Better Than Storebought Ketcup Recipe (lacto-fermented)

I made lacto fermented ketchup a couple of time times while I was on GAPS. It’s a decent recipe, and filled the ketchup niche for me while I was not able to eat many different kinds of foods. Sadly, my husband said it was fine as a kind of tomato condiment, but it wasn’t really, you know, like *ketchup*.

So I bought him ‘real’ ketchup with msg and high fructose corn syrup while I focused on finishing my own diet experience. Now that I’m mostly off of GAPS I have a little more time and energy for new kitchen experiments, and realized that I really wanted to make a good-for-you ketchup the my husband would really enjoy.

A little research turned up this recipe as being a good substitute for storebought. And a little tinkering led to a combination of the two recipes. Colton did a side by side taste test on sausage and fried potato with my homemade ketchup versus the storebought ketchup we have right now (generic brand Kroger). He’s reserving complete judgement until he gets to try them on french fries, but on fried potato he said the homemade ketchup was actually better than the storebought.


Lacto-fermented Imitation Storebought Ketchup

6 oz can tomato paste
1/2 cup honey
1/4 cup vinegar
1/4 cup water
1/4 cup whey (drained from yogurt)
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Mix all ingredients in a pint jar. Cap loosely and ferment at room temperature for two days. (Keep it a few feet away from sauerkraut, sourdough or other ferments in your kitchen to prevent crossing of bacteria strains–different ferments use different kinds of good bacteria.) After two days tighten the cap and transfer to the fridge.

We taste tested after one day of fermentation and the flavor was good–it just hadn’t reached it’s peak probiotic level yet.

If you are a ‘we sweeten our yogurt with wheat bran’ kind of family, you can definitely cut down on the amount of honey in the recipe (by half to three-quarters, or just use this recipe), but if you’re really looking for a processed food replica use the full amount.

Chocolate Marshmallow Fudge (dairy free, grain/gluten free, soy free, gaps legal)

Technically I haven’t taste tested this fudge yet, since it’s for an event tomorrow evening, but I licked out the bowl, and it is *amazing*.

It’s based on the recipe for marshmallow fluff filling here:

and the chocolate truffle recipe here:

Part 1: The Fudge

1 1/2 cups coconut butter (aka coconut manna)

2 cups cocoa powder

1 cup honey

Blend ingredients thoroughly.


Part 2: The Marshmallow

1/2 cup water

1 package unflavored gelatin


1 cup honey

1/2 cup water

1 tsp vanilla


In mixer bowl, combine gelatin and 1/2 cup water.

Mix remaining ingredients in medium saucepan and bring to a boil. (I used a small saucepan. It worked, but I’d highly recommend a medium one, especially if you don’t like repeatedly take a pan of the stove to keep it from boiling over.) Continue boiling until it reaches 240 degrees (softball stage). (Uh, I don’t really have to tell you to stir it during that time do I? Because that’s pretty obvious, right? I should probably not write cookbooks…)

Turn the mixer on low, slowly pour in the honey mixture. Turn the mixer up to high and let it work its mystic power for about ten minutes. You can use those ten minutes to clean up all the sticky spatters on your stove or you can stand and stare at the mixer working like I usually end up doing…

Part 3: Marshmallow Fudge

My plan was to put half the chocolate mixture in the bottom of a pan (roughly equivalent to an 8×8, mine just happens to be rectangular), put the marshmallow mixture in the middle, and put the rest of the chocolate on top.

But… because of the various consistencies involved (the marshmallow being to soft to spread stiff chocolate on top of, and the chocolate being too crumbly to move after patting it out into the right size rectangle) I ended up with  a bottom layer of chocolate and a top layer of marshmallow with chocolate chunks in it. I think that will work very nicely, though perhaps next time I would mix all the chocolate into the marshmallow instead of trying to layer.

I only used 2/3 to 3/4 of the marshmallow mixture in the fudge. The rest is being saved for other undetermined amazingness….