When: Tue., July 11, 7:15-8:45 p.m. 2017
Interest in gut health and probiotics continues to grow, fueling fans of fermentation to expand their repertoire of techniques and recipes. And some like it hot. Fiery Ferments, a new cookbook from Kirsten K. and Christopher Shockey, delivers with more than 110 formulations for spicy fermented condiments including sauces, salsas, relishes, and chutneys, plus recipes for dishes and drinks that use them. In this workshop, Kirsten will be focusing on creating fermented hot sauces, which can be made in your own kitchen. Chiles take the spotlight, with recipes such as Aleppo Pepper Mash and Thai Cilantro Paste.