Fermentation is an ancient form of food preservation that’s done by creating an environment where the natural beneficial bacteria on the food can thrive. This in turn creates an environment where ‘bad’ bacteria that would normally break down the food cannot survive. This preserves your food and prevents mold from growing.

Did you know that traditionally, most condiments were fermented? Fermenting gives great depth of flavor and also helps the condiments last longer in cold storage. Join your host Lanni to talk all things fermented condiments. She’ll cover mustard, ketchup, salsa, relish, and even applesauce.

At this workshop, we will cover the following:

• How fermenting sauces and relishes differ from vegetables.
• Why ferment condiments?
• Supplies.
• Raw materials.
• Caring for a developing ferment.
• Food safety.
• Long term storage.
• Different ways to ferment mustard.
• Basic fermented ketchup.
• Basic fermented dill relish.
• Quick fermented salsa.
• Quick fermented applesauce.