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 time.

You will learn to prepare:

Fermented Ketchup
Did you know ketchup began its life as a fermented fish sauce from Southeast Asia? Or that the earliest Western versions were made with mushrooms, walnuts, anchovies—even insects? Tomato ketchup is a recent twist in this lineage. In this workshop, we’ll prepare a tomato-based ketchup that revives fermentation’s role in building umami and extending shelf life—without relying on sugar and 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 needed.

Funky Relish
Relish was once a catch-all term for preserved chopped vegetables—bright, briny, and flavorful companions to bland or heavy meals. Drawing from this legacy, we’ll make a seasonal, fermented relish inspired by traditional techniques from across Europe, infusing it with spice, tang, and funk.

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

Participants will go home with jars of each condiment, along with recipes and historical insights to continue experimenting on their own.