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Seasonal Kitchen – Condiments
Aug 17 2017 /6:00 pm - 8:30 pm$25 – $30
The benefits that fermented foods have for our gut health and overall wellbeing have been in the spotlight for a while now. Sauerkraut might come immediately to mind, but there are many other foods that are easier to eat regularly that can also be fermented or made with fermented ingredients. Condiments are typically used daily in most households, so why not make them ourselves and turn them into probiotic powerhouses? Learn how to DIY homemade lacto-fermented ketchup, kombucha mustard from scratch and delicious living mayonnaise!
Instructor: Cole Ina‘s obsession with food is rooted deep in her role as the eldest of four children with a single mom. She was responsible at an early age to make sure her brothers and sister ate and ate well. A passion for nurturing through food quickly developed, and in the last five years fermenting food and sharing its benefits has become the focus of her spare time. The hobby propelled her to a position at Pilgrim’s Market a year ago making a variety of lacto-fermented products for the store, under the brand name Cultured Mama. She is currently working on creating a line that will be distributed regionally before the year’s end.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS. CLICK HERE TO REGISTER.
This program is made possible by generous support from Pilgrims Market.