FREE SHIPPING $50+ | Excludes Live Products




Recipe: Lacto-Fermented Spiced Tomato Ketchup

Rated 3.0 stars by 1 users

This ketchup is a great way to introduce your family to fermented foods. It has just the right blend of spices to make it taste similar to the store-bought kind, but with all the benefits of probiotic-rich fermentation. You can make it more or less sweet by adjusting the amount of maple syrup, or you can substitute honey if you prefer. If you can’t find strained tomatoes you can substitute 2 jars of tomato paste plus 2 jars of water in addition to the other jar of tomato paste.

20 minutes

160 minutes



Fermented Hot Sauce Kit

Vegetables Fermented Hot Sauce Kit

Fermented Hot Sauce Kit


Make perfectly spicy fermented hot sauce at home with our DIY Fermented Hot Sauce Kit!

This kit is also great for making kimchi, sauerkraut, and other fermented vegetables! Equipment in the kit may appear different than pictured.

Kombucha Starter Culture

Kombucha Kombucha Starter Culture

Kombucha Starter Culture


Our Dehydrated Kombucha Starter is the perfect way to experience Kombucha fermentation at home. 

The live cultures are shipped in a dehydrated state, so it can stay on your shelf until you are ready to get started!

After rehydrating the SCOBY, simply add the kombucha starter to sweet tea and ferment away to make a healthy, soda-like kombucha with all the tart zing you want.

Making Kombucha at home is not only a great way to save money, but it also allows you to control the ingredients and make a healthier tea! 




  • 1 jar organic strained tomatoes
  • 1 jar organic tomato paste
  • 2 large cloves garlic, crushed
  • 1/4 tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. organic onion powder
  • 1/2 tsp. dry mustard
  • 1 tsp. Celtic sea salt
  • 1/4 cup apple cider vinegar
  • 1/2 cup organic maple syrup (grade B)
  • Dash cayenne pepper, optional
  • 1/4 cup whey or kombucha starter culture


  1. Pour tomatoes and tomato paste in a large bowl. Add garlic, onion powder, powdered mustard, cloves, allspice, and salt. Whisk together.
  2. Stir in vinegar, maple syrup and whey or kombucha. If you like thinner ketchup, add water to your desired consistency.
  3. Pour into 3 pint jars, cap, and let sit at room temperature 2 days to ferment. Transfer to refrigerator when fermented. This lasts for months in the refrigerator, but your family is likely to polish it off much sooner.

    download our lacto-fermentation guide and recipe book