Easy Raw Ketchup Recipe (Lacto-fermented + Kid Friendly)
Lacto fermented ketchup is a delicious, tangy + zesty condiment that you can use on the daily with no guilt. It’s chock full of natural, healthy ingredients and lacto-fermented at room temperature for several days which increases the probiotic activity!

Man, my kids love ketchup! If we are having a picky food day, I find myself offering either ranch dressing (like this kefir dressing) OR ketchup to help my kids take in more protein and veggies. When I started examining the ketchup label though, I found myself disgusted. High fructose corn syrup, seed oils, cane sugar + other questionable additives in the store-bought versions? No thanks.
The good news is that homemade lacto-fermented ketchup offers a delicious, probiotic-rich alternative. This real food condiment is not only packed with beneficial bacteria, but it’s also one of the easiest ferments you can try—perfect for hot dogs, French fries, and your favorite tomato-based sauces!

I’ll be honest. I’m an over-thinker and I tend to overcomplicate things. When I first started our journey into whole foods and ancestral nutrition, I would get SO stressed out about swapping over ALL the things.
“Not only do I now make my own bread, but I also need to get a better water purifier, air purifier, start making my own soaps and salves AND on top of that I need to lacto-ferment, make yogurt and get chickens!“
… You can see how that feels very overwhelming. Well, the truth is, there are some really easy ways to make swaps in your kitchen that won’t cost you much time or effort. We call those “quick wins,” and they feel just as good as the bigger, more complicated ones.

Switching over simple condiments like this ketchup recipe will take you very little time and effort and it’s SO worth it in the long run.
Why You’ll Love Lacto-Fermented Ketchup
- A healthier alternative: This version skips excess sugar. Select either organic brown sugar, maple syrup or raw honey to sweeten!
- Fast + Easy: Whip this recipe up in one bowl and you’re done.
- Good bacteria for your gut: Lactic acid from fermentation improves your digestive system by adding beneficial enzymes and good bacteria.
- A great way to avoid processed foods: Say goodbye to processed additives and embrace natural flavors.
- Long-term storage: With proper fermentation, this ketchup can last 3-6 months in the fridge.
What Is Lacto Fermentation?

We love fermenting in our home. We frequently make lacto fermented sauerkraut, cauliflower kraut, and other ferments like kefir and yogurt. One of my favorite ways to preserve vegetables and give them a delicious tang + probiotic boost is to lacto-ferment.
Lacto fermentation is a unique way to preserve food that has been used for thousands of years. Our ancestors originally discovered that storing food in a brine of salt and water increased the shelf life of the food and gave the food a unique, zesty flavor. What they likely didn’t know, and what we know now, is that this process (called Lacto-fermentation) is extremely beneficial for our gut by allowing the growth of a bacteria called lactobacillus.

The simplest way to lacto-ferment vegetables is to use a brine made from salt. This brine kills off harmful bacteria while allowing the super-bacteria (Lactobacillus) to thrive! I use this process to ferment many different types of vegetables and condiments like this ketchup recipe!
Health Benefits of Lacto Fermentation
The health benefits of lacto-fermented ketchup are abundant. Here’s why you should consider adding this condiment to your go-to recipe list:
- Immune boost: When fermented foods are consumed regularly, they improve gastrointestinal permeability (leaky gut). This, in turn, decreases the amount of inflammation in the gut!
- Probiotic-rich: Fermented ketchup is teeming with good bacteria that promote a healthy human gut, improving digestion and boost the immune system.
- Processed Food Avoidant: Ketchup is one of those things that you consume quite frequently without realizing it. My kids have ketchup almost daily. Swapping out frequently used processed foods for simple, organic and healthy alternatives is the best way to pack a big punch for a whole-foods based diet!

