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Fermented Ketchup

Ketchup that is NOT 1/3 sugar
Author: John MacDowall


  • 2 12- oz cans of tomato paste
  • 1/4 cup honey
  • 2-4 cloves garlic chopped
  • juice from another ferment
  • 1 teaspoon finely ground salt
  • a little hot pepper
  • more water or pickle juice


  • Combine all ingredients with stick blender. Slowly add more liquid while blending until the result is the consistency of ketchup.
  • Cover and store in a warm (65-85F) place for 1-4 weeks. Ketchup will bubble and get more sour as it ages. Remove to refrigerator when the ketchup is tart enough to be delicious.


You'll some kind of culture to inoculate this. You can use pickle juice or sauerkraut juice or something else that you've fermented. You can even use a small amount of whey strained out of some fresh yogurt.