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Cultured Condiments

A journey of discovery into the fermented origins of condiments like ketchup, chutneys, salsas, etc.
£70 pp
Next available date:21st April 2024
What happens in this class?

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…

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Things to remember

Please bring 3 glass jars with lids of around 400 ml capacity. They can be upcycled or new with any type of lid: screw top, plastic or swing top.

The course includes a variety of fermented snacks for you to have a point of reference for the recipes we’ll…

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Booking Options
3hrs workshop1 class

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Age Requirement


Flexible cancellation policy

Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.
Your Teacher

The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.

In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.

In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run…

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Class Location
The Hornbeam Cafe
458 Hoe St,
E17 9AH