Easy Homemade Ketchup, Lacto-Fermented

Print Recipe

5 from 1 vote

Easy Homemade Ketchup, Lacto-Fermented

This is a quick, delicious, and simple home made swap that will delight your tastebuds and nourish your belly.

Prep Time10 mins

Total Time10 mins

Course: Condiments

Cuisine: American

Servings: cups

Calories: 318kcal

Author: Beth Ricci

Ingredients

2 cans of tomato paste
3 - 4 tbsp braggs acv or *kombucha
1/2 cup of organic honey
2 tbsp maple syrup
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp cloves
1 tsp allspice I use my home made blend of equal parts nutmeg, cinnamon, cloves and a bit of ginger
1/2 tsp onion powder
1/2 cup of whey plus another 3-4 tbsp set aside

Instructions

Mix paste, vinegar, honey, maple syrup and the 1/2 cup of whey, add in seasonings and mix until smooth. Thin out with a little bit of water until it's at your desired consistency. I prefer thicker (think of the old heinz glass bottle ketchup that poured so slowly) so I don't add any water.

Notes

*4 will give you a very acidic tasting ketchup so as a first timer go with 3 and alter on the next batch if you want it more vinegary. If you are anything like me then sometimes your kombucha goes a little too long and ends up as vinegar for your dressings or in your ketchup.

Nutrition