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Bringing elements of the homestead to everyday life.

fermentation • cooking • herbalism • foraging • traditional crafts • cooking • community

Lacto-Fermented Ketchup

Women's Heritage


Ketchup is usually a preferred condiment in most households and this recipe does not disappoint. Slightly sweet and spicy with just the right amount of tang from the fermentation process, this ketchup recipe has become our family's favorite. 

Use on anything you would put traditional ketchup on. Our favorites are roasted sweet potato wedges and eggs. 


● 2, 6 ounce cans tomato paste
● 1/4 cup raw honey, maple syrup or whole unrefined cane sugar
● 2 tablespoons fresh whey or water kefir
● 2 tablespoons raw apple cider vinegar, plus extra for thinning the ketchup,
if desired
● 1 teaspoon unrefined sea salt
● 1 teaspoon allspice
● 1 teaspoon cinnamon
● 1/2 teaspoon ground cloves


1. Spoon tomato paste into a large mixing bowl and stir in raw honey or other
natural sweetener of choice. Whisk in 2 tablespoons fresh whey or
water kefir into the sweetened tomato paste along with apple
cider vinegar, sea salt, allspice and cloves. Continue whisking these
ingredients together until the paste is smooth and uniform.
2. Spoon the homemade ketchup into a mason jar and cover with a
cloth or lid and allow the ketchup to sit at room temperature, undisturbed,
for three to five days.
3. After three to five days, uncover the homemade ketchup and give it a
thorough stir before transferring to the refrigerator. Naturally fermented
homemade ketchup will keep for several months in the refrigerator.


Love, Emma