Farm to Table Cultured Dairy + Cheese Making

Homemade Cultured Ketchup

2 cups tomato paste
preferably homemade
1/4 cup honey
1/4 cup whey
+ 2 Tbs, strained from yogurt, kefir, or use an alternative starter, divided
2 Tbs apple cider vinegar
1 tsp sea salt
1 tsp smoked paprika
1/2 tsp cayenne
  • 1 pint mason jar
Rich in enzymes and probiotics, this cultured condiment is an excellent alternative to the ketchup loaded with high fructose corn syrup found in the supermarket.
Spoon tomato paste into a large mixing bowl and fold in raw honey or other natural sweetener of choice.
Whisk in 1/4 cup of the fresh whey or vegetable starter culture into sweetened tomato paste along with apple cider vinegar, sea salt, smoked paprika, and cayenne. Continue whisking ingredients together until paste is smooth and uniform.
Spoon homemade ketchup into a Mason jar, top with the remaining two tablespoons of fresh whey. Cover tightly with a lid, or seal your fermentation crock, and allow ketchup to sit at room temperature, undisturbed, for 3–5 days.
After 3–5 days, uncover ketchup and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.
source: Adapted from "homemade ketchup" by Jenny McGruther, in The Nourished Kitchen
Yield: about 1 pint