Recipe: Homemade Ketchup using Kombucha Vinegar

Lacto Fermented ketchup using a few simple ingrediants, and kombucha vinegar.


How to make kombucha vinegar in another blog post.

This lacto fermented ketchup turned out better than expected, at first it was a bit sweeter than I hoped but just a few days in the fridge fixed that.

Buy kombucha, milk kefir & water Kefir

For information on making Kombucha & Kombucha Vinegar

What you need:ketchup 1

  • 2 quart jars with lids
  • Long handled bamboo spoon
  • Mixing bowl (glass or plastic)
  • Plastic wrap
  • Kombucha vinegar
  • Tomato paste (jar, canned or homemade)
  • Course ground Pink Himalayan salt
  • Raw honey
  • Black pepper
  • Ground cinnamon
  • Ground cloves

Recipe:Ketchup 3

  • 1 cup kombucha vinegar
  • Optional: 2 tbsp water kefir
  • Optional 2 tbsp raw apple cider vinegar
  • 2 cups tomato paste
  • 3 tbsp raw honey
  • pinch of Pink salt
  • 1/2 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1/8 tsp ground cloveskethup 2


  1. Add your ingrediants to the mixing bowl.
  2. Stir until well blended using a bamboo spoon (you can use metal if you prefer or a hand mixer, my preference when dealing with kombucha is bamboo).
  3. Taste your mixture & see if it is seasoned to your liking.
  4. You can also add optional items like cayenne pepper or make it spicier.
  5. During this whole process do not be afraid to taste to see if it is tasting how you want.
  6. You want the consistency to be just a bit thicker than store bought ketchup at this point.ketchup 4
  7. So if to thick add more kombucha vinegar.
  8. If to thin add more tomato paste

Adding to jar:

  1. This is day 1
  2. Now divide in half & put each half into a quart mason jar. (you can do the mixture in one jar but keep an eye on it that it does not explode out).
  3. Add 1 tbsp of kombucha Vinegar.
  4. Do not stir, leave the vinegar across the top protecting the top layer
  5. Cover jar opening with plastic wrap.
  6. Screw the lids on the jars
  7. Sit in cupboard.
  8. Check once after 12 hours to release gas build up.
  9. This recipe does build up excess gas.kethcup 5

Day 2:

  1. Open the jars carefully & stir the sauce.
  2. Taste it to see if you think it needs more seasonings.
  3. Stir
  4. Add 1 tbsp of kombucha Vinegar
  5. Do not stir, leave the vinegar across the top protecting the top layer
  6. Replace plastic wrap & lids.
  7. Sit in cupboard.
  8. Check once after 12 hours to release gas build up.

Day 3:

  1. Open the jars carefully & stir the sauce.
  2. Taste it & check consistency, it should be done & actually can ferment to long, so the odds are slim it needs to ferment another day.
  3. Stir & see if it needs more kombucha or tomato paste
  4. Replace plastic wrap & lids.
  5. Sit in refrigerator

Done & tips:

  1. This ketchup can go bad easily during the fermentation process, so watch for fowl odors & taste or mold growing.
  2. I honestly do not recommend letting it sit at room temp any longer unless you can it.
  3. It can be done after 12 hours if that is what you prefer.
  4. You can season each jar differently if you prefer.
  5. Add more liquid or tomato sauce to get to your desired consistency.
  6. The ketchup will get bubbly from fermenting.
  7. Because of the kombucha in this it may grow a slimy kombucha baby, either blend it in or just discard it.
  8. The longer you ferment the more potent & gas filled it becomes, so vent the gas out gradually.


  • Store in fridge with lid tight.
  • I am not sure how long it last, mine so far is still good several weeks in.
  • It is up to you how long you think it stays good.
  • If you want to store it longer maybe try freezing or canning it

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