Condiments and Veggies

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

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.

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.

May 19, 2013, 2013 Sunday 1pm to 3pm
Lisa’s Private Kitchen, Palo Alto (address given upon registration)

Contact or 650 858-1148 to sign up or for more information.


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