Fermented Ketchup

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Homemade Fermented Ketchup via Homemade Mommy

This is just one of the many recipes I feature in my new eBook, The Real Food Survival Guide for Busy Moms. Have you checked it out yet?

My husband loves ketchup so I am searching for a good homemade fermented recipe that he will like. He did NOT like the Nourishing Traditions cookbook version. I have modified a version I saw on the Nourishing and Nurtured blog.

My husband and toddler love this version!  I increased the amount of honey in the recipe to ensure it was sweet enough. I even liked it and I don’t like ketchup.  It is worth making vs. buying at the store – fermented means that it is has healthy probiotics so it is basically like eating yogurt with your fries or burger – really good for your digestion and belly!

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  1. Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine
  2. Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s).
  3. Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean.
  4. Put lid on jar and leave at room temperature for 3 days; then transfer to the refrigerator.

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I am a very busy real food mama! When I am not taking care of my 6 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I find the time for homemade cooking and green living because eating this way has truly changed my family’s life. Ditching processed food has helped us all to live a vibrantly healthy life! I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

92 Responses to Fermented Ketchup

  1. Jenn B says:

    Do you have any ideas how I could make this pareve? I love the idea but I want to be able to use ketchup on meat so the whey is out. Thanks!

    • Jenn B. I am new at this– Why is whey “out” if you want to use this ketchup on meat? Thanks!

      • smallfootprintmama says:

        Pareve means kosher. And if you keep kosher, you can’t mix meat and milk. (whey is from milk)

        • Donna Mills says:

          Use the sauerkraut juice in place of the whey. You just want an ingredient that will support the fermentation process…

  2. I think you can use lemon juice instead and just add a little more salt so the fermentation process doesn't move too quickly.

  3. […] sauerkraut, kefir which tastes like milk soda complete with bubbles and fermented condiments like ketchup and […]

    • Jess Wadey says:

      can you use kefir for the lactic acid component?
      how long will this store in the fridge?
      can you use a regular mason jar with mason jar lid, or do you absolutely need the fermenting jar?

      can you please e-mail me the responses because I might forget to check on here.
      Thank you!

  4. […] and ferment your mayo and ketchup to store in the fridge for up to a […]

  5. […] Homemade ketchup or just tomato paste in a pinch […]

  6. […] Homemade Mommy (also found on FB here) has an easy, delicious, and very good for you fermented ketchup here. […]

  7. […] can easily be fermented are fruits, beverages such as kombucha or beet kvass, condiments such as ketchup, and […]

  8. […] involves leftover banana pancakes and either bacon or sausage served with maple cinnamon butter or ketchup for […]

  9. Helen Rooney says:

    What do you think of a dollop of organic black strap molasses for a BBQ flavour? I will have to try this recipe, thanks for sharing.

  10. TimGNO says:

    In actuality, “Fermented” in foodstuffs refers to the process of converting sugar to alcohol or lactic acid. Aside from the vinegar and sauerkraut juice (produced by fementation), nothing here “ferments.” More generally, fermentation does not by iteself suggest the presence of probiotics.

    • MonicaC says:

      I respectfully disagree with you, Tim. The lactobacilli introduced into the recipe would work upon the sugar in the tomatoes, honey, and garlic. Lactobacilli would also reproduce, increasing the amount of a very good probiotic. In general, fermentation is all about increasing levels of pre- and probiotics, unless the food is heated, which it generally is if it’s processed for a long shelf-life.

  11. KristiCNTP says:

    I’m thinking you could make this without the honey. Do you know if it would work?

  12. Hello,

    I can’t wait to try this recipe – can you tell me what size this canning jar is? What company sells them? I would really appreciate it.

  13. Why can’t you use Kosher salt?

  14. […] since he is in a meat aversion stage.  I tried this simple fermented ketchup recipe from Homemade Mommy.  I say you might as well get some healthy probiotic bacteria with your fries and […]

  15. […] 2 tablespoons homemade ketchup (how to make ketchup) […]

  16. Jessica K says:

    This looks interesting. I’m guessing you can sub homemade paste for store bought paste ( I canned a bunch of paste). Also can you describe the flavor? If I added other spices it should also be OK? (Yes I realize it will change the flavors but I’m in love with parsley and paprika and cinnamon.) I’m so signing up to read more awesome recipes.

