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Cultured Condiments

This is a live streaming course over 2 sessions of 1 1/2 hours each during which we will make together a range of cultured condiments.
5 Students
About this class

This is a live streaming course over 2 sessions of 1 1/2 hours each during which we will make together condiments such as: lacto-fermented ketchup, Mexican fermented salsa, chutney, salad dressing, mayonnaise and explain how to make other live fermented recipes such as sriracha and mustard. The emphasis is on learning through making but there is also an introduction to fermentation, the history, principles, health benefits, a run through of equipment, ingredients and sanitation. There will be a 10 page PDF document with all the recipes and techniques. There will be an additional Whatsapp chat support for 1…

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What you will learn
  • how to create conditions for lactic fermentation.
  • how to make traditional fermented chutney.
  • how to make spicy salsa.
What you will need
  • A selection of vegetables
  • A few ordinary jars
  • chopping board, knife, bowl

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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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To: The Fermentarium

Cultured Condiments

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