28 ounce jar perfectly will a little headroom for the fermenter.
    Once everything is ready for fermenting, you can stash the ketchup in your fermenting closet:.
    Most of the recipes that I looked at on the Internet say to let this go for about 4 days.  Mine was just getting started on the fourth day.  Keep it someplace warm and dark, like the laundry room and taste it every day or so.  Put it in the fridge when it’s pleasantly tart.