What you will do
3 hour workshop
An in-depth introduction into everything you need to know about lactic fermentation techniques. Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments. Discover new ways of combining these ancient foods into everyday meals. At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further. We will give you all the knowledge that you need to make live fermented food safely and cheaply at home using basic equipment.
Select a class time
None of the dates work for you? Let the host know and you will be notified when new dates are added.
You will only receive an email from us if new dates are added for this class, you will not receive any marketing emails, and that's a promise!
Did you know?
We ensure quality. If your class doesn't reach your expectations, we'll give your money back.
About your host, The Fermentarium
The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.
In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.
In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run down the road at Gnome House, although a permanent home is being sought.
Please bring 2 x 500ml jars, the kilner or leparfait clip top variety is best but if not any old jars with lids will do.
Flexible cancellation policy
Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.