Fermented Spicy Ketchup


Fermented Spicy Ketchup

Most conventional ketchup brands contain high-fructose corn syrup, which wreaks havoc on your blood sugar and is also toxic to your liver. In addition, a lot of processed salt is added, which contributes to high blood pressure. And there may also be a variety of preservatives added that can lead to allergies and more toxins for your body. Poor tomatoes!
Well, here's a healthy, delicious, and probiotic-filled version to save the day for your next burger, fries, Bloody Mary, and other fares.
This recipe has two steps. The first is the fermentation process, and the second is adding in flavoring ingredients.



Step One


  • 3 cups (720 ml) filtered water
  • 2 Tablespoons (30 ml) sea salt
  • 1 lb (450 g) cherry tomatoes
  • 2 - 3 cloves garlic, peeled
  • 1/4 of a small onion, sliced
  • 1 bay leaf
  • 1 Tablespoon (15 ml) whey, optional


1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.
2. Place the rest of the ingredients in a quart-size, wide-mouth mason jar.
3. Pour brine into the jar until it covers the ingredients by one inch (2.5 cm).
4. Place Kraut Source onto the jar. Allow to ferment for 7 -8 days in a cool spot, away from direct sunlight.

(The beautiful, organic tomatoes came from the garden of my friend and fellow foodie, Karen Pavone. She has a great blog which features seasonal dishes: Farmisnista's Feast)

Step Two


  • 2-1/2 Tablespoons (37.5 ml) maple syrup
  • 1 teaspoon (5 ml) cayenne
  • 1 Tablespoon (15 ml) Worcestershire sauce
  • Freshly ground black pepper, to taste


1. Strain the fermented tomatoes, onions, and garlic. Discard the bay leaf. Save the brine*.
2. Place the reserved ingredients into a blender with 2 Tablespoons (30 ml) of brine.
3. Add in ingredients from Step Two and blend until smooth.

Note: If you don't like the seeds, you can strain the ketchup through a mesh strainer, although doing so will make your ketchup less thick.

*The rest of the brine can be used to make a salad dressing, or use it to marinade chicken overnight before cooking.

4 Responses

Kraut Source
Kraut Source

December 15, 2017

@Dragica: You’re certainly welcome to put whole or ground peppercorns in your ferments. Start with a small amount first and see how you like the finished taste, and gradually add more if needed. Thank you and good luck!


December 14, 2017

I don’t see black peppercorns in any of your recipes, or at least not in the ones I looked at. Is that personal taste or does it interfere with the process? I love peppercorns, and I put them in beet kvas (Russian recipe) that I make regularly. Just wonder if it’s a mistake.
Thank you.

Kraut Source
Kraut Source

September 05, 2017

@Cody: mold can be caused by various factors, most notably that oxygen has been introduced and came in contact with your mixture. Please refer to question #13 on our FAQ page: https://www.krautsource.com/pages/frequently-asked-questions to troubleshoot.

For your future batches, make sure your mixture is completely submerged beneath the brine by making sure your press is deployed properly, and that no large chunks of food is floating above the brine. And always keep an eye on the water level in the moat; refill when it looks low.

I hope this helps. Thank you for your support.

Kraut Source


September 01, 2017

I’ve made this twice now, and both times it got destroyed by mold. What can I be doing wrong?

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