Nutrition & Fermentation
Workshops

Sauerkraut & Kimchi Workshops

Both sauerkraut and kimchi are made using a technique referred to as lacto-fermentation. Where lactic acid bacteria (LAB), are the microrganisms responsible for changing raw vegetables into a complex mixture of lactic acid and chemical compounds resulting in new and funky flavours!

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During our workshop you'll learn the skills and techniques necessary to create a successful lacto-ferment at home everytime! Our 2.5 hour course starts with a welcome drink of our house made kombucha along with a few tasters of our core range of sauerkraut and kimchi, (with an occasional one or two kitchen experiments we've been working on) ;-)

 

From here we dive into what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we are actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional myths surrounding fermented foods and why the term 'probiotics' is thrown around so often.

 

Each participant will have the opportunity to make their own unique sauerkraut using a selection of herbs, spices, fruit and veg. Additionally, you'll learn how to make an traditional style kimchi. Each participant takes home x2 750ml kilner style jars of both their prepared sauerkraut and kimchi along with at home care instructions to ensure you have all the tools necessary for your ferments to turn out fantastic!

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Kombucha Workshops

Some of the earliest evidence we have of humans harnessing fermentation shows they were making beer and wine (cheeky ancestors!). However, the end result of making fermented drinks doesn't always have to be alcohol. The process of fermentation allows us to create exciting and desirable flavours that can't be achieved by any other method. In this workshop we'll instruct participants how to make your very own fermented tea drink, kombucha. Kombucha is a slightly vinegary and fizzy drink made using a SCOBY (symbiotic culture of bacteria and yeasts).

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During our workshop you'll learn the skills and techniques necessary to create a successful batch of delicious kombucha at home every time! Our 1.5 hour course includes tastings of different kombuchas we've been experimenting with, as well as samples of sauerkraut and kimchi and some of our funky experiments. 

 

Each course aims to instruct participants on what fermentation actually is and the scientific methodology of how we as humans can harness it to do our bidding. This involves touching on some basic scientific principles to assist in the understanding of what we're actually doing when we 'ferment' something. These principles will be ESSENTIAL when making a successful ferment on the day and at home. Throughout the workshop we touch on some of the nutritional myths surrounding fermented foods and why the term 'probiotics' is thrown around so often.

 

You'll learn how to start and care for kombucha using a SCOBY you'll take home with you on the day. You'll also go home with care instructions and recipes to ensure you have all the tools necessary for your ferments to turn out fantastic!

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Want to book a private event? Or do have a venue in mind that you'd like to see us in? Get in touch!