Kombucha Ketchup

In this recipe kombucha acts as both the culture and the added acidity to give your ketchup a tart zing. Enjoy this as you would regular ketchup but with a healthier twist.
Dish Type: Lifestyle: dairy free, gluten free, nut free, raw, vegan, vegetarian


2 6-ounce cans of tomato paste (gf if necessary)

⅔-1 cup long-fermented kombucha

⅛ tsp cinnamon

⅛ tsp cloves

⅛ tsp cayenne

⅛ tsp black pepper

Sea salt, to taste

¼ cup Sucanat or other unrefined sugar


Combine all ingredients in a medium-sized bowl and whisk well to combine.

Transfer to a quart jar, cover with a lid, and ferment 2-5 days, or until bubbly and fermented.