Fermented Kimchi Ketchup Recipe

Kimchi and gochujang give this fermented ketchup recipe a deep, savory heat, while honey and vinegar lend a bright, sharp finish. Spoon it over burgers and hot dogs-or give your fries something better to dip into.

Fermented kimchi ketchup in a stoneware bowl on a wooden plate accompanied by French fries

Years ago, when I first started making fermented foods, I discovered the easiest way to serve them was to ferment foods my family already knew and loved.

Making our own ranch dressing with kefir was the first place we started. Fermented ketchup came next. It's easy to make. Kids love it.

And while this recipe has gone through many permutations over the years, we've recently landed on a favorite. This version uses kimchi -- not only to kick up the ketchup's flavor, but also to deliver a solid source of live cultures that help speed up the fermentation process.

Key Ingredients

Tomato paste gives ketchup its bulk and, from there, everything else just adds flavor. I buy the tomato paste in glass jars from Bionaturae. It has good flavor, the jars are resealable and it's organic.

Kimchi and kimchi brine perform a double function. First, they add flavor: a rich salty-funky-piquant deliciousness. Second, they inoculate the tomato paste with live cultures so that it ferments properly -- an important step considering the other ingredients are precooked (like the tomato paste).

Any kimchi works, but I typically use traditional napa cabbage kimchi when making this ketchup.

Gochujang is a thick, fermented red chili paste from Korea. It has a rich savory flavor balanced with a little sweetness and heat. You can typically find it in the Asian foods section of well-stocked grocery stores or in shops dedicated to Korean specialty foods.

Honey adds sweetness. You can also substitute any liquid sweetener for honey. Maple syrup works well.

Apple cider vinegar loosens the ketchup, making it more spoonable and spreadable. It also adds a pleasant acidity. You could use another vinegar such as white wine or rice wine vinegar. Or, consider increasing the amount of kimchi brine.

Spices include onion and garlic powders, smoked paprika and allspice. They add depth and flavor. You can easily increase or change these spices depending on what you like. Gochugaru, Korean sun-dried chili flakes, would be a nice addition and so would black pepper or a little citrus peel.

Fermentation

Like other fermented foods that require a starter culture, this kimchi ketchup recipe ferments quickly. It only takes a few days on the countertop.

You want a quick fermentation because ketchup is essentially a thick paste, so it's impossible to keep submerged in brine, as you do with fermented vegetables. As a result, it's slightly more prone to contamination by mold or other stray microbes. A short fermentation period keeps it (and you!) safe.

Rate this Recipe

5 from 3 votes

Fermented Ketchup Recipe

Sweet, spiced and with just the right amount of zip, this easy homemade ketchup is a breeze to make.

Prep Time10

Fermentation3

Total Time3 10

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Ingredients

1 (7-ounce) jar tomato paste
½ cup kimchi
2 tablespoons kimchi brine
2 tablespoons gochujang
3 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon allspice
½ teaspoon fine sea salt

Instructions

Combine the tomato paste, kimchi, kimchi brine, gochujang, honey, cider vinegar, onion powder, garlic powder, smoked paprika, and allspice in food processor or blender. Process until smooth.
Transfer to a jar, seal tightly and allow to ferment on the counter for up to 72 hours. Stir the ketchup once or twice a day during the fermentation period so that flavors develop evenly. Then transfer the to the fridge and store for up to 3 months.

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Common Questions

How long should I let the ketchup ferment?

The sweet spot for this recipe is between 48 and 72 hours. Keep in mind that it will ferment faster in a hot kitchen and slower in a cold one. Avoid letting it ferment longer than 4 days.

What kind of fermentation jar should I use?

While I'm partial to using airlocks and fermentation seals for most of my fermentation recipes, this quick ferment needs only a glass jar. I like to use small clip-top jars such as those produced by Fido and Le Parfait for this recipe.

How should I store it?

After allowing it to ferment for 48 to 72 hours, transfer the jar to the fridge. Store in the fridge for up to 3 months.