Cultured Condiments Making Class

Give your condiment an extra kick with cultures and fermentation. In this cultured condiments class with local experts at The Fermentarium, you will learn all about 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. This is the perfect gift experience for any foodie out there who wants to take their dishes to the next level or fermentation fans on the hunt for fun things to do in London.We’ll start by laying out the main fermentation technique which will serve as a base for our recipes before diving into production. In this class, you'll make 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 class, 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. The course includes a variety of fermented snacks for you to have a point of reference for the recipes we’ll be sharing with you. Suitable for both newcomers to fermentation and experienced fermenters looking to try out new recipes.We kindly ask participants to bring 2 glass jars and a carrier bag or other suitable bag (Kilner or Fido type jars are best but you can use any jar), as this helps us to keep the cost of the course down and encourages the re-use of old jars. We will be making 300-400g recipes but you need to leave some head space between the jar contents and the lid, but not bigger than 500ml. Also you will probably want to use the jars after the initial batch to make your own ferments at home so you may want to buy jars big enough to suit you and your family needs. It is always better to have a jar that is too big rather than too small.

• Two condiments to ferment at home.
• Course notes including additional recipes to try.
• On-going support through our dedicated Facebook support group

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