Tips and Tricks for Lacto Fermented Ketchup
- Using the liquid from a previous ferment, like sauerkraut or the whey strained from homemade yogurt works great as a starter culture for this ketchup. If you don’t have any of those ferments but you have a lacto fermented jars of pickles (even store bought- I recommend the Bubbies brand), use the juice from that!
- Depending on the weather, your ketchup may ferment faster or slower. Be mindful of hot temperatures and transfer the ketchup to the fridge when it is to your desired tanginess.
- For the best flavor, use organic ketchup ingredients like homemade whey, raw apple cider vinegar, and celtic sea salt.
- Glass jars are the best way to store your ferment since plastic can leach chemicals. Cover the jar with cheesecloth, or a loose screw on lid while you’re fermenting at room temperature.
Ingredients

- 14 ounces tomato paste
- 2-4 TBS raw honey, maple syrup or brown sugar
- 1 teaspoon Worcestershire sauce
- 2 TBS raw apple cider vinegar
- 1/8 tsp cayenne pepper
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/3 cup of whey, fermented pickle juice or juice from any lacto-fermented veggie
- 1/2 tsp celtic sea salt
Supplies
- Glass jar (Quart mason jar or pint sized jar works great)
- Cheese cloth or semi airtight lid (for covering the jar)
- Food processor (for blending ingredients, optional)
- Large bowl
Step-by-Step Instructions

- Combine the ingredients: In a mixing bowl, whisk together the tomatoes, raw honey (or brown sugar/maple syrup), whey, Worcestershire sauce, raw apple cider vinegar, sea salt and spices.
- Transfer to a mason jar: Pour the ketchup mixture into a pint mason jar, leaving some space at the top to allow for expansion. You may need a second jar or prefer to use a quart-sized jar. Using a clean paper towel wipe the neck and rim of the jar clean. Loosely screw on the lid of the jar or cover it with cheese cloth + a rubber band.
- Ferment at room temperature: Leave it to ferment on your kitchen counter for 2 days. In warm weather, it may take less time, so check regularly for taste.
- Test the ketchup taste: After 2 days, taste your ketchup. If it has a nice tang from the lactic acid and a smooth tomato flavor, it’s ready! If not, let it ferment for another day or two.
- Store in the fridge: Once fermented to your liking, seal the jar with an airtight lid and transfer it to the refrigerator. Your homemade lacto-fermented ketchup will continue to develop flavor and can last for 3-6 months.
This great option for homemade ketchup is not just about taste—it’s about embracing real food and the traditions of lacto-fermented foods. I hope you enjoy!
If you loved this easy recipe, PLEASE share with friends and family- and Oh! Leave a review, please!


Easy Raw Ketchup Recipe (Lacto-fermented + Kid Friendly)
Description
Lacto fermented ketchup is a delicious, tangy + zesty condiment that you can use on the daily with no guilt. It’s chock full of natural, healthy ingredients and lacto-fermented at room temperature for several days which increases the probiotic activity!
Ingredients
-
- 14 ounces tomato paste
- 2–4 TBS raw honey, maple syrup or brown sugar
- 1 teaspoon Worcestershire sauce
- 2 TBS raw apple cider vinegar
- 1/8 tsp cayenne pepper
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/3 cup of whey, fermented pickle juice or juice from any lacto-fermented veggie
- 1/2 tsp celtic sea salt
Instructions
-
- Combine the ingredients: In a mixing bowl, whisk together the tomatoes, raw honey (or brown sugar/maple syrup), whey, Worcestershire sauce, raw apple cider vinegar, sea salt and spices.
- Transfer to a mason jar: Pour the ketchup mixture into a pint mason jar, leaving some space at the top to allow for expansion. You may need a second jar or prefer to use a quart-sized jar. Using a clean paper towel wipe the neck and rim of the jar clean. Loosely screw on the lid of the jar or cover it with cheese cloth + a rubber band.
- Ferment at room temperature: Leave it to ferment on your kitchen counter for 2 days. In warm weather, it may take less time, so check regularly for taste.
- Test the ketchup taste: After 2 days, taste your ketchup. If it has a nice tang from the lactic acid and a smooth tomato flavor, it’s ready! If not, let it ferment for another day or two.
- Store in the fridge: Once fermented to your liking, seal the jar with an airtight lid and transfer it to the refrigerator. Your homemade lacto-fermented ketchup will continue to develop flavor and can last for 3-6 months.