In each workshop, you will learn more about the microbial magic and kitchen science behind the art of fermenting safely, troubleshoot common problems and share recipes. We’ll dive into the fascinating, invisible world of the gut microbiome and see how you can support your health with delicious probiotic foods.
Here's what people are saying about my online workshops:
“A lovely experience, really brightened my day”
"The workshops are fun, creative and full of very useful tips and facts. They really make me want to get to the chopping board and experiment with pickling different things in different ways."
”Brilliant – we learnt a lot and had fun. There were whole families, a lady on the roof of a canal boat and many in their kitchens all joining in. A lovely social event at physical distance”
“Really relaxing. Great to get my hands into the veggies and wonderful to have created something lovely by the end.”
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:
You will learn the fundamentals of fermenting, and how to make different sauerkrauts as well as an easy classic kimchi recipe.
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.
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.
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.
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.
£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.
How to choose a jar
A clip top jar is best, eg kilner jars, but screw top jars are ok too. I have estimated the quantity of ingredients for a 750ml or 500ml jar, but several smaller jars would be fine – those with wide mouths are best. If you don’t have glass jars, you can use food-grade plastic containers, food-grade ceramic pots, or even a freezer bag. Any container is fine, as long as there is no metal in contact with the contents.
I recommend these jars (500ml or 750ml as specified). If you do all 4 workshops you will need 3x 750ml jars and 4x 500ml jars.
Weights are handy, but optional. If you want to order fermentation weights, I recommend Sauerstones, but glass or porcelain pot watchers (or milk savers) work well too, as do small glass jars (such as the kind you get with Gu desserts!). There are many other options which I can talk through with you as part of the workshop. See also my Instagram post about weights.
How to choose salt
Any salt will work fine for fermentation. Fine ground is better than coarse or flakes. I discuss how to choose the best salts on the workshop, but my favourite is the grey Celtic sea salt: Sel de Guérande.