Fermented Ketchup Recipe
Fermented ketchup is a tangy, probiotic-rich condiment made by blending tomato paste with apple cider vinegar, spices, and a probiotic culture. After a brief fermentation, it’s ready to enhance any dish!
Equipment
- Medium mixing bowl
- Measuring spoons
- Mason jar (with a loose-fitting or breathable lid for fermentation)
- Silicone or wooden spoon (for mixing)
- Small whisk (optional, for dissolving sugar)
- Dark cloth or cover (to keep jar in a dark place)
Ingredients
- 200-250 g tomato paste 1 jar or tin
- 1.5 tbsp unpasteurised apple cider vinegar
- 1.5 –2 tbsp probiotic culture e.g., whey, kefir, or probiotic powder
- 40 g bottled or filtered water
- 1 tbsp 20g sugar (optional: brown sugar, honey, or syrup)
- 1 pinch of ground cinnamon ~1/4 tsp
- 1 pinch of ground clove less than cinnamon, ~1/8 tsp**
- 1 pinch of all-purpose pepper
- 1/2 tsp salt adjust to taste
- 1 pinch of piri-piri or chilli powder optional, adjust for spice level
Instructions
- Dissolve Sweetener:Mix sugar (or alternative sweetener) into the filtered water until dissolved.
- Combine Ingredients:- Add the dissolved sweetener mixture to the tomato paste in a medium mixing bowl.- Add the apple cider vinegar, probiotic culture, salt, spices (cinnamon, clove, pepper), and chilli powder (if using).- Mix thoroughly with a spoon or whisk until smooth and evenly combined.
- Jar and Ferment:- Transfer the mixture into a clean mason jar, leaving some space at the top to allow for fermentation activity.- Cover the jar loosely with a breathable lid or cloth.- Place in a dry, dark place at room temperature for 1–3 days. Check daily for signs of fermentation (bubbling or a tangy aroma).
- Refrigerate:- Once fermentation is active, close the lid and move the jar to the refrigerator to halt fermentation.- The ketchup is ready to use and will continue developing flavour in the fridge.
