All classes
In-person classCOVID-19 SecureCultured CondimentsA journey of discovery into the fermented origins of condiments.
£50 pp
What happens in this class?

We will make a few of the following: probiotic mustard, lacto-fermented sriracha, lacto-fermented ketchup, Mexican fermented salsa, lacto-fermented mango/pineapple chutney and cultured horseradish sauce depending on the seasonal availability of various ingredients. The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must, must is prefermented 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.

Booking Options
Private Booking
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COVID-19 Secure

This class is COVID-19 Secure. Find out what this means here.

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Obby Guarantee

We ensure quality. If your class doesn't reach your expectations, we'll give your money back.

Obby guarantees good classes

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
Gnome House
7 Blackhorse Lane
E17 6DS
Gallery (4)


To: The Fermentarium

Cultured Condiments

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