1/4 onion
1 clove garlic
1/2 tsp ginger
1/4 tsp cayenne pepper
1 Tbsp tamari
3 Tbsp raw apple cider vinegar
3 Tbsp local raw honey
1 1/2 cups tomato paste
1/8–1/4 cup ginger bug
Tiny layer of kombucha (save for the end)


Combine onion, garlic, ginger, cayenne, tamari, and apple cider vinegar in the food processor to make a paste. Mix the paste with the remaining ingredients, reserving the kombucha. Pour ketchup into jar and cover the surface with a thin layer of kombucha to help preserve the ketchup. Leave the jar to culture on your counter at room temperature for 2 days. Refrigerate thereafter. It will keep for a couple of months.

Comments are closed.