Register via Short Mountain Cultures

We will explore making hot sauces and fiery condiments using the local abundance of hot peppers and other ingredients. We will delve into dry salting, brining, pastes, mashes, sauces, and aging.

This workshop is hands-on. Please bring a cutting board, chef’s knife, and bowl. Other materials and ingredients are included. Participants will leave with a hot sauce to continue fermenting at home.

The workshop will take place on September 1, 1-5pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of hot sauces and other fermented goodies.

This is a small, hands-on workshop. Limited to 20 participants.