What happens at a Vinegar + Salt private workshop?

If you’ve been curious about a Vinegar + Salt workshop, here’s a simple look at what the experience feels like—from start to finish.

It starts at the market

The day begins not in a classroom—but at a farmers’ market.

You’ll meet the group, pair up, and explore seasonal produce together—choosing ingredients based on what inspires you.

There’s no rush. Maybe a coffee. Maybe a pastry. A gentle start.

A walk, a conversation, a transition

From the market, the group moves together through East London—often along the canal—towards the kitchen space.

It’s a small but important shift: from city pace to something slower.

Learning the foundations

Once inside, the workshop begins.

You’ll be guided through the fundamentals of fermentation—how it works, why it matters, and how to do it safely and confidently.

No prior experience needed.

Hands-on, start to finish

This is where things come to life.

Chopping, salting, mixing, tasting.

You’ll make your own ferments—typically kimchi and sauerkraut—experimenting with flavours and combinations as you go.

Everything is practical, tactile, and collaborative.

You leave with more than jars

By the end, you’ll take home:

• 2–4 jars of your own fermented creations

• A take-home guide and recipes

• A clear understanding of how to continue fermenting yourself

But more than that, you leave with a sense of having done something real.

Something slow. Something shared.

A few hours away from the usual

Workshops typically last around three hours—long enough to immerse yourself, short enough to fit into a day.

They’re designed to feel calm, welcoming, and grounded.

A pause from the usual pace of life.

If you’re looking for something hands-on, thoughtful, and genuinely enjoyable—this is it.