Fermented ketchup recipe that is lightly cultured for a healthy condiment that deliciously adds probiotics and enzymes to any meal.
The king of condiments in the Western world is undoubtedly ketchup. Americans buy over a half billion bottles of ketchup every year.
Unfortunately, food manufacturers use GMO high fructose corn syrup as the sweetener of choice — definitely not part of a healthy diet! Organic versions frequently contain sugar and are expensive. Hence, many health conscious households are seeking to make homemade ketchup as a nutritious alternative.
Ketchup originally comes to us from China as a fermented fish sauce. It is definitely a traditional condiment used for centuries as part of healthy ancestral diets.
In the modern era, Americans added tomatoes to make the world famous tomato ketchup of today.
The ketchup recipe below is lightly fermented using the Nourishing Traditions method.
This process utilizes beneficial bacteria to quickly and safely transform the ingredients into an enzyme rich, probiotic filled condiment.
Using these “live” foods greatly assists digestion when used in conjunction with a meal of cooked foods. Bring on the grassfed burgers and homemade French fries.
It is important to learn how to make healthy homemade ketchup for your family. If you simply don’t have the time, at least consider purchasing quality ketchup without GMOs.
This brand sweetened with honey and this no-sugar ketchup brand are both good options if you prefer to buy.
The video included with the recipe below demonstrates how to make ketchup at home. My husband finds it helpful for improving digestion and reducing bloating when eaten with a meat based meal.
I also use it as a base for other condiments like thousand island dressing or fermented barbecue sauce.
Easy Homemade Ketchup Recipe
Lightly fermented, delicious tasting homemade ketchup recipe to add probiotics and enzymes to any meal.
Ingredients
- 3 cups tomato paste preferably organic packed in glass jars
- 1/4 cup liquid whey
- 1/4 – 1/2 cup maple syrup dark
- 3 cloves garlic crushed, preferably organic
- 1 Tbl sea salt
- 1/2 cup fish sauce
- 1 pinch cayenne pepper optional
Instructions
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Mix all ingredients together in a clean, wide mouthed mason jar.
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Leave at least one inch at the top of the jar to allow for expansion during the fermentation.
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Leave on the counter for 2 days and then refrigerate.
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The ketchup is well preserved for about 6 months.
Recipe Video
Recipe Notes
Use 1/4 tsp cayenne pepper for a more powerful tasting ketchup.
Make sure the fish sauce you use contains ONLY anchovies and salt as the listed ingredients. Many brands contain MSG and/or added sugar.
More Fermented Condiments Recipes
well several ones have already asked my question, but you still have not answered their question.
TELL US CAN YOU MAKE THIS WITHOUT THE FISH SAUCE?? WHAT ELSE COULD WORK INSTEAD. FORGOT TO GET FISH SAUCE, AND FRANKLY DO NOT KNOW WHERE TO START LOOKING FOR IT IN nw OKLAHOMA STATE. RURAL AREAS RARELY HAVE EXOTIC THINGS IN STORES.
thanks. please answer us.
Hey!!! ๐
I just started fermenting veggies, I made a lacto fermented Salsa, and it came out amazing! ๐ I was soo happy,
I have a question, can I substitute the fish sauce with something? or can i skip it? will it still taste good or not?
Thanks!!! ๐
Is there a method to make this lower in sodium? My mother is on a sodium-restricted diet and she constantly looking for home-made alternatives. I think this one would be a much healthier alternative that her reduced-sodium heinz ketchup.
Can I omit the fish sauce and if so, will it still work. Is the fish sauce just for flavor? I have all the other ingredients ready to go!
I found this recipe to be way too salty for my family’s taste. Can the salt be reduced and still ferment properly? I am not an expert on fermenting, but was also wondering if it was to be left out fermenting longer, would the salt taste be reduced? Very interested in this recipe and am hoping for a response! Thank you.
I have fish allergies, Can I omit the fish sauce or use something else?
I’m wondering if the fish sauce is just for added flavor as well. Can I make it without the fish sauce? I have a feeling it will go over better with my family at first that way.
Hi, I know this as been addressed before but could you confirm again that instead of adding whey we can actually add a probiotic capsule? Just want to be sure that I am doing the right thing.
I am so excited when I read this as I have no excess to raw milk and organic yoghurt where I live is very expensive.
Can we also use priobiotic capsules in place of all that calls for whey in your recipes.
Tks!
I really wanted to like this. I really did. But 1 TB of salt + fish sauce?รฏยปยฟ I only added 1/2 a TB and it was way way WAY too salty. Is the salt really necessary?