Naturally fermented foods use salt (or a culture starter in some cases) to create a welcoming environment for good bacteria. This process, known as Lacto-fermentation, naturally preserves the ingredients and provides the familiar sour taste in sauerkraut, yogurt, and sour pickles. No heat or vinegar is used, the resulting ferment is teeming with healthy probiotic flora, and the vitamins and digestive enzymes are retained.

In this hands-on workshop Rebbeka Hutton of Alchemy Pickle Company will cover all of your pickle and fermentation questions while you prepare your own custom hot sauce for you to ferment at home. 

Expect to take home at least two hot sauce variations of flavours you create yourself! Seasonal, local organic produce, and jars will be provided. We will be sourcing most of the ingredients from the farmers market a few days before the workshop, so it’s hard to know what will be available, but in the very least we will have a few kinds of fruits, several types of hot and sweet peppers, fresh and dried herbs and spices, and fresh garlic. Feel free to bring along any special ingredients or jars you’d like to use.

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Rebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable, healthy food in order to help grow the good food movement in Canada. Her experience as a cook, program facilitator, fundraiser, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate. Alchemy Pickle Company produces regional and seasonal fermented vegetable pickles, sauerkraut and kimchi, and naturally carbonated kombucha with produce purchased direct from local organic farms since 2012. @alchemypicklecompany