What makes a great Hot Dog? – A Historical Fermentation Workshop on Ketchup, Mustard & Relish

A Historical Fermentation Workshop on Ketchup, Mustard & Relish
🗓 Tuesday, 30th of September
🕖 19:00 – 21:30
📍 Fermenthings, Brussels
💶 €42 per person

Before condiments became industrial conveniences, they were handcrafted staples—preserved with care, made from what was at hand, and deeply rooted in regional techniques and seasonal rhythms. In this workshop, we’ll explore the pre-industrial lives of ketchup, mustard, and relish—learning not only how to make them, but how to preserve them in ways that stretch flavor and memory through vinegar.

Real Mustard & Mustard Balls
From Roman kitchens to medieval monasteries, mustard has been a constant in European food history. We’ll grind whole seeds into fresh mustard and explore the nearly forgotten tradition of mustard balls—dried, spiced orbs of mustard that were once stored like pantry gold and rehydrated when funk.

We’ll close the evening by tasting our creations on hot dogs (vegan seitan or classic)—a simple canvas for these storied own.