Fermenting

with colleagues 

Bring your team together with a hands-on fermentation workshop designed to inspire collaboration, creativity, and communal well-being. With a focus on seasonal eating and traditional techniques, the workshop will guide the team through the art of fermentation—connecting with seasonal food, each other, and your creative side.

what to expect:

Foundations of fermentation: Learn the science behind fermentation, the health benefits of probiotic-rich foods, and how to easily incorporate them into daily meals.

Hands-On Learning: Your team will make their own kimchi and sauerkraut, step by step, using fresh, high-quality ingredients provided on-site.

Take-Home Resources: Each participant will receive a detailed recipe guide, fermentation tips, and post-class support for your take-home ferments.

Engaging Team Experience: A fun, interactive class that encourages teamwork, interaction, and connection in a relaxed setting.

Class Details:

  • Price: £80pp

  • Duration: 2 hours

  • Location: Your office kitchen or a booked venue provided by the business—I'll bring all the ingredients!

  • What to bring: I will bring the ingredients, however participants/employer will need to provide the following:

    • 1 large mixing bowl

    • 1 chopping board

    • 2 500ml jars

    • 1 sharp knife

  • Class Size: Designed for larger groups, with everyone working in pairs

This workshop is perfect for companies looking to offer a wellness-focused, hands-on experience that blends learning, creativity, and team bonding. No prior fermentation experience is needed—just curiosity and a appetite for healthy snacks!

Get in touch.

All work places are different, so before booking, please get in touch and provide a bit of an overview on your team and where you intend to host the class and we’ll do the rest!

Frequently asked questions

  • That’s totally up to you! Start with a moderate amount of Korean red pepper flakes (gochugaru) and adjust to your heat tolerance. Remember, you can always add more spice later, but you can’t take it out once it’s in.

  • Fermentation time can vary based on your taste preferences and the temperature in your kitchen. Generally, it takes anywhere from 1 to 5 days. Taste it every day to find that sweet spot where it’s just the right amount of tangy for you!

  • Sauerkraut is ready when it’s tangy, crunchy, and delicious! This usually takes about 1 to 4 weeks, depending on your taste and the temperature. A good rule of thumb is to start tasting after a week and keep going until you find your perfect level of sourness.

  • Once your sauerkraut reaches its peak flavor, transfer it to the fridge in an airtight container. This slows down the fermentation process and keeps it fresh for several months. Just be prepared for it to become your go-to condiment!

  • You will be part of a WhatsApp group with your classmates where you can all share you experience and questions you may have which will include me as well to help answer any questions you may have. You will also get the take home guide, which answers a lot of common questions, and has post class steps on how to look after your ferment.