Recipe: 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. It is tangy, lightly spiced, and rich in tomato flavor. Try using raw honey as the sweetener for a subtle sweetness that is even better than the super-sweet store bought ketchup.


  • 2 6-ounce cans of tomato paste
  • ⅔-1 cup long-fermented kombucha
  • ⅛ tsp. cinnamon
  • ⅛ tsp. cloves
  • ⅛ tsp. cayenne
  • ⅛ tsp. 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.

At A Glance

PREP: 5 days
COOK: 10 minutes
TOTAL: 5 days, 10 minutes
YIELD: Makes about 3 cups.