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Water Kefir Fermented Tomato Ketchup

This fermented tomato ketchup can be made from home-cooked tomato paste. Simply cook down your homegrown tomatoes until they form a paste, cool, and add the rest of the ingredients. Fresh, fermented, and delicious!


  • 1¾ cups tomato paste
  • ¼ cup raw honey
  • 1½ teaspoon sea salt
  • 2 tablespoons apple cider vinegar
  • ¼ cups water kefir
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon cloves


  1. Whisk all ingredients together in a bowl and transfer to a fermentation jar. 
  2. Tighten lid and culture at room temperature for 3-5 days, burping jar daily if not using an airlock.
  3. Check on the ketchup after two days for signs of being done. If it smells fermented and tastes tangy, it is done.
  4. This ketchup keeps well in the refrigerator. To keep oxygen out and allow for longer-lasting ketchup, pour a layer of olive oil over the top before storing.



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Small dish of ketchup garnished with fresh herbs with other condiments in background

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