Spice up your life and make probiotic mustard, ketchup and horseradish. 

WHAT'S THIS ALL ABOUT? 

Make your own probiotic mustard, fermented salsa, lacto-fermented chutney and a cultured horseradish sauce. Condiments just got a little bit more interesting thanks The Fermentarium. So sort out the good from the bad, tend to your gut flora and learn how to turn your diet into a probiotic powerhouse.  

WHAT WILL I BE LEARNING?

The team will take you on a journey of discovery into the origins of the condiment, before learning to make your own spicy treats. There’s even a fermented ketchup which should make a sausage sizzle, and your gut smile.

THE ALL IMPORTANT DETAILS

This class is 3 hours for two people and happens once a month on Sunday in Walthamstow (on the Victoria Line). You will make will make a few of the following: probiotic mustard, lacto-fermented sriracha, lacto-fermented ketchup, Mexican fermented salsa, lacto-fermented mango/pineapple chutney and cultured horseradish sauces to take home, given recipes and a tonne of knowledge to carry on your new hobby. Suitable for beginners. There are 10-12 people in a class.

You might also like our fermenting and preserving workshop.