Our HOW to series presents - Fermented Condiments with Cindy

Mar 01, 2017

Location: 10th Avenue Market

7:00pm - 8:30pm

It’s so easy to make your own mustard, ketchup, mayonnaise, salsa and bbq sauce and with lacto-fermentation, you not only lessen the sugar content, you also add great flavor and good gut bacteria.

Eating live cultured foods with each meal can seem like a challenge, but using your own lacto – fermented condiments makes it so much easier! And, now that you’ve learned how to create a sourdough starter (covered in the previous How 2 session), you can use it for a myriad of other ferments.  It’s so easy to make your own mustard, ketchup, mayonnaise, salsa and bbq sauce and with lacto-fermentation, you not only lessen the sugar content, you also add great flavor and good gut bacteria. In this session, Cindy will provide a refresher on general fermentation principles and then apply that to making some fun and fabulous fermented condiments. (If you missed making the sourdough starter in the previous session, don’t worry – the recipe will be provided).