Fruity Lacto-Fermented Hot Sauce Workshop

Make a fermented hot sauce using pick-your-own garden fruit with us!!!

PURCHASE TICKET HERE
Suggested: $50 or pay what you can

Join hot sauce connoisseur Osamu (@kumasauce) and forager/fruit lover Cindy (@cindydoedee) at Fig Leaf Gardens for an evening of FRUITY FERMENTED FUN. We will be making hot sauce with fresh fruit from the gardens (and probably fruit gleaned from the streets). Bring a jar, a friend, and let's get saucy!!! 

In this workshop, we will go over:

•why make hot sauce as a preservation method

•the fundamentals of lacto-fermentation

•how to play with ingredients, like local fruit, to get the flavor you want

•what salt to use and brining techniques

By the end of the workshop we hope you will walk away with the confidence to ferment hot sauce with any fruit you find! 

Ingredients provided:

•fresh, pick-your-own garden fruit: plums, apricots, and probably blackberries and raspberries

•all the chilis you'd need (probably some fresh, dried, smoked so you can customize)

•several seasonings you can play with

Please bring:

•at least 1x 16-oz jar (we love reusing!)

•pen & notebook to take notes

We will likely have additional jars of pre-made hot sauce available for purchase on site.

📸 One photography work-trade available! If you'd like to help us photograph this event in exchange for a ✨free ticket✨, please email cindy@uprootteas.com.

ABOUT US: 

Osamu and Cindy quickly became friends through a shared love for foraging, fungi, fermented foods, and FUN!!! Osamu introduced Cindy to his previous hot sauce experiments in his idyllic backyard with a bountiful plum tree that needed harvesting. Together (and with the help of friends) they gleaned many a stone fruit throughout East Bay, conducting fermented hot sauce experiments and taste tests. This collaboration is brought to you by our shared desire to see our community cherish the abundance of fresh, local fruit we are blessed with and find ways to reduce their waste through fun preservation techniques. 

Osamu is a hot sauce maker, pop-up chef, urban planner, and advocate for environmental justice. He believes good food and good cities have a lot in common: both bring people together, keep us healthy, and make everyday life better. He currently works at Aedan Fermented Foods and in various kitchens around the Bay. He's always excited to connect with fellow cooks, organizers, and creative collaborators! Reach out on Instagram at @kumasauce.

Cindy is a forager passionate about reconnecting community with the natural world. She grew up foraging with her family, and now hosts flora and fungi-focused nature walks in the Bay Area. She cares about food sovereignty and empowering marginalized groups in outdoor spaces. She also runs Uproot Teas, a small batch loose leaf tea company and moonlights as a market vendor for Volcano Kimchi. You can find her foraging adventures on social media at @cindydoedee.