Lacto-fermented Ketchup


Conventional ketchup often is loaded with toxic ingredients such as high fructose corn syrup, GMOs, and chemicals.  Our recipe is made with wholesome organic ingredients and probiotic bacteria.  Lactofermentation literally adds life to this condiment.  Not only that, it will extend the ketchup's shelf life for many weeks.  Traditionally, fermented foods were served as a condiment with meals, so we hope you will weave this healthful rendition of a classic American condiment into your kitchen routine.



14 ounces of organic tomato paste

5 tablespoons clean, filtered water

1/4 cup whey

1/4 cup apple cider vinegar

1/3 cup raw honey or maple syrup

1/2 teaspoon unrefined salt

1/2 teaspoon organic garlic powder

1 tablespoon organic onion powder

3/4 teaspoon organic chipotle chili powder (or to taste)


In a medium sized mixing bowl, whisk together all ingredients until smooth.  Transfer the mixture to a pint-sized mason jar leaving about an inch of headspace.  Tightly secure with a lid and let it sit at room temperature to ferment for two days.  Store in the refrigerator.