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Lacto Fermented Ketchup Recipe

by Amber Fairweather |

You will need Symbiota Lacto Fermented Vegetable Kit (or similar)

Ingredients 

1 400g can of tomato paste

¼ cups Worcestershire sauce (optional) 

½ cups unfiltered apple cider vinegar 

6 tbsp honey or maple syrup depending on taste preference

¼ cup whey (clear liquid drained off yogurt), fermented vegetable brine or sauerkraut brine from a previous ferment

1 tsp Himalayan salt

1/8 tsp of each spice you choose (allspice, cinnamon, cayenne, clove, pepper etc.)


Instructions:

  1. Dissolve the honey and salt in the apple cider vinegar.
  2. Mix together with the rest of the ingredients (reserving 2 tbsp of starter culture or whey).
  3. Place in the Symbiota jar and cover with the reserved 2 tbsp of starter culture or whey.
  4. Seal with the silicone airlock lid and stainless-steel ring and place the jar in a stable environment out of direct sunlight for 3-5 days.
  5. Once fermented, stir the ketchup and seal with the airtight seal and ring and place it in the fridge.