Fermenting
workshops for your team
There is something powerful about making food together.
In a world of constant movement and digital noise, fermentation invites us to slow down. To notice. To work with our hands. To trust time.
These workshops are designed for teams who want more than an ice-breaker. They are for organisations who value connection, creativity and wellbeing.
How it works
Each session is gently guided and fully facilitated.
We begin with the foundations: what fermentation is, why it matters, how it connects us to land and season.
Then we make.
Teams prepare and create their own ferments (such as seasonal kimchi, kraut, or quick pickles), learning techniques they can use again and again.
Everything is provided.
All you need is curiosity.
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: 2.5 hours
Location: Your office kitchen or a booked venue provided by the business. If you need a space we can facilitate at an additional cost
What we bring: per person
All ingredients
Large mixing bowls
Chopping board
2 500ml jars and labels
Sharp knives
Scales
Grater
What you bring:
Aprons (things can get messy)
Gloves
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
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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.
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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!
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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.
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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!
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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.
