Fermented ketchup

Name: Fermented ketchup
Yield: 1 dish
Cuisine: Other
Ingredients: Passata; Sauerkraut brine; Apple cider vinegar; Allulose; Garlic; Soy sauce (sugar-free); Table salt; Cinnamon

A source of probiotics and antioxidants, this sauce supports gut health and the immune system. It has a spicy flavor with a hint of sweetness, making it perfect for adding to keto dishes.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Passata	Passata	Ingredient quantity for Passata in g
Include ingredient: Sauerkraut brine	Sauerkraut brine	Ingredient quantity for Sauerkraut brine in g
Include ingredient: Apple cider vinegar	Apple cider vinegar	Ingredient quantity for Apple cider vinegar in ml
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Soy sauce (sugar-free)	Soy sauce (sugar-free)	Ingredient quantity for Soy sauce (sugar-free) in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Cinnamon	Cinnamon	Ingredient quantity for Cinnamon in g

	Product release:	223
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

Cooking time not specified

Macronutrients in 100 g

Proteins	1.5
Fats	0.2
Plaid	1.6
Net carbohydrates	5.9
Fructose	0.9
Calories	34 kcal
Indexes
Glycemic index	27
Glycemic load	1.9
Insulin index, II	26.8
Disease inflammatory index, DII	-0.19
Antioxidant, ORAC	1 754

Calories per dayGenderGrowth

Weight loss	Detention	Set
4%	3%	2%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B6	101072241
C	91193221
E	9991911
K	811111782

Minerals

Nutrient	% of RDA
Fructose	??????
Lycopene	146146146291?29
Proanthocyanidins	363673731812
Chlorine	35353543359
Sodium	282828542613
Iron	16751393
Copper	1313122784
Manganese	10121115104
Potassium	912111486

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishesVery simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Other

339

Servings: 10 (1 serving ≈ 22 gram)

Digestion time: 2 hour

Mix the passata (150 g), very finely chopped garlic (5 g), brine from sauerkraut (30 g), apple cider vinegar (15 g), allulose (15 g), salt (3 g), sugar-free soy sauce (4 g), and a pinch of cinnamon. If the jar is not filled to the top, add a little water and another pinch of salt.

Seal the jar tightly and leave the ketchup to ferment at room temperature for 2-3 days. Check and stir every day. When the flavor becomes brighter and more sour, put the ketchup in the refrigerator.

Published: 02.06.2026

Updated: 03.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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