Each workshop involves hands-on learning, requiring minimal kitchen equipment and whatever ingredients you can get hold of during lockdown. This means that by the end of the workshop you will have one or two of your own ferments already underway, but if preferred you can just watch the demonstrations. All you really need is a knife, chopping board, a mixing bowl, a small amount of salt, any of the ingredients that you can get hold of, and some kind of fermenting vessel(s), such as a couple of reasonably-sized glass jars, but even a freezer bag will do! (See below for more on fermenting vessels.) However, a full list of equipment and ingredients, is included in the booking information.

All workshops are suitable for individuals, groups or families. They will be tailored to the group so will be suitable for beginners and more advanced fermenters alike. Numbers are limited to enable discussion and questions. Children will be required to have appropriate supervision for the short part of each workshop that requires the use of knives. All bookings are made at the participants' own risk – a nearby first aid kit with plasters is recommended.

You’ll learn all you need to know to continue your fermenting adventures at home. At least 8 weeks follow-up support is included in the fee, for each participant, in a dedicated facebook group.

There are 4 workshops that can be booked separately or together:

Workshop 1: sauerkraut or easy kimchi

You will learn the fundamentals of fermenting, and how to make different sauerkrauts as well as an easy classic kimchi recipe.

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Workshop 2: brined vegetables and cucumbers or gherkins 

You will learn more of the fundamentals of fermenting, and how to ferment vegetables in brine, including how to calculate the strength of the brine to use. We will look in detail at cucumbers (or gherkins) as these are a tricky ferment and I will share tips for keeping them crunchy.

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Workshop 3: vegan cheese or fermented pesto, salsa and tomato ketchup

Building on the fermentation knowledge from the previous workshops, you will learn how ferment nuts and seeds to make vegan cheeses and pesto. You will also learn how to ferment tomatoes to make salsa and tomato ketchup. These are quick ferments, ready in a few days, but will keep for longer in the fridge.

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Workshop 4: Lemon and lime salt pickles

Learn to make delicious Moroccan lemons and a spicy lime pickle. These are salt-preserved pickles, rather than ferments, but they are delicious and fun to make.

About me

Having previously worked with bacteria in laboratory settings, I am passionate about sharing the delights of richly probiotic foods. A Microbiome Analyst practising on Harley Street in London, I provide health eating advice tailored to each individual's unique gut microbiome to best support their health. As well as teaching fermentation workshops for a number of years, I also enjoy teaching natural healthcare practitioners about the human microbiome and its role in health and healing. You can read more about my natural healthcare practice here.

Workshop fee

£30 (early bird £25) individuals, pairs or groups (including children)

Discount for 3 workshops booked at the same time: 5% on each workshop

Discount for all 4 workshops booked at the same time: 10% on each workshop

I have reserved a small number of "by-donation" places for those whose income has been seriously reduced in this time, and free places for frontline NHS staff and volunteers and other frontline key workers. Please contact me directly about these.