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Peppers & Sauces

How to Make Fermented Ketchup in Under 10 Minutes

If you have some leftover over brine from fermented vegetables, this fermented ketchup is the perfect recipe for you! It only takes about 10 minutes to prepare.

Prep: 10 minutes
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Ferment | Peppers & Sauces

How to Make Fermented Ketchup in Under 10 Minutes

If you have some leftover over brine from fermented vegetables, this fermented ketchup is the perfect recipe for you! It only takes about 10 minutes to prepare.

The Best Homemade Ketchup

If you want to make homemade ketchup, fermented ketchup is the best choice. This is especially true if you are already a fermentation fan. The fermentation process for ketchup is not long because it’s more similar to a culturing process, like when you make yogurt.

Microbes in brine from already fermented sauerkraut (or any fermented vegetable) and microbes in raw vinegar serve as starter cultures to ferment the tomato paste and other ingredients into delicious ketchup.

Ingredients for Fermented Ketchup

You can turn fresh tomatoes into ketchup, but starting with tomato paste is much simpler. You can use homemade tomato paste or store-bought. Both options work great. I always use store-bought organic tomato paste.

One day, when I have a huge garden, I’m sure I’ll have plenty of jars of homemade tomato paste to use in this recipe.

  • 2 (6oz) cans organic tomato paste
  • raw honey
  • raw vinegar (ACV or homemade vinegar)
  • 3 tablespoons sauerkraut brine from finished sauerkraut
  • onion powder
  • garlic powder
  • sea salt
  • black pepper to taste

Making Fermented Ketchup

This is one of the easiest fermented foods to prepare, and you will dirty very few dishes making it. You only need a glass mixing bowl, a whisk, and measuring cups/spoons.

Once you have all your ingredients gathered, measure everything into the bowl. Then whisk everything together until smooth. You can serve the ketchup immediately, but the flavor is better if you wait for it to ferment.

How Long Should You Ferment?

You don’t need to ferment this ketchup for long; it only needs to ferment for 24-48 hours. I like letting it sit at room temperature in a closed jar for 48 hours to develop the flavors. Also, I stir it up a couple of times while it ferments. This ensures even flavor throughout the ketchup.

After fermenting at room temperature, you can immediately serve the ketchup or let it chill in the fridge.

rich, red fermented ketchup in a glass jar.

How to store Fermented Ketchup

Fermented ketchup should last in the fridge for about 6 months. To store it in the fridge, make sure it’s in an airtight jar, and don’t dip anything (like french fries) directly into the jar.

Recipes to Pair

  • Jalapeño Cheddar Burgers with Cilantro Lime Mayo
  • Vegan Chickpea Burgers with Turmeric and Sweet Potato
  • The Best Fried Pickle Dipping Sauce
  • Lemon Pepper Fries
fermented ketchup in a small white bowl with crispy french fries on the side.
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Peppers & Sauces

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4.5 from 2 reviews

How to Make Fermented Ketchup in Under 10 Minutes

If you have some leftover over brine from any fermented vegetables, this fermented ketchup is the perfect recipe for you! It only takes about 10 minutes to prepare. Eat it immediately or let it ferment for 24-48 hours to develop the flavors.

  • Prep: 10 minutes
  • Total Time: 48 hours 10 minutes

Ingredients

  • 2 (6oz) cans organic tomato paste
  • 3 tablespoons raw honey
  • 3 tablespoons raw vinegar (ACV or homemade vinegar)
  • 1/4 cup sauerkraut brine from finished sauerkraut
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 tsp cayenne
  • 1/4 tsp paprika
  • 1 teaspoon sea salt (or more to taste)
  • black pepper to taste
  • Water*

Instructions

  1. Strain some brine from any finished fermented vegetables you have. I think sauerkraut brine works best.
  2. Combine all the ingredients in a large bowl and whisk together until smooth. You can add a little filtered water as needed to thin it out to your liking.
  3. Taste and adjust any seasoning to your linking. Add more salt or pepper if needed.
  4. Place the ketchup in a 16 to 25 ounce jar, and cover with a regular lid. (You can eat some right away, but the flavor is better if you wait).
  5. Allow the ketchup to sit at room temperature for about 48 hours, stirring it occasionally.
  6. After 48 hours at room temperature, store the ketchup in the fridge for about 6 months.
  7. Enjoy on homemade burgers and with homemade fries.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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  1. Rebeckah Zdor
    10|27|2023

    I made this and fermented the ketchup for48 hours. It was a bit too tomato-y for me though. I saw some other non-fermented ketchup recipes online that say to simmer the tomato paste mixture for 15 minutes. If I did that, could I let it cool and then add the Sauerkraut brine yo culture it?

    Reply
    1. Kaitlynn Fenley
      10|30|2023

      I haven’t tried it so I don’t know for sure, but sounds like it should work.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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