Fermenting

with friends

Vinegar + Salt aims to share a deep appreciation for seasonal eating and conscious living through the traditional practice of  fermentation. Our workshops offer a collaborative environment with other like minded people to learn more about the value of making and eating fermented foods.

what to expect:

Foundations of fermentation: Gain a solid understanding of the fermentation process, the health benefits of probiotic-rich foods, and practical ways to incorporate kimchi and sauerkraut into your daily meals.

Seasonal Exploration: Discover how to source and experiment with seasonal produce from local farmers markets, connecting your creations to the source.

Hands-On Experience: Prepare your own kimchi and sauerkraut with step by step guidance, and leave with jars of your own fermented creations to enjoy at home.

Take-Home Resources: Receive a detailed recipe guide and tips to support your fermentation journey long after the workshop.

Class Details:

  • Price: £40

  • Duration: 3 hours

  • Location: Meeting at the Sunday farmers market in Victoria Park, East London, followed by a short walk down Regent’s Canal towards De Beauvoir and into the kitchen.

  • Class Size: Intimate groups of six offer a personalised and interactive learning experience. You’ll work in pairs, making it a shared and engaging activity.

This workshop is perfect for anyone who is curious about fermentation, with a desire to meet new people or wanting to learn a new skill. Perfect for beginners but also a fun refresher for more experienced fermenters.

Book today.

Caro

it was so relaxed and friendly. loved being able to meet at the market and wander back, chatting away. learnt so much and feel so proud of my ferments (and your knowledge!).

Lily

I loved everything! But at the start, I loved how you inspired us with what we could have in the ferments. It was super interesting to hear!

Frequently asked questions

  • It's totally up to you! Start with a moderate amount of Korean red pepper flakes (gochugaru) and adjust to your heat preference. 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 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. Be prepared for it to become your go-to condiment!

  • You will be added f to a Whatsapp group with your workshop teacher and fellow fermenters, where you can all share your experience and ask any questions you may have.You will also get a take-home guide, which answers a lot of common questions, and has post-class steps on how to look after your ferments.