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Lacto Fermented Ketchup Recipe

by Amber Fairweather |

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


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.)


  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.