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Simple Fermented Ketchup Recipe That Tastes Like Store Bought
Learn how to make this healthy and simple fermented ketchup recipe, which is a great way to introduce fermented foods into your diet – and your family’s diet too! It’s an easy recipe and it tastes like store bought!
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Naturally Fermented and Probiotic-Rich
All you need to do to make this simple fermented ketchup recipe is to learn how to ferment tomato paste.
This lacto-fermented ketchup is probiotic rich, delicious, and so much better than what you can find at the grocery store. This is a natural fermentation recipe that creates a homemade ketchup that is rich in flavor. And it’s easy to make too!
More Fermented Foods Recipes
Once you make fermented ketchup, here are more fermented food recipes that you’ll enjoy.
I also talk about how you can tackle fermenting problems so you can ferment vegetables successfully.
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Probiotic Rich Fermented Ketchup
Ingredients
- 1 1/2 cups tomato paste
- 2 tablespoon Raw apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon Cloves, ground
- 1/8 teaspoon Cinnamon, ground
- 1 teaspoon Fine ground sea salt
- 1/4 cup Dried cane juice (whole sugar)
- 2 tablespoons Whey
- 1/3 cup Non-chlorinated water
Instructions
- Place all ingredients together in a bowl and mix well. Add additional water to thin consistency, if needed.
- Transfer mixed ingredients to a clean quart-sized jar. Put a lid on the jar and place the jar in a warm place out of direct sunlight. Burp the jar each day to allow for the release of carbon dioxide that will build up in the jar during the lacto-fermentation process.
- Once you begin to notice some bubbling or foam appearing on top of the ketchup, it is ready to be refrigerated. It should stay fresh for about 6 months.
Video
Notes
Shop for items used in this blog post or video
Favorite Fermented Food Making Supplies
- Masontops Fermentation Kit (promo code below for these products)
- Silicone Pickle Pipes
- Fermentation Glass Weights
- Wooden Pounder
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
Favorite Kitchen Supplies
- Favorite Aprons
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- Masontops Fermentation Kit (promo code below)
- Mockmill Grain Grinder and Whole Grains (promo code below)
Learn more about Mockmill electric grain mills for making fresh flour and their Flake Lover's Flaker that flakes whole grain in minutes.
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Recommended Reading
Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
This ketchup is amazing!
Hi Michelle,
Thanks for your kind words!
Love and God bless,
Mary
Hi Mary
I’m new to fermenting and enjoying experimenting. You are very helpful and enjoy the video’s.
I want to try the fermented ketchup but I am not able to find whey in my area. Where can you get this or what is best to use in place of whey.
Thanks
Chris
Hi Chris, Great question! If you buy some yogurt, you can strain off the whey. Just line a mesh strainer with a coffee filter then put about a cup of yogurt into the filter and let it drain over a bowl. You will have a nice thick Greek style yogurt and your whey will be in the bowl. You can learn more here: https://youtu.be/ZxlHeUBtCA0 Love, Mary
Hi Mary! I asked this question on your YT video, but haven’t gotten a reply. I recently made a recipe that required boiling milk, adding raw apple cider vinegar and separating the liquid from solids. Would that liquid be the right whey for this ketchup recipe? Thank you!
Hi Pauli, Please forgive me for missing your comment! I get 100s of comments every day across my 300+ videos and find it challenging to stay on top of all of them. Unfortunately, the whey you have has been heated so it no longer has the live cultures in it, so it won’t work the same way as the whey from strained yogurt (or kefir). Love, Mary
Dear Mary, what a treasure trove! I’ve been following a wholefood keto diet with lots of fermented foods and I’d LOVE to know how to make tomato paste! If there is a possibility of a recipe for that, it would be wonderful!
Thank you so much for all your wonderful sharing of wisdom and knowledge. I’ve watched you and saved so many recipes! Just fantastic.
Hi Jennifer, Thank you SO much for the kind words! I will be making homemade tomato this summer once all my roma (plum) tomatoes grow! Stay tuned! Love, Mary
Could I use ginger bug as a replacement for the wey?
