so, like i said, on sunday i took a condiment class at the poketo store as part of their new series of workshops. our instructor in the photo above, zach negin, is telling us about great books for homemade fermentations. he’s a co-founder at sono trading company whose product, the mustard, i was introduced to at my first artisanal LA event. so cool to see small, handmade food companies making success happen. zach talked about using only natural ingredients, cooking with lard, and highly recommended sandor katz’ books, so we are totally on the same page, food-wise.
we were 15 people, set up around 3 long tables covered with vinegars, syrups, herbs & spices. we had basic instructions and some mixing implements. yet, in a mere 3 hours, we flavored and blended our own mustards, chopped chilis and prepped sriracha to ferment for a week before finishing, seasoned and blended a lacto-fermented ketchup, and cooked up a vegan worcestershire sauce—all with time to spare for a tasting of some of sono trading’s “in development” creations with complimentary wurstkuche fries from next door. what a fun day!
i made a yellow mustard with lots of red flavors, including some red fruit vinegar, pomegranate molasses and cassis syrup. we all made notes about our flavor profiles so we could possibly try to recreate them again, or compare with future recipes. i can see that mustard on its own is a pretty exciting world of possibilities. i can’t wait to try some variations on my own, but i’ll try to eat this up first so i don’t end up with a fridge full of mustard.
poketo has a great write-up here. they were gracious hosts, keeping our equipment clean, visiting and saying hi to each of us, giving gift bags [!] and offering a discount on same-day shopping [of which i took advantage]. they announced that the next class will be about kimchi, so i know i’ll be watching the site to make sure to get in.