Fermented Ketchup (or Catsup, if you prefer)


Fermented Ketchup (or Catsup, if you prefer)

Fermented Ketchup (or Catsup, if you prefer)

A tasty and healthy ketchup


  • 12 ounces no-salt-added tomato paste
  • 1/4 plus 1/8 cup filtered water
  • 1/8 cup whey
  • 2 tablespoons apple cider vinegar (preferably raw)
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon noniodized salt (preferably sea salt)
  • 1/4 cup raw honey


  1. Mix together all ingredients in a medium bowl. Pour into a clean, 1 pint jar. Be sure to leave an inch head room. Cover and let sit at room temperature for 2-4 days. Check for flavor after 2 days. Refrigerate.


Use the spice amounts as jumping-off points. Add as much or as little as you like.

Add 1/8 teaspoon cayenne for some heat.

Besides being good on its own, mix some with sour cream for a nice salad dressing. Add cayenne and some Worcestershire sauce, and you have a base for barbecue sauce.


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