Heinz-Style Fermented Ketchup (Family-Friendly Version)

A spoon spreading homemade ketchup on a grilled beef patty placed on the bottom half of a hamburger bun, with a jar of homemade ketchup in the background.

Heinz-Style Fermented Ketchup (Family-Friendly Version)

This homemade fermented ketchup has the familiar sweet-and-tangy flavor of classic Heinz-style ketchup but with all the probiotic benefits of natural fermentation. Made without cloves or refined sugar, it’s a healthy condiment your whole family will love.

Cuisine Global

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Fermented Ketchup, homemade ketchup

Special Diet Paleo

Prep Time 15

Fermentation time 3

Total Time 3 15

Servings Tablespoon servings

Calories 14kcal

Author Tracy Ariza, DDS

Ingredients

2 cups tomato paste
¼ cup maple syrup or sugar or honey, adjust to taste
1 teaspoon molasses
3 tablespoons apple cider vinegar You can start with 2 and adjust for tang.
1¼ teaspoons unrefined sea salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon celery powder or 1–2 tablespoons celery juice, or celery salt, but reduce added salt if choosing the latter
¼ teaspoon paprika
⅛ teaspoon Dijon mustard cal also use a pinch of mustard powder
4 tablespoons water if fermenting, use whey or brine from fermented vegetables

Instructions

In a medium bowl, combine the tomato paste, sweetener, and molasses. Stir until smooth so everything is evenly mixed.
Add the vinegar, salt, and spices. Stir until everything is well blended.
Taste and adjust the flavor to your liking.
Add a small amount of water (or whey if fermenting) until the ketchup reaches your desired consistency. It should be thick but spreadable. If fermenting, leave it a little thicker so the extra whey you’ll add later blends in gradually.
For a smoother texture, blend with an immersion blender or food processor. If it still feels grainy, you can strain it through a fine mesh sieve.
Transfer the ketchup to a clean glass jar.

If not fermenting

Seal the jar tightly and refrigerate immediately. It will keep for about a month, or longer if the acidity is high enough.

If fermenting

Gently tap the jar to remove air bubbles and pour a thin layer of whey over the top.
Cover loosely with a breathable cloth or coffee filter and secure with a rubber band. Leave it at room temperature, out of direct sunlight, for 2–3 days.
Stir and refrigerate.

Video

Notes

Yield: Makes about 3 cups (around 48 tablespoons) of ketchup.
Tip: You can mix directly in a mini food processor or the container for your immersion blender to save dishes.
Storage: Keeps well in the refrigerator for 3 to 6 months. Always use a clean spoon or a squeeze bottle to prevent contamination.
Flavor adjustments: You can taste and adjust the flavor as you go. Add a little more salt or vinegar for a sharper taste, or a bit more sweetener to balance it. If you’re planning to ferment it, you don’t need quite as much vinegar since fermentation will naturally add tanginess.
Spice flexibility: Feel free to adjust the spice blend to suit your taste. Start with the amounts listed, then tweak as you go.
Texture tip: For a smoother ketchup, blend it well and strain through a fine mesh sieve if it looks grainy.
Sweeteners: I like using maple syrup for this recipe, but honey or sugar also work well.
Dairy-free and vegan version: Replace the whey with brine from sauerkraut or another naturally fermented vegetable (not vinegar-based).
Fermentation time: Usually 2 to 3 days at room temperature. Cooler kitchens may take up to 4. The ketchup should smell pleasantly tangy and slightly sweet once ready.

Nutrition