Homemade Lacto-Fermented Ketchup

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Homemade lacto-fermented ketchup is one of the easiest things to make!
If you can taste and stir, you can make this.

I’ve always had a lackluster relationship with ketchup. I liked it, sometimes, but it was always so sweet and one dimensional that I could never really get excited about it. One day we were at a restaurant and they had a bottle of Portland Ketchup Company Ketchup. I wasn’t expecting anything from that bottle. I looked at it only to notice the conventional red goo inside and shake some on my fries. When I tasted it though, I had to check the bottle to make sure that I was even eating ketchup.

Lacto-fermented Ketchup
It had a rich tomato flavor that reminded me of dehydrated tomatoes (you see them sold under the fancy “sun dried tomato” name), it wasn’t rampantly sweet and it was all kinds of spicy, savory deliciousness.
It took me a long time and many homemade ketchup recipes on pinterest before I started making my own. I couldn’t find a recipe that had the right spiciness and savory notes so I created this based on the flavor of the Portland ketchup. Trust me, you won’t miss that store bought ketchup when you’re eating your homemade lacto-fermented ketchup with your homemade tator-tots or fried potatoes. This is a thick, barely sweet ketchup with a rich savory spicy -but not hot- thing going on.   

~Lacto-Fermented Ketchup~

 I encourage you to adjust this recipe to your own taste. Ingredients are linked to Amazon in case you want to buy any or see what they are.      
Lacto-fermented Ketchup

48 oz tomato paste
½ cup fermented veggie juice
½ cup raw apple cider vinegar
¾ cup apple cider vinegar
2 tbs fish sauce
1/3 cup brown sugar
¾ cup white sugar
½ tsp mustard powder
¾ tsp ground ginger
¾ tsp all spice
1 ½ tsp Cayenne powder
1 ½ tsp salt
3 tsp ground pepper
3 tsp garlic granules
1 ½ tsp onion granules

You Will also Need:
Rubber spatula
Canning funnel
Whisk
2 quart & 1 pint canning jars or other nonreactive storage containers
canning lids and rings

Lacto-fermented Ketchup

Notes on the recipe:

The total amount of fermented veggie juice and vinegar can be increased but probably shouldn’t be decreased. You want enough acid to change the pH to encourage beneficial fermentation bacteria. Decreasing the amount of acid can change the pH enough to allow bacteria to grow that could make you very sick.
If you don’t have any fermented veggies to collect juice from you can simply replace that with the same amount of raw apple cider vinegar. If you use fermented veggie juice make sure it is raw. If it’s been canned it won’t work since the bacteria will have been killing in the canning process.
Unlike the vinegar, the fish sauce is there to gives the ketchup a more savory flavor. The ketchup just wasn’t right until it had that extra little bit of flavor. If you aren’t sure fish sauce is for you, add it last. Taste the ketchup and only add fish sauce if you think the ketchup is missing something. You could also try adding soy sauce, Worcestershire, or some other savory something to give it an extra kick.

Lacto-fermented Ketchup
If you like my measuring spoon you can buy your own set HERE

 

This is much thicker than typical commercial ketchup. You may want to add more vinegar to thin it. Taste as you go to make sure it doesn’t lose any of it’s awesomeness by being diluted. Some recipes I looked at said theirs expanded a lot during fermentation. We’ve yet to have that happen but I leave some head space and air exchange just in case.
It’s important to note, there wasn’t salt in the tomato paste or seasonings we used. Check your ingredients. If you’re seeing salt don’t add additional until you’ve tasted the ketchup.
As for the actual making it part?

Directions:

Whisk or blend ingredients together, taste to make sure you like it, adjust the seasoning if not. Portion into jars with an inch and a half of head space and leave it in a room temperature place, out of direct sun for three days. Refrigerate and enjoy the most delicious ketchup ever!

Lacto-fermented Ketchup

 

Lacto-Fermented Ketchup
Yields 2
A simple recipe for a spicy homemade lacto-fermented Ketchup
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Prep Time
15 min
Prep Time
15 min
1065 calories
250 g
0 g
4 g
32 g
1 g
1038 g
3709 g
197 g
0 g
2 g
Nutrition Facts
Serving Size
1038g
Yields
2
Amount Per Serving
Calories 1065
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 3709mg
155%
Total Carbohydrates 250g
83%
Dietary Fiber 30g
120%
Sugars 197g
Protein 32g
Vitamin A
229%
Vitamin C
283%
Calcium
34%
Iron
122%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 48 oz tomato paste
  2. ½ cup fermented veggie juice
  3. ½ cup raw apple cider vinegar
  4. ¾ cup apple cider vinegar
  5. 2 tbs fish sauce
  6. 1/3 cup brown sugar
  7. ¾ cup white sugar
  8. ½ tsp mustard powder
  9. ¾ tsp ginger
  10. ¾ tsp all spice
  11. 1 ½ tsp cayenne powder
  12. 1 ½ tsp salt
  13. 3 tsp ground pepper
  14. 3 tsp garlic granules
  15. 1 ½ tsp onion granules
Instructions
  1. 1 whisk liquids into tomato paste.
  2. 2 whisk seasonings into tomato paste.
  3. 3 finish combining ingredients with spatula.
  4. 4 fill jars leaving 1 1/2 inches of head space.
  5. 5 cover with lid and ring, leaving loose for air flow.
  6. 6 leave at room temperature out of direct sun for three days to ferment.
  7. 7 firmly tighten lid and move to refrigerator for storage.
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calories
1065
fat
4g
protein
32g
carbs
250g
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Life From Scratch http://itslifefromscratch.com/

3 thoughts on “Homemade Lacto-Fermented Ketchup

    1. That’s a very good question! I’ll update the post to include this. The liquid from home fermented or bought fermented veggies will both work. It just needs to be raw and actually cultured. For example, the liquid from raw (not canned) sauerkraut or sour pickles (true fermented pickled that haven’t been canned) would be perfect. If you don’t have that on hand you can substitute with the same amount of raw apple cider vinegar in addition to what’s already in the recipe. Having two different culture sources just gives you a more robust microbial population. Let me know if you still have any questions!

  1. Great recipe.
    I love fermenting all different veggies. My favourite is drinking the juice in an espresso cup or small champagne flute with a meal to aid digestion.
    Our family doesn’t consume added sugar so I will substitute with Laconta monk fruit sweetener and stevia.
    Will make extra for Christmas gifts!!

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