Mess Hall DC Cooking · Washington, DC
Date & time
Today, Jun 23
1:00 PM
Duration
2.5 hrs
Difficulty
Beginner
A workshop covering the basics of fermenting hot sauces, shrubs, and other condiments using fresh peppers and seasonal produce. Students blend and bottle their own small-batch hot sauce to take home. The session covers both lacto-fermentation technique and vinegar-based approaches, with emphasis on flavors you actually want to eat.