Cultured Condiments April 21st

Description

Learn how to make a range of cultured condiments to add some delicious and nutritious interest to your dinner plate.

Friday April 21st 2023
10am – 1.00
At my Bideford Fermentary

In this workshop we’ll be exploring a range of fermentation techniques so that you can create:
– Kombucha mustard – a Dijon style mustard with live cultures
– Fermented red onions – delicious with curries and on salads
– Preserved Lemons – a classic addition to both Moroccan and Indian cuisine
– Carrot Achar – my take on a spicy condiment from Southern Asia
– Banana Vinegar – the most delicious homemade vinegar EVER

You will need to bring:

• A large sharp kitchen knife and a smaller kitchen knife
• A bag to carry your ferments home in
• 5 x 1/2 litre jars (kilner jars are best, but screw tops are fine to use too)

CANCELLATION POLICY
Stuff happens, so if you are unable to attend, please do let me know as soon as possible. I try to be flexible but, as a small business, last minute cancellations cause problems and headaches because it’s almost impossible to fill places at the last minute. If you cancel your booking up to 7 days before the date and time of the workshop you will receive a full refund. You can also transfer to another available date if you contact us at least 5 days in advance.

Full refunds and alternative dates will be offered if, for any reason, we have to cancel the workshop.