Simple Fermented Ketchup
Prep time
Total time
Recipe type: Condiment
Serves: 65 tbsp
  • 2 6 oz. cans tomato paste - organic
  • 1 15 oz. can tomato sauce - organic
  • ¼ cup plus 2 tbsp fresh whey* (divided)
  • 4 tbsp honey - raw
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tsp sea salt
  • ⅛ tsp allspice
  • ⅛ tsp ground cinnamon
  • ¼ tsp granulated garlic
  • ¼ tsp celery salt
  1. Put all ingredients (except 2 tbsp whey) into medium mixing bowl.
  2. Blend with a stick blender or whisk by hand until mixed into the texture of ketchup. Add a bit of apple cider vinegar to thin if needed.
  3. Pour into 32 oz mason jar.
  4. Gently pour the 2 tbsp of whey over the top and cover tightly with lid.
  5. Allow the ketchup to sit at room temperature, undisturbed, for three to five days to ferment.
  6. After three to five days, stir the ketchup, pour into ketchup dispenser, and put into refrigerator.
Fermented homemade ketchup will keep for several months in the refrigerator.
Recipe by Curious About Green at