04.12.16 // Fermented Condiments with Chelsea Wakstein // 6-8pm

Chutney, ketchup, vinaigrette, mayonnaise, salsa, pesto. All fermented. Learn to adorn every plate you eat with a probiotic condiment of some kind. In this class you will learn about the history of fermentation, health benefits of probiotic foods, and how to make and enjoy different fermented condiments. We will make some condiments in the class together and there will be many samples to try!

Chelsea Wakstein recently moved to the Asheville area from Charlottesville, Virginia where she was living on a small urban homestead, growing her own food and performing fermentation experiments - putting just about everything in the garden in her krauts. In Virginia she worked as the creative director for Farmstead Ferments, a small fermented food business and was graced with the opportunity to hone in her fermentation skills & teach fermentation classes around the state. She's passionate about spreading the gospel of bacteria, hosting community gatherings, eating wild foods, teaching earth based education, & mindful eating.

Cost: $15-30 sliding scale

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