Tabasco and Co - Fermented Sauces and Mustards

What's it about?

What would a barbecue evening be without suitable sauces or mustard? For example, Tabasco is first fermented before it is processed further. In this course, various techniques are explained on how to make fermented sauces and preserve them. How do you combine lactic acid fermented fruit and vegetables into a tasty chutney? How do you make fermented mustard? Stefan Weigert brings items for tasting. Each participant will prepare two ferments to take home.

Where?

Fort Kniepass
Unkenberg 169

Organiser: Fort Kniepass