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Posted by Marsha on April 4th, 2015

Recipe: Fermented Ketchup

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Hamburger with Ketchup

If you, or anyone in your family are big ketchup eaters, and you are on a mission to remove excess sugar from yours or their diet, then making your own fermented ketchup is a great place to start. It's no wonder fermented ketchup became a popular condiment, the flavors are rich and natural and you know you are eating something nourishing for your body

Like most other condiments, ketchup was a way of preserving a vegetable, tomatoes in this case, to have available for adding flavor to meals. Unfortunately, this healthy way of eating has been lost to modern canning techniques and using sugar instead of lactic acid to preserve the food. Why? Because sugar and preservatives makes the product shelf stable for years. Unfortunately the mass producers of ketchup don't care about your health, that is up to you!  

This recipe calls for 1/4 cup of whey, we get ours after making yogurt from raw milk which we can buy in Utah (see how to drip whey from yogurt below). If you can't find a source of yogurt from grass fed beef, then add an extra tablespoon of salt instead and allow the ketchup to sit for 3-4 days, instead of 2. The process of lacto-fermentation does not mean you require a dairy source to start the cultures, it refers to the process where lactobacilli proliferate in the presence of lactic acid.

3 cups organic tomato paste
1/4 cup fish sauce
1/4 cup whey
juice from 3 cloves garlic  
1/4 heaping cup maple syrup 
1 tbl sea salt or Real Salt(1) 
     (do not use iodized salt)
1/4 tsp cayenne pepper

tip: this recipe makes about three 
jars of ketchup so to one jar you 
may want to add a 1/2 tsp. liquid

Glass Bowl
Glass mason jar
Patience while it ferments

1. Finding quality organic tomato paste is the most important step. The jar's we found are from Italy, and the only ingredient is tomato
2. Measure all of the ingredients into the glass mixing bowl. Note to press the juice from the 3 garlic cloves into the ingredients
Ketchup Ingredients Ingredients tomato paste
3. Blend by stirring until all of the ingredients are well mixed
4. Fill a cleaned and sterilized mason jar with the mixed ingredients, leaving a minimum of 1" of space below the lip of the jar
Mixed ingredients Ketchup into mason jar
5. Fasten the lid tightly onto the jar and set it in a place that maintains room temperature for 2 days (3-4 days if you do not use whey)
6. Pop the lid on the ketchup and enjoy as we did on the hamburger pictured below

ketchup on a hamburger

Dripping Whey

1. Put plain unsweetened yogurt into a clean dish cloth
2. Hang over a bowl for a few hours or until you have enough whey
3. Put any unused whey into a glass container and store in the fridge
4. Put the unused yogurt back into the fridge (note: this is how to make greek yogurt)

Dripping whey

(1) Real Salt: A natural sea salt with more than 60 trace metals.

Categories: Blog Articles, Recipes


  • Posted by Marsha on September 9th, 2015 at 6:34 p.m.
    You can also cut the amount of fish sauce in half and use a nice smoked salt. 1 tbls. Smoked salt.

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