Fermented Condiments
with
Robin Wheeler
ABOUT THIS EVENT
Event Category
Food & Drink
Event Overview
By popular demand! Before harvest time ends, put the last of your garden to work for the rest of the year by turning your tomatoes, cucumbers and greens into all-natural condiments. Using time-honored fermentation techniques we'll make:
Ketchup (regular and spicy chipotle)
Coarse Mustard
Fermented Cucumber Dill Relish
Kale Sauerkraut
Vinegar (wine and beer)
We'll sample already-made versions of these recipes and cover the techniques to make them, food safety issues, and how to use your new condiments.
Minimum age
All ages welcome
Cancellation PolicyLocation
There are currently no upcoming dates scheduled for this Dabble. Log in to an account message the host or add to your bucket list to be automatically notified when new dates are posted.
MORE ABOUT YOUR HOST
I've been teaching people to preserve foods for years. Food waste makes me almost as cranky as eating the same boring things over and over. I'm always looking for new ways to expand the bounty for my farming and gardening friends. Grow it, preserve it, and eat locally year-round!
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