Ferment Four Staples (FFS)

General Admission : Sunday 18 August - 10am

This product is unavailable

This is a Fermenting ‘101’ class, where you will learn 3 main techniques of fermentation via our favourties - Sauerkraut, Kimchi, and rather than a brined veg, we go ahead and flip it into a Beet Kvass. We'll talk different preserving techniques using these very popular cabbage focused ferments (Kraut & Kimchi), and a Wild Drink (Kvass), and also go on to do a show and tell on SCOBY’s (Symbiotic Cultures of Bacteria & Yeasts), focusing on Milk Kefir - turning that into butter and a whey soda. This is A LOT. A longy. 

Whether you are a beginner or someone who has been fermenting for a while this is bound to fill you up.  You will come away with a head full of ideas, a plethora of jarred goodness to continue to ferment as well as a solid base for exploring further. And confidence to make your own recipes and flavours. 

As this is a long workshop we also make time to sit down for a break, a chat and a bite to eat, including fermented foods and drinks to taste. 

You will take home everything you make during the course; 

  • Kimchi
  • Sauerkraut
  • Milk kefir butter
  • Milk Kefir SCOBY
  • Whey soda
  • Kvass 
  • Recipe Cards
  • Fermentary Tote Bag

This workshop is so popular that we run it every six weeks or so!


Our events are usually paperless - you'll receive information by email.

Your name on our list with the number of tickets you purchase will be on a list that we check upon guests arrival. So we are not mailing tickets, and you only need to bring yourself and your guest if you booked for more than one.

Some collaborative events might have different rules - this will be in the email you'll receive upon booking.


Click here to view the full list of FAQs.

More events & workshops this month