Condiments and Veggies

PLEASE NOTE: This workshop is taught by others (not Sandor).


Condiments and Veggies
City, State: Palo Alto, CA

Dates:  September 30, 2012 to September 30, 2012

Lisa’s Private Kitchen, Palo Alto (address given upon registration)
Cost: $70

See website: ( to register or for more information

Contact or 650 858-1148

Learn how to make your own amazing probiotic-rich condiments and get helpful information, tips and tricks about fermentation. Take this opportunity to delve deeper into the culture and flavors of fermented foods. The workshop includes a handout with recipes specifically written for using  a Pickl-It jar Lisa’s new cookbook will also be available!

Condiments are one of my favorite ferments – it’s so easy to add these to your meals – Kids and adults love them. They are alive with beneficial bacteria (think probiotics with a much smaller price tag and much more enjoyable than swallowing a supplements), keep longer in the fridge and taste better than anything you can buy at the store. I’ve been told by people who don’t typically like mayonnaise that my lactofermented mayonnaise is spoon-licking good.

Seasonal vegetables and mayonnaise will be covered. If time permits, fermented salsa.


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