Yes, that’s a great idea!!❤️🤗❤️
Hi Mary,
First off thank you for making these videos. I am just starting to ferment and I’m finding them very helpful. I was wondering for this ketchup, instead of using whey, could I use left over brine from fermenting peppers to make a spicy ketchup? If so, would this affect the amount of salt I would need to put in? Thank you!
Definitely 🤗
I am interested in making the fermented ketchup but am vegan. Can I leave out the whey or substitute something else?
Hi Carol, Thanks for your comment. Yes, you can leave out the whey. It’s just and “insurance policy”. There should be enough natural sugar in the tomato paste to feed the good bacteria to get things going. But keep an eye on it. You want to avoid mold developing. After two days on the counter, I would refrigerate it. It will continue to ferment – just slower – in the fridge – and mold will be less likely to develop. Hope this helps.
As a vegan, I’m not 100% what will exactly fit into your diet, but wanted to share these links with you just in case…I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth (not for you), Cultured Dairy (not for you), Ferments (these should work for you), Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home (I think all of these might work for you). You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Fermented Vegetables: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof

➡️Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise (you would need a vegan substitute), Homemade Bouillon – and how to dehydrate it (only the veggie one would work for you), Natural Food Colorings, Evaporated Milk and Condensed Milk (both can be made with coconut milk), Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: https://youtu.be/qjOJh8Cb_-k
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
I am interested in making the ketchup. My family is following Keto because of 1 diabetic and 2 prediabetics, so obviously sugar is a concern. My question, is the sugar necessary to feed something (like yeast) or could I sub our sweetener of choice, (monk fruit or stevia). Thanks so much.
Hi Karen, Thanks for your comment. And that is a great question. No you do not need the sugar. There is plenty of natural sugar in the tomatoes to feed the yeasts and good bacteria. If you do want your ketchup sweetened, yes, you can use any of the alternative sweeteners you mentioned. Also, if you are interested in making other homemade condiments, you might enjoy this playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
BTW – Do you enjoy making other traditional foods? I have a playlist of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch the VIDEOS here: https://www.youtube.com/watch?v=qCWcFsG-Np0&list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Also, I wanted to let you know that if you are also interested in making bone broth, I buy my bones from US Wellness Meats. Be sure to go to the “shopping guide” on my webpage where I have a special link and 15% off discount code for US Wellness Meats: https://marysnest.com/shopping-guide/
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon – and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Oh…And here is my 2020 Channel Update for everything I have planned for this year: https://youtu.be/qjOJh8Cb_-k
Oh…one more thing…Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods:
https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Please let me know if you have any questions. I’m so happy to help! And I’m so glad we’re on this Traditional Foods Journey together!!
Thank you again for comment!
Love, Mary
I recently made your fermented ketchup and it tastes great. I do have a question. There is a color difference between store bought ketchup and the ketchup I made. The store bought is darker. Not as red. Could it be that the store bought is cooked? Just curious.
Hi Richard, Thanks for visiting! That is a great question! I am not sure why the store bought is darker. It could be because it is cooked for a long time – or maybe there spice mixture is different and changes the color. But I am so happy that you like the ketchup! Do you make other fermented condiments? You might be interested in my playlist here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
BTW – Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary,
A friend told me about your website and I am so excited to find it! There are so many I have seen that I want to try. We are eating the keto lifestyle and at this point on a weight-loss path so we are watching our carbs. I don’t see any nutritional information on your recipes. Could you post one for at least this recipe? It would be so helpful. Thank you for such good information and recipes that you shared on your site.
Hi Becky, Thank you so much for visiting! I am working on a new recipe plug-in that will add nutritional info. I just need to figure it out! LOL! Thanks for your patience. 🙂 Love, Mary
Can you use raw cane sugar or white cane sugar? I do not have “dried cane juice”.
Hi Sandra, Yes, you can use either sugar you have. It should turn out tasting great! Love, Mary
Can low glycemicsweetners such as monk fruit be subbed out forcane sugar?