Fermented Ketchup

Easiest. Recipe. Ever.

If, like me, you’re trying to incorporate more fermented foods into your diet then this is a super simple recipe you’ll love. While I typically try to make “wild” fermentations (i.e. allowing the good bacteria found on/in fruits/vegetables, in the environment, etc. to initiate fermentation) in this recipe I used some of the liquid from an excellent batch of cucumber pickles I made recently. Plus, I’m impatient and sometimes want the fermentation process to get into motion quicker; enter, inoculation.


  • 2 cans organic tomato paste
  • 2 tbsp fermented pickle juice (or sauerkraut juice, or beet kvass, or whatever successful ferments you have in cold storage!)
  • garlic powder to taste (I used an organic garlic powder I made this summer; i.e. dehydrated, pulverized garlic)
  • salt and pepper to taste


  1. Blend all ingredients in a blender until smooth;
  2. Pour ingredients into a glass jar and cap loosely (ensure the cap is tight enough that fruit flies can’t enter)
  3. Leave in a warm, dark spot for 2 days;
  4. Transfer to fridge.

Should you live in a warmer climate, you’re going to want to burp your ketchup at least twice a day or use an airlock for fermentation. If, like me, you live in a cold climate where fermentation happens at a much slower rate, then you probably won’t need to burp your ketchup at all. It’s always best to be safe though; when in doubt, burp!

I found the liquid in this ketchup did separate somewhat so, like your typical commercial ketchup, you’ll need to shake or stir this ketchup prior to pouring on your plate.

For a more adult version, you could add some liquid aminos, hot peppers or more spices. The version here seemed to work well for my kids but I recognize an adult palate may want a more complex flavour.



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