Fermented Ketchup [Magazine Feature]

Fermented Ketchup [Magazine Feature]

This Fermented Ketchup Recipe originally appeared in the January 2016 Issue: The Flavours of Fermentation

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 5 Jan '16

Prep time: 15 minutes

Fermenting time: 3 days

Storage: Up to 6 months in the fridge

Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.

Honey Ferments

  • Used for whole or cut fruit, vegetables and spices soaked honey
  • Put the desired ferment into a glass jar, cover with raw honey
  • Rotate daily to be sure the everything is drenched in the honey


  • 3 x 250 g jars of tomato paste
  • 1/3 cup raw honey or maple syrup or coconut sugar
  • 3 cloves garlic
  • 4 tbsp apple cider vinegar (or jun kombucha, if you have it)
  • 7 tbsp homemade fermented sauerkraut juice
  • 3 tsp Celtic sea salt or pink Himalayan salt
  • 1 tsp cayenne pepper or smoked paprika

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  1. Mix everything incredibly well in a high-powered blender. Season to taste. The extra tang the homemade fermented sauerkraut juice really makes a difference.
  2. Transfer to a jar to ferment. Close the lid and ‘burp’ daily.
  3. Ferment for 2-3 days, taste, and refrigerate when it is done.

Tip: Put this in a squeeze bottle and the kids won’t notice!



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