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Lacto-fermented Spiced Tomato Ketchup


This ketchup is a great way to introduce your family to fermented foods. It has just the right blend of spices to make it taste similar to the store-bought kind, but with all the benefits of probiotic-rich fermentation. You can make it more or less sweet by adjusting the amount of maple syrup, or you can substitute honey if you prefer. If you can’t find strained tomatoes you can substitute 2 jars of tomato paste plus 2 jars of water in addition to the other jar of tomato paste.



  • 1 (24-ounce) jar organic strained tomatoes
  • 1 (6-ounce) jar organic tomato paste
  • 2 large cloves garlic, crushed
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon organic onion powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon Celtic sea salt
  • 1/4 cup apple cider vinegar
  • 1/2 cup organic maple syrup (grade B)
  • Dash cayenne pepper, optional
  • 1/4 cup whey or kombucha



Pour tomatoes and tomato paste in a large bowl. Add garlic, onion powder, powdered mustard, cloves, allspice, and salt. Whisk together.

Stir in vinegar, maple syrup and whey or kombucha. If you like thinner ketchup, add water to your desired consistency.

Pour into 3 pint jars, cap, and let sit at room temperature 2 days to ferment. Transfer to refrigerator when fermented. This lasts for months in the refrigerator, but your family is likely to polish it off much sooner.


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Lacto-fermented Spiced Tomato Ketchup

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