Fermented Ketchup Recipe

A sweet and tangy condiment that lingers in the fridge of almost every household.

Fermented Ketchup

Ketchup is a condiment that takes up space at almost every table in America. It pairs perfectly with burgers, fries, hotdogs, chicken,  and so much more; making it a beloved and staple condiment to almost any meal. Although it is one of America’s favorite condiments, the origins of ketchup actually start in Ancient China in the 1500s where its original ingredients were fermented fish and soybeans. It wasn’t until 1812 that the tomato ketchup that we all know and love was invented in Philadelphia. In 1876, Henry Heinz started mass producing ketchup and developed the ripe, red, and rich ketchup flavor that fills the shelves of grocery stores in today’s world. 


Fermented Ketchup


Fermentation is the process by which bacteria and yeast consume sugars, digest them, and transform them into byproducts such as alcohol, organic acids, and gases. Although there are many different forms of fermentation, the one taking place in this recipe is lacto-fermentation. Lacto- fermentation is performed by a group of bacteria called lactic acid bacteria (LAB). This produces lactic acid, which is most famous for cheesemaking due to its ability to process lactose, aka milk sugar.

The process of making fermented foods like hot sauce and pickles begins when the vegetables are submerged in salt water. One of the best ways to make sure your vegetables stay submerged is with Fermentaholics Glass Anchor Weights. LAB is already present on all plant matter, especially those that grow close to the ground, which makes the fermentation process easy for all vegetables. This process also creates enzymes and vitamins that make nutrients more bio-available in your body. Lacto-fermentation has been around as long as humans have been preserving food and is the reason we have classics in global cuisines like sauerkraut, kimchi, sourdough, and so much more! Be sure to check out our other fermented food guides, like our traditional sauerkraut recipe.

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  • Tomato Paste- A thick paste made from tomatoes.
  • Fermented Kombucha- Completed from the primary fermentation.
  • Honey- Helps build the consistency of the condiment. 
  • Miso Paste- Or 1 TSP Fish Sauce, Worschestire, Soy Sauce.
  • Pink Himalayan Salt- Or any non-iodized salt
  • Garlic Powder- Made from dehydrated garlic.
  • Onion Powder- Made from dehydrated onions.
  • Black Pepper 
  • All Spice




Fermented Ketchup Recipe

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Recipe by Fermentaholics Course: Fermented Foods, Ketchup, Fermented KetchupCuisine: KetchupDifficulty: Easy

32 Oz Jar



Prep time




72 hours

This fermented ketchup recipe is for one 32 oz jar. For a larger batch, scale this recipe by multiplying the ingredients or toggle the serving size above.


  • 18 OZ Tomato Paste

  • 1/2 Cup Mature, Fermented Kombucha

  • 1 TBSP Honey

  • 1 TBSP Miso Paste (Or 1 TSP Fish Sauce, Worschestire, Soy Sauce)

  • 1 TSP Pink Himalayan Salt (Or Any Non-Iodized Salt)

  • 1 TSP Garlic Powder

  • 1 TSP Onion Powder

  • 1/4 TSP Black Pepper

  • 1/4 TSP Allspice

  • Mixing Bowl

  • 32 OZ Mason Jar

  • Lid (Optional: Grommeted Lid With Airlock)


  • Stir all ingredients together in a bowl until well combined.
  • Scoop mixture into the jar, and tightly place the lid on the jar.
  • Let ferment for 2-7 days ideally around 75°F.
  • If you are not using an airlock, stir the mixture daily.
  • After you’re happy with the flavor, refrigerate and enjoy!


  • The mixture will expand as it ferments and bubbles are created.

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