Cultured Condiments

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

The Fermentarium

Learn about fermentation and make delicious condiments in our in person Cultured Condiments class in North London. We’ll be going over the definition of fermentation and its health benefits, distinguishing fermentation from other methods of preservation like pickling or canning, and the main principles behind safe fermentation from start to finish.

We’ll start by laying out the main fermentation technique which will serve as a base for our recipes. Then we’ll delve into production – we’ll make a fermented ketchup, fermented Mexican salsa, and a fermented Caribbean chutney for you to take home and ferment according to our specific instructions. We’ll also discuss other recipes such as fermented sriracha, probiotic mayonnaise, fermented mustard, salad dressing, and much more.

Throughout the course we’ll suggest all sorts of ingredient substitutions and recipe variations to encourage you to get creative with your ferments based on what you have at home, as well as how to use them in dishes. The course includes a variety of fermented snacks for you to have a point of reference for the recipes we’ll be sharing with you.

Suitable for both newcomers to fermentation and experienced fermenters looking to try out new recipes.


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