Homemade Ketchup (Lacto-fermented)

I grind pickling spice and add it straight to the ketchup. If you do not own a spice grinder, steep one full tablespoon of pickling spice in the apple cider vinegar before adding the vinegar to the other ingredients. Strain the spices out.


3 cups canned organic tomato paste
1/4 cup whey*
1 tablespoon salt
1/2 cup pure maple syrup
1/4 teaspoon cayenne pepper
1/2 cup fish sauce
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
1 red bell pepper, stemmed, seeded, and chopped
1/2 cup apple cider vinegar
1/2 tablespoon pickling spice, freshly ground
juice of one lemon

Blend everything together in food processor. Transfer to mason jars and sit at room temperature for 2 days to ferment before moving to the refrigerator.

*Note: Whey is the by-product of the cheese making process or can be obtained by straining plain yogurt. To do this, line a fine meshed strainer with cheesecloth and suspend the strainer over a bowl. Place plain yogurt in the strainer, cover with plastic wrap and refrigerate overnight. The whey will separate and drain into the bowl leaving you with a thick yogurt cheese. Use that as a protein packed replacement for cream cheese.

Update 4/1/10:  Amount of tomato paste should be 3 cups, not 3 cans.  Thanks, Kim!  jm