Homemade Lacto-Fermented Ketchup


Yeast Assassin

As most of you may know by now, just about everything on supermarket shelves has some form of high fructose corn syrup, artificial colors, flavors, and chemical preservatives.  These ingredients are all GMO and we need to avoid them to maintain good health.

Ketchup is no different.  Most ketchup has high fructose corn syrup listed as an ingredient and the corn it is derived from is Genetically Modified.  To break away from this and to provide foods and condiments for your family that is free of these GMO ingredients I am offering recipes to make your own condiments.  

I’ve obtained this recipe from Nourishing Traditions cookbook by Sally Fallon Morell.
I highly recommend this cookbook as it contains a plethora of recipes and useful information.

Try this recipe.  It’s far more delicious and flavorful than store-bought ketchup and contains “real” ingredients.  It provides probiotics as well because it is fermented.  



2 cups tomato paste (preferably homemade)
1/4 cup raw honey ( pure maple syrup or whole unrefined cane sugar)
1/4 cup plus 2 tbsp fresh whey (or vegetable starter culture)* (divided)
2 tbsp Braggs raw apple cider vinegar with the mother (plus extra for thinning the ketchup, if desired)
1 tsp unrefined sea salt or Himalayan pink salt
1 tsp allspice
1/2 tsp ground cloves

Tummy Tuneup


Spoon tomato paste into a large mixing bowl and fold in raw honey or another natural sweetener of choice.

Whisk in one-quarter cup fresh whey or vegetable starter culture into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice, and cloves.

Continue whisking these ingredients together until the paste is smooth and uniform.

Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons fresh whey or vegetable starter culture, cover loosely with a cloth or lid and allow the ketchup to sit at room temperature, undisturbed, for three to five days.

After three to five days, uncover the homemade ketchup and give it a thorough stir before transferring to the refrigerator. 

Naturally fermented homemade ketchup will keep for several months in the refrigerator.

Buon Appetit!!

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