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Fermented Condiments?!

April 25, 2017

Did you know that traditionally, condiments were nearly all, if not completely fermented foods? Think of pickles, sauces, vegetable dishes like sauerkraut or kimchi, or imagine anything that goes on a charcuterie board- cheeses, sausages, olives, and mustards. All of these are, or started out as, fermented foods. It was a way to preserve foods with important nutritional content for use throughout the year, as well as a way to add a variety of flavor elements to the meal. Traditional cultures may not have known that they were also adding important gut-building microbes or "probiotics" but we do! Unfortunately, now most of these are processed products full of sugar and worse. But it doesn't have to be like that. Proper condiments are fairly easy to make, and fortunately, they are also making a comeback in the grocery stores!

This week, Lyndsay is teaching a condiment basics at two locations in Virginia Beach. One may even end up on Facebook Live. Make sure you follow us on social media and are subscribed to our emails to get all the best of what we're teaching! 

 

 

 

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