Easy, Homemade Fermented Ketchup: Fermented Foods at Every Meal
This is the original fermented ketchup recipe from Fermented Foods at Every Meal by Hayley Ryczek. It’s rich, tangy, and naturally preserved, with warm spices like cloves and allspice for a classic homemade flavor.
Servings 48 1 Tbsp. Servings
Calories 22kcal
Ingredients
- 2 cups tomato paste
- 1/4 cup honey or maple syrup (80g), or sugar (50g)
- 6 Tbsp. whey or brine from fermented veggies
- 2 Tbp. apple cider vinegar
- 1 tsp. unrefined sea salt
- 1 tsp. allspice ground
- 1/2 tsp. ground cloves
Instructions
- Mix the tomato paste and honey in a bowl.
- Whisk in 1/4 cup (60ml) of the whey, vinegar, salt, allspice, and cloves. Continue blending until all the ingredients are evenly dispersed and the mixture is smooth.
- Spoon the homemade ketchup into a glass jar, top with the remaining (28ml) whey, and cover with cheesecloth secured with a rubber band or string. Let sit undisturbed at room temperature out of direct sunlight, for 3 days.
- After 3 days, uncover the ketchup and stir it thoroughly. Cover with an airtight lid and transfer to the refrigerator for storage. You can use it immediately, or store it in the refrigerator for several months.
Notes
- Recipe created by Hayley Ryczek, author of Fermented Foods at Every Meal, and shared here with her permission.
- Yield: approximately 3 cups
- The warm spices give this ketchup a traditional, old-fashioned flavor. If your family prefers a milder, more familiar taste, you can easily adjust the spices to your liking.
- Keeps for several months in the refrigerator. The flavor will continue to mellow and develop over time.
- You can use whey strained from yogurt, or the brine from fermented vegetables for a vegan, dairy-free version.
Nutrition
Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 132mg | Potassium: 133mg | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.5mg