Easy Homemade Fermented ketchup

When I was little I was obsessed with ketchup. Eventually I grew out if, only adding it to socially accepted ketchup-worthy foods. Later in life when I started learning about ingredients, I swore it off…until I discovered homemade ketchup!
I mean, have you seen the ingredient list on some of those commercial ketchup bottles? High fructose corn syrup, no thanks. Natural flavoring, sounds good enough, but it could mean it contains beef byproducts (source)–yuck!
Ketchup and I have rekindled our love!

Easy Homemade Fermented Ketchup


  • 2 7 oz Bionature Organic tomato paste (find it here)
  • 2 tbs raw apple cider vinegar (like this one)
  • 1/4 cup raw honey (find it here)
  • 3 tbs whey
  • 1 clove of garlic
  • 1/4 tsp sea salt Find it here)
  • Combine all ingredients in a bowl and mix well.
  • Transfer to an air tight container, like these Fido jars
  • Leave on counter 2-3 days 
  • Store in the fridge  
That is it! 5 minutes to prepare, healthy, and even more delicious than commercial ketchup!
Fermentation is optional. You can skip the whey if you want and serve immediately, but why would you want that when whey is so beneficial? Whey inoculates food against bad bacteria that may grow, it can be kept in the fridge for up to 6 month. Plus, fermented foods are rich in enzymes, probiotics, and help our bodies absorb important nutrients. 

About Stephanie

Stephanie is a stay-at-home mom to her curly-haired two year old son, a nursing student, dog lover, and yoga enthusiast. She loves to share her tips on making green and healthy living attainable to families getting
started in the wonderful world of eco-consciousness. She believes in
real food and living as natural as possible…and why not, leaving behind a
better planet for our children.


  1. you said 1/4 raw honey. ? recipe sounds awesome and so easy. also where do you find whey?

    • Thanks for catching that Tammy! It’s 1/4 cup. Whey is so easy to get. Purchase full fat plain yogurt (or make your own, I’m just not there yet lol) and strain it with a cheesecloth for a couple hours in the fridge, the greenish liquid left is whey, the thicker yogurt is “Greek” yogurt! 🙂

  2. I can’t have dairy, what would you suggest in place of the whey, and why is whey used? Thanks!

  3. Stephanie–2 questions: 1) do you think this can be done without the honey? I’m going to be doing the 21DSD and will be omitting all sugars for 21-days. 2) I can use 100% whey protien on the 21DSD, which I have in powdered form–do you think this will work? Or should I do as you suggested and use the liquid from my fermented kraut instead?

    • Naturally Mindful says:

      Hi Dani, I don’t know how it will taste without the honey. It may work, but it may just be more tomato pasty than ketchupy, know what I mean? For the fermenting I would use the kraut juice, I don’t think the whey powder would ferment it.

  4. We also don’t use and sugars including honey. I use a couple of drops of stevia in the ketchup I make now. Do you think it will cause any problems to use stevia in fermenting?

    • Hi Jennifer, I personally have never used stevia. My guess is it wouldn’t be a problem. Let us know if you used stevia and how it turned out!


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