Kombucha Ketchup


If you’re already making lacto-fermented ketchup but want to simplify a bit in the kitchen then this recipe may be for you. Instead of requiring you to have apple cider vinegar on hand as well as whey strained from a batch of yogurt or kefir, how about a simple cup or so of that kombucha you let brew just a little too long?

In this recipe kombucha acts as both the culture and the added acidity to give your ketchup a tart zing that goes really well with the spices and unrefined sugar.

If you love ketchup then give this a try. It’s easy, delicious, and cultured.


  • Two 6-ounce cans of tomato paste
  • 2/3 to 1 cup long-brewed kombucha (that tastes vinegary)
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon black pepper
  • Sea salt, to taste
  • 1/4 cup Sucanat


Combine all ingredients in a medium-sized bowl and whisk well to combine. Transfer to a quart jar, cover with a lid, and allow to ferment for 2 to 5 days, depending on the temperature, until bubbly and fermented.



Kombucha Ketchup

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Related Products:

Kombucha Starter Culture Kombucha Tea Starter Culture



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