“Way Better Than Regular Ketchup” Homemade Fermented Ketchup Recipe

Farmpunk Advocate: homemade fermented ketchup

This fermented ketchup recipe is so easy to make and delicious that the only thing I learned while making it is that I need to make A LOT! I would double this recipe next time. This recipe made three small jars and I ate a whole jar in one sitting!

I thought the perfect thing to try my fresh, delicious ketchup with was Cavendish Farms Golden Crowns,* which are like little tater tot discs. They’re absolutely unhealthy and a processed, packaged food, which, as you know, isn’t really what I’m all about, BUT they are made in PEI, which is local-ish for me, so I don’t mind buying them occasionally. You can find them in the “Breakfast Potatoes” section of Sobey’s. Meanwhile, I’ll put “post about home-made tater tots” on my To-Do list.

Farmpunk Advocate: homemade fermented ketchup

It is “way better than regular ketchup” according to my ketchup-hating roommate (I know, right? How can anyone hate ketchup!) It makes things ketchuppy to varying degrees!

Happy dipping!


Homemade Fermented Ketchup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Homemade Fermented Ketchup

Delicious, real food fermented ketchup.


  • 2 small cans of organic tomato paste (~12 oz)
  • 5 tbsp maple syrup I buy from Sugar Moon Farm because I love going there!
  • 1/2 cup apple cider vinegar I used Boates, which is also local for me.
  • 1/2 cup raw sauerkraut brine
  • 1/2 cup water
  • 1/2 medium onion
  • 1 giant garlic clove or a few small ones
  • 2 tsp sea salt or himalayan salt (Quantity is for coarser salt. Use less if substituting table salt)


  1. Blend the water, onion and garlic until smooth.
  2. Add onion mix and everything else except 1/4 cup of brine to a pot and simmer for 20 minutes.
  3. Allow to cool completely.
  4. Put in jars and spoon remaining brine on top of each jar to cover the ketchup.
  5. Let ferment about 5 days and then refrigerate.

* Golden Crowns contain sodium acid pyrophosphate, which sounds like a scary chemical so I looked it up. From what I can tell, it is used in processed potato foods to prevent discolouration. Although prolonged, excessive consumption of phosphates in the diet can have negative side effects, phosphates are much more concentrated in meats and dairy products than when used as additives.  Since I don’t eat meat, and don’t eat very much dairy, I’m not too worried about some phosphates in my hash browns. For the record, I have no affiliation with Cavendish Farms whatsoever.  I just really like tater tots, so being able to buy local ones makes me happy.

Here’s an article I found about sodium acid pyrophosphate: Livestrong Article

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2 Responses

  1. LaurieIsabel says:

    where did you get raw sauerkraut? Or did you make it? I think the stuff at the normal grocery store is pasteurized or something so not sure if that would work?

    • Caia says:

      Sorry I missed this comment! I get the raw sauerkraut from Planet Organic, it’s Bubbies brand, but it’s much cheaper to make it yourself. You can just make a tiny batch of kraut in a jar if you only want the brine.

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