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Workshop-Limewood.jpg
NFFilm-12.jpg
IMG_6609.jpg
kimchi_crock.jpg
WORKSHOP_KRAUT.jpg

Lacto-Fermentation Workshop; Crackington / 6th March 2027

£55.00

Sunday March 6th in. the Crackington Institute Village Hall
Time: 11.00 - 13.00

Join us for one of our sell out hands-on workshops.

It is science but it's not rocket science. Lacto-fermentation is a process that has been around for ca. 9000 years. Its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

There are, however, some basic elements which we will explore in this hands-on 2 hour workshop which will help you create hassle-free ferments that you will love eating and sharing whilst also learning how to prevent food waste and support wellbeing. 

The workshop will take place in the Crackington Institute Village Hall and attendees will get the chance to make both a kimchi and a sauerkraut with Newlyn Fermentary co-founder Rachel, who has been teaching fermentation. for over 5 years.

Scroll down to find out what’s included in the workshop and our cancellation terms.

Sunday March 6th in. the Crackington Institute Village Hall
Time: 11.00 - 13.00

Join us for one of our sell out hands-on workshops.

It is science but it's not rocket science. Lacto-fermentation is a process that has been around for ca. 9000 years. Its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

There are, however, some basic elements which we will explore in this hands-on 2 hour workshop which will help you create hassle-free ferments that you will love eating and sharing whilst also learning how to prevent food waste and support wellbeing. 

The workshop will take place in the Crackington Institute Village Hall and attendees will get the chance to make both a kimchi and a sauerkraut with Newlyn Fermentary co-founder Rachel, who has been teaching fermentation. for over 5 years.

Scroll down to find out what’s included in the workshop and our cancellation terms.

  • Lacto-fermentation is a science but it's not rocket science. The process that has been around for ca. 9000 years when its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.

  • 2 hours

  • • Tasters of Newlyn Fermentary sauerkraut and kimchi

    • Fresh local ingredients to make a variety of ferments 

    • Creation of two large jars (both 850g-1kg) of lacto-fermented veg to take home with you 
    
• Written guidance after the workshop with notes, measurements and recipe inspiration 

    • All equipment (aprons, jars) provided 


  • Please note the following cancellation, refund and transfer fees apply.

    • 2 weeks notice: We can offer a full refund.
    • Up to 1 week’s notice: We can offer a transfer of date to a different workshop with a £5 admin fee.
    • 3 days or less before: Regrettably no refund or transfer of dates is possible.