The VISION
Fermenting couldn’t be more relevant today. We are all hearing more and more about the role that our gut plays in our general health and wellbeing, with fermented foods at the heart of building out a diverse and thriving environment for good bacteria.
This, and the desire to create a community around the weird and wonderful process of fermentation, inspired a fun, accessible and humble series of corporate workshops to help teach your team the basics. After refining these practical classes through experimentation, testing and feedback, Vinegar + Salt was started. We will be working and learning together, step by step, to create nutritious, good bacteria-packed krauts, kimchis and brews with your own creative touch and tastes!
Through Vinegar + Salt, we aim to share the ancient and timeless craft of fermentation and pickling. Our workshops are perfect for both beginners or fermenting fanatics who want to explore this low-waste and delicious practice.
Bringing
you back to basics
The journey
Prior to this, fermentation and pickling really weren’t on my radar. It wasn’t until ‘gut microbiome’ hit the internet, that my interest spiked and thus began my fermentation journey. Now that it has begun, my aim is to convince you to come on this journey with me.
I started by taking fermenting classes for kimchi, sauerkraut, preserved lemons and sourdough. Through trial and error, one accidental fermenting success led to another and I was hooked. Since then, I have bought numerous books and listened to endless podcasts on fermentation and the gut microbiome, to the point where it was all I could think about, and knew I wanted to take this further.
Hi, I’m Pip. While I have always had a strong interest in the way foods impact our bodies and minds, my journey in looking deeper really only began three years ago. Now, I find myself driven by a desire to understand the value and importance of what we consume, and to share this with the community of people around me.
Like most of my friends, and a huge chunk of people living in London, I play part in the corporate grind. It's becoming more and more clear to me that this way of life is truly not aligning with where I see myself going. Growing up in rural Australia on a farm, the importance of knowing where the food that I eat grows is deeply ingrained in my way of life. We always ate seasonally and locally, with our meat products often coming from our own farm. However, it wasn’t until I moved overseas that I realised how little emphasis people place on the origins of their groceries, which, through these workshops, I hope to help get people thinking more about.
What started as a bit of a personal hobby/ obsession, has now grown into a longing to bring people back to basics, through sharing the practice of fermentation and pickling from the comfort of their own home. The name, Vinegar + Salt, expresses this idea of simplicity through the basic, staple and household ingredients which are key to these natural processes.
Embarking on this venture was deeply inspired by my personal journey toward my own gut health and the profound benefits I've discovered in consuming fermented foods. Beyond this, I felt a compelling desire to cultivate a community. In a world dominated by digital interactions, we've become disconnected from face-to-face engagements, especially with strangers. While taking a break from alcohol, I've found an immense sense of fulfilment in creating and hosting these classes that offer social connections without the backdrop of a pub setting. While I love pub culture as much as any Australian living in the UK does, there’s a scarcity of non-alcoholic social activities, which I want to unlock.
Vinegar + Salt is a community of people who can come together to create a warm environment for learning new skills, and making meaningful connections. Living in London, it's easy to become stuck in a bubble or a monotonous routine; through these workshops you will craft with your hands and gain knowledge of fermentation and flavours, and not only go home with your delicious, edible creations but also with new connections.
The Why
The what
Each corporate workshop begins with your team gathering together, and we introduce the class and explore the seasonal ingredients provided. Working in pairs or small groups, participants discuss flavours, share ideas, and plan the ferments they will create.
All ingredients are carefully sourced and seasonal, allowing your team to connect with the rhythms of nature and discover new tastes together. The session is hands-on from the start — chopping, mixing, salting, and tasting under gentle guidance.
Over 2–3 hours, your team will craft 2 jars of their own ferments. The process encourages collaboration, curiosity, and presence, leaving participants with tangible creations and shared memories that continue to grow long after the workshop ends.
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Your team will work side by side, chopping, salting, mixing and tasting.
This is not a demonstration. It is participation.
Everyone creates their own ferments to take home, learning techniques that are simple, practical and rooted in tradition. No prior knowledge is needed. Just curiosity and willingness to begin.
The act of making together creates natural conversation, ease and collaboration.
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Fermentation invites patience.
As we move through the process, there is space to pause, notice aromas, textures and flavour. The workshop naturally encourages presence, something often missing in busy working life.
Teams often leave feeling grounded, lighter and more connected than when they arrived.
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Each participant leaves with:
Their own seasonal ferments
A digital guide to continue at home
An understanding of the principles behind fermentation
A renewed appreciation for simple, seasonal ingredients
But perhaps most importantly, they leave with a shared memory, something tangible that continues to develop over time.
Like good culture, fermentation doesn’t end when the workshop finishes. It carries on quietly, in the background.
Get in touch
If you’re not ready to take the leap into your fermenting and pickling journey just yet, that’s so fine. But if you have any questions in the meantime, please get in touch!