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A Real Food Ketchup Recipe with Probiotics

Real Food Meal Plans for Busy People

CUSTOMIZED MEAL PLANS

Traditional Gluten & Dairy free Paleo or Primal Autoimmune Paleo Vegetarian

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Welcome! I'm Jennifer, the owner & founder of Healing Redefined Holistic Wellness Center, holistic practitioner, and head nutrition nerd here at Healing Redefined.

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51 Responses

    1. It really is! Making things from scratch always sounds so labor intensive, but this one is definitely not. You can also make it in large batches and freeze some when you are happy with the flavor to save even more time.

        1. We have just discovered that we do the same now. πŸ˜€ I am going to start quadrupling my batch to hopefully last us a month. I love when my family is enthusiastic about the foods I make.

    1. Ruth, Thanks for sharing your recipe. πŸ™‚ I found cooking to be key in making it taste more like store-bought. Since I use raw garlic and onion, cooking also allow the flavors to meld better and mellow. It ultimately creates a richer flavor than the uncooked ones I have tried. I love to mix it with kombucha mustard (recipe to come) for the perfect condiment combo. If you try it, compare the two and let me know what you think!

    1. Making things from scratch is so much more fulfilling than I would have ever thought. It’s so great to have a community where we can all share and grow together.

      I would be happy to share my recipe at the Smart Solutions linky party. New blog hops are always fun!

  1. you mentioned freezing this in batches. Could this also be canned? I do a lot of canning–and making my own ketchup is something on my list for this summer!

    1. Absolutely! The lacto-fermented version will no longer be viable if canned, because the high temps will kill the probiotics. That’s my favorite version flavor-wise, so you can try making a thicker version without the sauerkraut juice and add it in & follow the fermented instructions after you open a batch.

  2. This is a new one for me… where do I get raw, fermented sauerkraut brine?? Is this something I can actually find in the health food section of my grocery store?

    My boys (five years old and 42 years old!) love ketchup and we are growing heirloom tomatoes this season so I am very excited to try this recipe!

    Thanks!

    1. You can either buy it or make sauerkraut and use the brine from that. Bubbie’s is a common brand that is available at most health food stores. You can also find homemade sauerkraut at some farmers’ markets.

      I’m sure it will be wonderful with heirloom tomatoes. We’ll be trying it with ours for the first time this year. πŸ™‚

  3. This is all new to me and some of it sounds like a laungage I don’t understand. I am going to try the baby steps and hopefull some day I will get it all and be happier and healthier.

    1. It is all quite overwhelming when you first step into the ‘natural’ world. Definitely take it in baby steps and go as slowly as you need to. Every step you take will add to your health.

  4. I really want to make this! I have two questions: do you buy or make your own tomato paste and can I use pickle juice instead of sauerkraut juice?

    Thanks!

    1. I would love to make my own tomato paste, but I’m still buying it right now. I think pickle juice would be a fun twist on the flavor. I would experiment and see if you like it. You can use anything as long as it tastes good to you!

  5. I would love to make this but I don’t know what or where to get the raw sauerkraut juice. If you can let me know I would really appreciate it!

  6. Would both freeze well? Or would the freezing defeat the fermentation?
    I’m going to attempt the unfermented kind first (as that’s what I have the ingredients for currently), but I will venture into the fermented sooner or later.
    Any tips would be great, thanks! And thank you for sharing!

  7. Hi. I’m currently trying this recipe, but I’m concerned it’s not fermenting properly. I used slightly less brine than you call for (it’s all I had), and put the ketchup in a mason jar. I see tiny bubbles all over after a day, but there is no buildup of pressure. I made my first batch of sauerkraut a few weeks ago, and I had to burp it every day! This is nothing like that, how do I know it’s fermenting properly, or at all?

    1. Tiny bubbles are a good indication of fermentation. I don’t find that there is strong fermentation action in fermenting condiments, so I’ve never had to burp mine (though I do it anyway just in case).

  8. Does this cause botulism. i just shared your recipe ( your link) on a Facebook page and I have been bombarded that fermentation with cooked veggies can cause botulism. I have been using this recipe for a while without any issues.

  9. Finally made this last night and use a bit on a meatloaf I made for my teen. He ate three helpings! We have been ketchup free for a while since we cannot have sugar and we have hated most ketchup recipes I have tried. This is a winner!!! Thank you!!!

  10. Hello, quick question, is the 1/4 cup brine added while making and then the additional 3 tablespoons used for fermenting or do I not add any brine while making? Thanks!

  11. Thank you so much for sharing this! I would love to have ketchup that instead of being filled with corn syrup is filled with probiotics! So much better for the family. Cannot wait to try making this at home!

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