    • Hi Jessica! Yes please experiment with spices! I think cinnamon would lend a nice touch. I actually add turmeric too. I am not sure the parsley and paprika would add much. Maybe a spicy paprika? Yes you can use homemade tomato paste-all the better!

  17. Anna says:

    Isn’t this is a little misleading? The presence of honey, which is anti-bacterial, would kill the fermentation culture and prevent any further fermentation, right?

  18. Debbi Cobern says:

    Make sure you use refrigerated or homemade sauerkraut juice or it will have no viable good bacteria to ferment with. Check as to how your store bought sauerkraut was made. Canned will never do as the heat has killed the good bacteria.

  19. Why not use San Marzano tomato paste? Would that not work?

  20. Kellye says:

    Question….pressed garlic cloves? So do you just use the juice of the garlic?

  21. kristi says:

    Looks fabulous, better then mine but I’d so like to know how to preserve it! And for how long. It’s one of the default questions I seem to have

  22. How long will this last in the fridge and can it be canned without killing the beneficial organisms? Or should it be frozen? I’d like to make a big batch at once. Thanks!

    • Lindsey G. says:

      Fermented, it should last about a month but I would just use your nose on this one – I can’t really tell you. Not sure about the canning as I have not tried that. Let us know!

  23. Kim A. says:

    Great recipe! I am just learning all about fermentation, are those jars the only kind you can use for fermenting or can you use Ball mason jars and their lids or another kind of lid?


  24. […] fermented orange juice, fermented homemade sodas, or beet kvass, and condiments such as ketchup or […]

  25. john says:

    i love this recipe

  26. Deanna Furrey says:

    Hi, would a recipe like this http://www.pickyourown.org/ketchup.htm be okay to ferment? Would I just add whey to it when finished or…? Thanks

    • Lindsey G. says:

      I can only speak for my own recipe. That recipe looks very large. I don’t know how much of a starter culture for you would need to add. This recipe also contains sugar which may react differently with the starter cultures. My point is – I don’t know – sorry I can’t be of more assistance.

  27. […] or homemade versions are better. Label reading is super important here. Here are recipes for ketchup and barbecue […]

  28. […] Fermented ketchup for dipping […]

  29. shakti says:

    Thank you for this recipe, Whey for me too.
    I would also like to thank all the helpful bods that bother to comment, and, add other ideas. I really enjoy them as part of my learning experience.
    I get so much from you all.

  30. Jamie says:

    Hello…I just picked the rest of my tomatoes….could I make paste and use it raw…or would it have to be cooked? Thanks!!

  31. […] from college, just turned Paleo for health reasons so she has to make a lot of condiments herself: ketchup, mayo, etc. She found this BBQ sauce recipe on one of her go-to blogs HomemadeByMommy where Lindsey […]

  32. christy says:

    How long will this keep for in the fridge? Thanks!!

  33. […] Condiments-make your own mayonnaise, ketchup, mustard and other condiments and ferment them for longer shelf […]

  34. I just tried this. It was tasty but the final result was no different at all from the original unfermented product. My sauerkraut juice was from a fresh batch of ripe, tasty kraut so that wasn’t the problem. Everything else was according to your recipe. So from my perspective, this is a nice recipe for ketchup but the fermented part is missing and I’m stumped if I know why.

    • Lindsey G. says:

      How long did you let it sit out to ferment?

      • Tyrannocaster says:

        I let it sit out for three days (to the hour, LOL). I’m thinking that maybe that’s not enough time so I will try it again. It was in the kitchen, which is typically the warmest place in the house but it is winter so maybe that had a bearing on things. According to the thermometer I put next to it the average temp was 65F most of the time (it probably drops a bit during the night and goes somewhat higher during the day).

        I bottled it into three separate bottles which I put in the refrigerator. Is there any reason why I couldn’t simply take one of these out and continue the process?

