Product was successfully added to your shopping cart.


Product was successfully added to your comparison list.

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. 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.


  • 2 6-ounce cans of tomato paste
  • ⅔-1 cup long-fermented kombucha
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon black pepper
  • Sea salt, to taste
  • ¼ cup Sucanat or other unrefined sugar


  1. Combine all ingredients in a medium-sized bowl and whisk well to combine. 
  2. Transfer to a quart jar, cover with a lid, and ferment 2-5 days, or until bubbly and fermented.
  3. Refrigerate.


Check out More Kombucha Condiment Recipes!


Jar of ketchup surrounded by fresh cherry tomatoes and herbs

Related Articles


Related Products

Kombucha Tea Starter Kit Kombucha Tea Starter Kit
Cultured Food Life Cultured Food Life