Cultured Condiments: Sauces & Fruit Chutneys with Elizabeth Vecchiarelli - $30
Learn to make your own live-cultured condiments including preserved lemons, chutney, mustard, ketchup & more in this hands-on workshop with PRESERVED owner Elizabeth Vecchiarelli. We will learn about the history, nutritive value, and simple technique of lacto-fermentation. Each student will get recipe guides and a cultured condiment to ferment at home!
"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.
This class is presented by Preserved.