How to Make Homemade Ketchup


by Isabella

There is nothing easier than grabbing a bottle of ketchup at the supermarket, but there was a time when people made it themselves!

It’s actually quite easy to make homemade ketchup, and it’s a great skill to have for times you might not be able to rely on the supermarket for your favorite condiments.

The great thing about this ketchup is it is lacto-fermented, which means not only is it delicious and far superior in taste and quality to store bought ketchup, it is also full of added nutritional benefits and naturally-occurring probiotics.

Let’s get started!

Here’s what you’ll need:

  • 21 oz of tomato paste
  • 1/3 cup honey, preferably raw
  • 3 Tbs apple cider vinegar
  • 3 cloves garlic
  • 6 Tb liquid whey
  • 3 tsp salt
  • pinch cayenne pepper

A note on whey: this is not the powdered fitness supplement you’ll find at GNC–that definitely won’t work! Whey is the liquid by-product of cheese or yogurt making.

The easiest way to get it is to take a carton of organic, whole-milk yogurt, and place it in a strainer lined with a napkin or cheesecloth. Place the strainer over a bowl, cover, and wait a few hours. The whey will collect beneath, and you’ll have the added bonus of some deliciously thick Greek-style yogurt!

Homemade Ketchup Steps

  1. Combine the liquid ingredients together in a bowl and stir well to combine.
  2. Mince your garlic and add, along with the seasonings to the liquid ingredients.
  3. Using a rubber spatula, pour into a canning jar. Spread flat on the top.
  4. Using a clean paper towel or napkin, clean the top of the jar above the ketchup.
  5. Cover loosely with a lid, and leave on your counter for three days. Then, transfer to the fridge and enjoy!

It really is that simple! Spread on a burger or hot dog, slather over some chili fries, or use as the base for sloppy joes or bbq sauce.


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