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Fermented Condiments – Lacto-Fermentation

March 31, 2013 @ 10:00 am - 12:00 pm


Explore the world of nourishing fermented condiments.

Lacto-Fermentation makes food more nutritious, as well as tasty.  Humanity has been fermenting food for hundreds of years as microscopic organisms transform food and extend its usefulness. When lacto-fermenting vegetables, we are inviting lactic acid forming bacteria to transform our fresh veggies into products like sauerkraut, kimchee, and a variety of relishes and pickled preserves. Lactic acid is a natural preservative that inhibits putrefying bacteria. These bacteria are present on all surface of all living things.

Val Andrews is a culinary professional bringing over 25 years experience to her art. She has worked as a food service manager, culinary instructor, recipe developer, caterer and farmers market stall operator. She is dedicated to the use of local organic ingredients and creating a dining experience that is not only delicious but health giving and memorable. For Val, good food, whether you are growing it, preparing it or eating it is the foundation for forging strong joyful relationships and building community. Val has been preserving and fermenting foods since her childhood. She has a unique gift at making her students feel confident and empowered to take these ‘hands on skills’ home and put them into practice.

Learn to make tasty fermented condiments in our final fermentation course. Val Andrews will be leading the class through ways to ferment tasty condiments. Hot pepper sauces, chutneys, relishes and even mayonaise can be fermented! Join us and learn some unusual and delicious ferments to spice up your meals.  This class includes many samples, recipes and hands-on fermentation making session and your very own jars from the batches.

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When: Sunday, March 31st 10:00am-12:00pm

Where: Artisanale French Country Cooking- 214 Woolwich Street, Guelph

Cost: $45 including all materials, equipment, samples and take home jars

Minga’s mission is to make all our courses financially accessible. If you’d like to take this course and have a financial constraint, please email to discuss a subsidy.

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March 31, 2013
10:00 am - 12:00 pm
Event Category:


Human Female Breast Milk and environmental toxins