  35. […] storebought organic ketchup to top your meat muffins, I’d highly suggest using this recipe for lacto-fermented ketchup, and having a little on the […]

  36. […] 24. Fermented Ketchup by Homemade Mommy […]

  37. […] Water Kefir Beet Kvass from The Healthy Habit Coach Lychee Coconut Water Kefir from Loula Natural Fermented Ketchup from Homemade Mommy Not Your Mama’s Yogurt from The Yogi Mami Simple Milk Kefir from […]

  38. Donna Rautenstrauch says:

    I just want to say you are awesome, keep posting i look forward to your food blogs.

  39. Nancy says:

    I LOVE YOU!!!!!! (for this recipe)
    I wanted to make some GAPS ketchup, but wanted to have shelf life. We are dairy free for now though. I love the idea of using sauerkraut (or possibly even pickle) juice as the fermentation starter. I’ve done some fermenting with just salt, but all of the recipes I’ve followed that use just salt to get fermentation going, winds up being overly salty, and I lose any flavor other than “salty”. I’ve been wanting to make some barbecue sauce, for some slow cooked ribs, but most of the recipes (even the GAPS ones) seem to start with ketchup.

  40. […] Homemade Lacto-Fermented Ketchup from Homemade Mommy […]

  41. […] fermented ketchup, for MOAR fermented foods: Fermented Ketchup | Homemade Mommy I've been wanting to do that a while, though I've just never gotten to it. M. 茶 […]

  42. Christiane says:

    Hi Lindsey,

    am trying out many of your recipes – in this one and the mayo – do you close the lid fully? I always thought fermentation needed air?
    Thanks in advance for helping – ketchup and mayo waiting for a reply :)

  43. […] The good bugs crowd out the bad bugs so to speak.  Milk kefir, water kefir, kombucha, and fermented condiments and vegetables all contain bacteria that promote a healthy immune […]

  44. […] Let cool for 5 minutes, then cut into wedges. Serve with homemade mayonnaise or homemade ketchup. […]

  45. Heather says:

    Do you use a fermenting jar that lets excess air escape? You mentioned Fido Jars in one of the comments, but that seals…
    Also, why is kraut juice preferred over whey? I have kefir whey I could use.
    Heather cook

    • The Fido jars do let air escape. They do not explode. This is why I recommend them. You don’t even really need to burp them. They are fabulous. I just prefer the flavor of kraut juice in my ketchup. You can use whey or kefir whey!

  46. Tamara says:

    Can this recipe be cut in half? Or will it mess with the fermentation process? I’d like to try it, but I’m not sure that my family will like it and I don’t want to make a whole bunch at first.

  47. maria says:

    thanks for the recipe. do i need to do anything special to the jar or just wash it with soap and warm water? thanks!

  48. […] for working moms and you will see that I make my real food from scratch including everything from ketchup to granola. The savings really do add […]

  49. Donna D. says:

    Hello. I have been on a fermenting frenzy lately and I was just wondering if I can just use a tried and true real food ketchup recipe for this? Can you also tell me why sauerkraut juice is preferred? I have both, but whey is just so easy to come by in my house. Thanks. Love your blog.

  50. […] Fermented Ketchup (you can omit the whey – fermenting helps this ketchup last longer in the refrigerator) […]

  51. Vickie T. says:

    Your link to tomato paste in the recipe takes you to a different product on Amazon. What kind of tomato paste to you use?

  52. cgirl says:

    I’m going to try this recipe this week
    could I use plain yogurt instead of whey?
    I can’t get sauerkraut juice or whey here :/

  53. […] Add healthy condiments. Avocado, bacon, home made mayo and fermented ketchup all pump up this burgers’ healthiness. You can even add a little bit of sauerkraut to your […]

  54. Looks absolutely delicious! The apple cider vinegar is a particularly intriguing choice!

  55. […] from heat, top with cultured ketchup, side with homemade sauerkraut, and serve!  We enjoy ours topped with […]

  56. MonicaC says:

    Please tell me how to make kombucha with honey. I’ve avoided it because people assure me that you need white sugar to make it, and I’m thinking, “Huh? That uber-refined, nutrient-stealing, worker-exploiting junk we’re supposed to avoid?”

  57. Kim says:

    I use Sugar in the Raw brand of sugar for my kombucha .. it gives it a slight molasses taste and its not the white sugar! I too have been told and read that honey will eventually kill the SCOBY when used for long periods of time……

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