Cultured Homemade Ketchup

by | Updated: August 11th, 2017 | Read time: 1 minute

You’ve found healthy versions of chicken tenders, fries and even onion rings, striking a good balance between your kids’ taste buds and your parental dietary concerns. But when it comes to dips, you’re largely out of luck. Organic, store-bought condiments have sufficed, especially when short on time, but your inner, health-conscious Betty Crocker isn’t satisfied unless the foods your little ones eat are created in your own kitchen and you know exactly what’s in them. Enter this cultured, probiotic-enhanced, belly-pleasing homemade ketchup recipe. Now your kiddos can dip and dunk their finger foods without causing you any worry or guilt.

Homemade Ketchup in Small Glass Jar with Tomatoes |

Yields 8 oz.v


1 pkt. yogurt culture starter
1 oz. water
1/4 tsp. paprika
1/4 tsp. onion powder
2 Tbsp. maple syrup
2 Tbsp. raw apple cider vinegar
6 oz. tomato paste
1/2 tsp. pink salt, add after fermented


  1. In medium-sized bowl, combine culture starter in water so starter dissolves fully.
  2. Whisk in paprika, onion, maple syrup, vinegar and tomato paste. Store out of direct light for 2 days.
  3. Remove cover, stir then taste. Add salt to taste.
  4. Store refrigerated.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at