Learn to make condiments that last. Know what’s in your food. Stop buying sauces with corn syrup. Grow healthy probiotics.
You can do this.
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?
- 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.
Fermented Condiments Online
Live and interactive on Zoom. This 2 hour workshop includes a full demonstration of how Lanni makes fermented mustard and ketchup, all your questions answered, a PDF booklet with tips and recipes and lifetime access to the Greener Postures telegram group.
Fermented Condiments In Person
In person at Lanni’s home in Bellingham, WA. This 2 hour hands on workshop includes a PDF booklet, lifetime access to the Greener Postures telegram group and tasting of many fermented condiments.
More dates for live zoom workshops COMING SOON!
If you prefer to purchase just the replay and skip the live workshop, click the ”Sign Up Now” button and choose “Replay Only” when filling out the registration form.
For a List of My Recommended Equipment and Materials CLICK HERE