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Lacto-Fermentation Workshop / 7th August

£60.00

Friday August 7th
Time: 4.30 - 6.30

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

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 open workshop space at Newlyn Fermentary and attendees will get the chance to make both a kimchi and a sauerkraut with 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.

Friday August 7th
Time: 4.30 - 6.30

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

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 open workshop space at Newlyn Fermentary and attendees will get the chance to make both a kimchi and a sauerkraut with 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.