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Chef Bec’s Recipes – Fermented Salsa & Fermented Ketchup

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Try our Fermented Foods Recipes created by our very own Fermenting Chef Bec!

Fermented Salsa

1 punnet Cherry tomatoes, cut in half (4-5 large tomatoes cut into chunks)
2-3 shallots, thinly sliced
1 capsicum, diced
1 long chili, seeds remove and diced. Can add more depending on your tolerance
1-2 limes, juiced
2 garlic cloves
½ tbs salt
1tsp ground coriander, or ¼ cup coriander leaves (no stalks)
1/2 teaspoon of NuFerm’s Probiotics
Mix all ingredients together; adjust flavours according to your taste bud, using a clean spoon place mix into Mason jar and place lid on top


Fermented ketchup


  • Three 7-oz jars/cans of tomato paste
  • 1/3 cup raw honey
  • 3 Tb raw apple cider vinegar
  • 3 small garlic cloves, pressed
  • 6 Tb sauerkraut juice (preferred) or whey (liquid whey from draining whole milk yogurt)
  • 2 1/4 tsp sea salt
  • pinch cayenne pepper
  • 1/2 teaspoon of NuFerm’s Probiotics
  • Equipment needed: one fermenting jug


  1. Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine
  2. Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s).
  3. Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean.
  4. Put lid on jar and leave at room temperature for 3 days; then transfer to the refrigerator.


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