The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must, must is pre-fermented wine to which crushed mustard seeds were added. Now most commercial condiments contain large quantities of sugar and additives. We look at how to make condiments using just natural ingredients.
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.
Next available date:30th March 2025