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 Time: 10 minutes
- Total Time: 10 minutes
- Yield: 32 servings
- Category: condiments
- Method: fermenting
- Cuisine: american
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
- Strain some brine from any finished fermented vegetables you have. I think sauerkraut brine works best.
- 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.
- Taste and adjust any seasoning to your linking. Add more salt or pepper if needed.
- 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).
- Allow the ketchup to sit at room temperature for about 48 hours, stirring it occasionally.
- After 48 hours at room temperature, store the ketchup in the fridge for about 6 months.
- Enjoy on homemade burgers and with homemade fries.
