Fermented Condiments Workshop
In this workshop we will cover various applications such as mustard, ketchup, pestos, hot sauce, salsas, sandwich embellishments, dipping sauces and how simply fermenting these items can help add more flavor and living vitality into your everyday meals.
It is recommend to bring a notebook, as we will be covering a good amount of information together.
Each attendee will take home a fermented condiment we prepare together in class, choice will be based on what is seasonally available.
A sampling of various finished condiments will be provided.