Fermented ketchup

My daughter is a big raspberry water kefir fan but when it comes to eating fermented vegetables there is a marked resistance. Fair enough, some of the ferments I make require a mature palate and an open mind!

Imagine my delight at discovering a recipe for fermented ketchup that firstly, she likes and secondly, is made with apple cider vinegar with mother, and sauerkraut juice! Not only is it delicious, it is packed with probiotics. Victory!

I found a couple of fermented ketchup recipes online some time ago and experimented until I settled on the recipe below. I cannot and do not claim ownership of the recipe.

Makes 1, 500ml Jar

200g tomato puree
3 small garlic cloves, minced
80ml raw honey
6tbsp sauerkraut juice
3tbsp apple cider vinegar with mother
2tsp fine sea salt
Pinch of cayenne pepper (optional)


  • Combine all of the ingredients in a blender and blend for a few minutes until the mixture is smooth.

  • Transfer into a clean 500ml jar. Allow 2.5cm headspace at the top of the jar.

  • Seal the lid and keep on your worktop out of direct sunlight. Allow to ferment undisturbed for 3 to 5 days.

  • Taste it from day 3 to see if it is to your liking.

  • Store in the fridge where it will keep for two months.